Author Topic: pizza dough  (Read 11726 times)

Offline maxxie

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pizza dough
« on: September 06, 2011, 12:08:32 pm »
Hi
I was wondering if anyone knows if I can make pizza dough the day before I want to use it? Could I make it and put it into the fridge? Thanks
Stay at home Mum, Perth Western Australia

Offline Chelsea (Thermie Groupie)

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Re: pizza dough
« Reply #1 on: September 06, 2011, 12:23:00 pm »
Yes you can make it and give it the first rise in the fridge.  The EDC says to knead the dough again to refresh it but I just give it a quick knead on my mat before rolling it out.  :)

Offline maxxie

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Re: pizza dough
« Reply #2 on: September 06, 2011, 12:26:31 pm »
Great thanks, I am making pizzas for my sons 6th birthday party on Sunday and thought it woul be so much easier if I could make the dough the day before  :)
Stay at home Mum, Perth Western Australia

Offline fundj&e

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Re: pizza dough
« Reply #3 on: September 06, 2011, 01:42:28 pm »
yes you can, you could even 1/2 cook the pizza base to save time.
ciao 
i don't need a recipe i'm italian

Offline Lottie

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Re: pizza dough
« Reply #4 on: September 07, 2011, 07:47:53 pm »
My husband made pizza dough last Sunday but decided not to cook it because a very kind friend bought some very fresh prawns and fish for us that afternoon.  He left the dough in the fridge and cooked it on Monday.  It was just as good.  Just take it out from the fridge when you're ready to prepare your pizza.  Let it return to room temperature and give it a bit of kneading and carry on as usual.

Offline mel81q

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Re: pizza dough
« Reply #5 on: September 08, 2011, 01:52:34 pm »
Has anyone frozen it??

Offline fundj&e

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Re: pizza dough
« Reply #6 on: September 08, 2011, 09:05:37 pm »
Yes you can freeze it ,i freeze 200g balls which will be a small pizza.
Or you can ˝ cook your pizza with the toppings then freeze but it does take up a lot of room in the freezer. 


ciao
i don't need a recipe i'm italian

Offline phatassphairy

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Re: pizza dough
« Reply #7 on: September 08, 2011, 10:04:44 pm »
Yes you can freeze it ,i freeze 200g balls which will be a small pizza.
Or you can ˝ cook your pizza with the toppings then freeze but it does take up a lot of room in the freezer. 


ciao


i like that idea ..... even if you just put a base sauce on then added toppings later
as long as you keep eating my pancakes .....i will stand here and keep flippin them out filled with nothing but love in my heart 'cause you chose my table to sit at =)P

Offline fundj&e

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Re: pizza dough
« Reply #8 on: September 08, 2011, 11:57:56 pm »
Wrap really well to prevent freezer burns  ;D
ciao
i don't need a recipe i'm italian

Offline judydawn

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Re: pizza dough
« Reply #9 on: September 09, 2011, 01:30:58 am »
ah ha, another use for my trusty new vacuum sealer  ;)
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Halex

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Re: pizza dough
« Reply #10 on: September 09, 2011, 01:49:14 am »
I always freeze my dough, one batch makes 6 bases so i freeze 3. I find the first batch thicker, the frozen batch is aways thin and crispy. I freeze in balls after the rise.

Hally
Mum to Crown Prince......

Offline Yvette

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Re: pizza dough
« Reply #11 on: September 09, 2011, 01:51:20 am »
Hi everyone is the best pizza dough to make the one in the EDC? I have never made pizzas but am thinking about it now seeing everyone's lovely pictures

Offline Chelsea (Thermie Groupie)

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Re: pizza dough
« Reply #12 on: September 09, 2011, 02:53:40 am »
What kind of pizzas bases do you like?  Narelle posted a thin and crispy one that many people enjoy. You can also roll the EDC one thinly though.  We enjoy deep pan crusts so I use the EDC recipe and leave it to rise before baking. :)

Offline Halex

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Re: pizza dough
« Reply #13 on: September 09, 2011, 03:00:54 am »
I have always loved jamie olivers pizza, onky diugh i make and have been making it for years.

CC sent a link to make it in tm, i dont know how to post the li k, so here is the recipe
Oh-so-Simple Pizza Dough

Adapted for the Thermomix from Jamie Oliver’s “pasta per pizza” recipe in jamie’s italy (Michael Joseph, 2005).

Makes 6 – 8 medium-sized thin pizza bases. Can be halved, or make the whole recipe and freeze the excess (before rising) until needed.

Ingredients

650 g water

15 g golden caster sugar

2 x 7 g sachets/15 g of instant or fast-acting yeast

1 kg strong white bread flour

15 g fine sea salt

Method

Weigh water into Thermomix bowl. Weigh in sugar and yeast. Warm 37° C/5 minutes/Speed spoon to activate the yeast.

Add flour, semolina and salt. Mix together 30 seconds/Speed 5 or until the dough just comes away from the sides of the bowl.

Knead 3 minutes/Dough setting. Place in an oiled bowl and cover with cling film/plastic wrap. Let rise for at least 15 minutes and up to about an hour or until doubled in size.

Shape, top and bake in a preheated 240° C /250° C oven for 7 to 10 minutes or until golden on top and crispy on the bottom.

jamie's italy (Michael Joseph, 2005)

Buon appetito and thanks, Jamie!

Hally :D
« Last Edit: September 09, 2011, 03:02:33 am by Hally »
Mum to Crown Prince......

Offline Yvette

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Re: pizza dough
« Reply #14 on: September 09, 2011, 05:09:46 am »
Thanks Hally will give it a go and Chelsea we mostly like thin