Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Sverige on February 27, 2017, 06:35 PM
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I persevered with "no knead" pizza dough for a while, but eventually came to realise that pizza really does need the gluten development that only comes with kneading at the beginning and half way through the rise. I've therefore come to rely on this one, which is based on the chefsteps recipe. It all takes a fairly long time but the steps are simple, the results are good, and the dough balls can be frozen and defrosted without problem.
Ingredients
All purpose or bread flour 1080g
salt 1 level tbsp
water 705g
fresh yeast 4.5g or substitute 1/2 qty dried yeast.
Add flour and salt to a stand mixer and mix to combine. Meanwhile dissolve the yeast in the water.
Add yeast/water mixture to flour and knead with dough hook for 7 mins on low speed. Oil the inside of a large bowl (7 litre capacity at least) and turn out the mix into the bowl. Cover with cling film and leave to rise at room temp for 8 hours min (24C), or up to 14 hours in a colder room (20C)
Turn out the risen dough onto a large floured board and portion into 300g dough balls (6 from this batch size). Knead and stretch the dough balls for 1 min each and form into balls again. Oil the outside of the balls lightly and place into plastic food bags then rest them overnight in the fridge.
At this stage (after fridge) you may freeze the dough balls with no loss of quality. To defrost take out of freezer 4 hours before required then remove from plastic bag 1 hour before required.
Remove bag of dough from fridge 90 mins before required and remove plastic bag to allow dough to come to room temp. Heat oven to fan 250C for at least 30 mins. Stretch by hand onto a Teflon mesh tray or perforated non stick tray. Stretch out to 13" size and top with pizza sauce and your toppings of choice.
Use a slide under the Teflon mat to get the pizza and Teflon mat into oven directly on the oven shelf. Turn up oven from 250C to 275c as you put the pizza in and cook 8 or 9 mins.
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Thank you for sharing this recipe Svierge.
I will give it a go this weekend and report back
Kind Regards
Mick
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If you haven't already discovered this, pizza dough will keep quite a long time in the fridge. Use a plastic round container approx. 2 times the size of the dough ball, put a bit of olive oil in the container, put the dough ball in, roll it around in the container to cover the surface, and it'll keep easily for a week.
And although it sounds daft about the round container, you'll struggle to make a round pizza out of a dough ball that comes out of the container square shape - obvious now lol.
The dough works best when its about 2-3 days old,
The above recipe is broadly inline with the one I use, there's loads out there. Only I use 50/50 'OO' flour and strong flour. It does make a difference to the texture, don't use purely OO, the average house oven just wont get hot enough to make the best use of OO flour.
Any left over dough after a week or so, you can make into pizza swirls, garlic dough balls, bread sticks, bread buns, bread loaf. They all work great.
Steve
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Got some (measurements as above recipe) on the go as I tripe this.
Looking forwards to trying a portion out tomorrow teatime, just hope I can get the fan oven up to the max of 250 degrees.
Those Uni pizza/tandoor/naan ovens look mighty tempting at around ?200, or the jamie/jimmie home-made jobs as a slightly cheaper option.
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If you haven't already discovered this, pizza dough will keep quite a long time in the fridge.
<snip>
thanks for the tips on dough storage Steve. On occasions I've left mine for three or so days in the fridge and the flavour definately does improve. I just like the convenience of having dough balls ready to pull out of the freezer whichever day I decide to have pizza in the evening. Often when I have a few leftovers in the fridge the perfect solution is to chop them up and pizza them, so it's a spur of the moment decision (as long as I decide four or five hrs before I want to eat!). I make my pizza sauce in bulk too and portion out in baby food moulds so I can pull a few 25g frozen sticks of that out of the freezer when required too.
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So here is one I prepared earlier (sorry). Using Organic Stone ground wheat bread (strong) flour, boules of mozzarella, thin sliced ham torn into pieces. Passata sauce from a carton ::) I hope the picture comes out.
9 minutes at 250 degrees, on a pre-heated pizza stone, with a little cornmeal to ease sliding off a cake slide/thingie (Mary Berry uses one.....)
then out and into a heavy bottomed heated frying pan (dry) to 'char' (crisp-up) the base.
The best base I have ever made and cooked at home, so thanks Sverige for the encouragement.
And soon, the weekend, and back to the freezer to find the last base gravy for a creamy coconutted kinda-korma with a portion of pre-cooked Tilda 'boil in the microwave' coconut&chillie rice with some mini poppadoms.
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Glad to hear you had a good result. Get yourself one of these perforated Teflon lined mats and you should be able to dispense with the frying pan stage. It lets the heat get under the pizza better than a pizza stone in my experience
https://www.amazon.co.uk/zizzi-Quickachips-Oven-Chips-Tray/dp/B00A49OTRW
The dough, if properly prepared, should be able to be stretched out on the Teflon mat without sticking to it.
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FOr a pizza stone (having bust a few), I use a granite chopping board from B&M's, cost about ?4.99, and about half an inch thick. Just remember to take the rubber pads off the bottom. Works a treat and after 2 years, I still haven't managed to break one. Takes a good 45 minutes to heat through, but cooks the base brilliantly and keeps the heat in the oven up. Cooks pizza's really fast, a basic one is done in a about 5 mins.
For the sauce I use this one, dead easy to do, also use it for making spag bol and anything else that's tomato based and italian, it just works lol.
https://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136 - Novemeber No 2
or this one
https://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501
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Welder8 the first recipe asks for 2 cans of tomato pur
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I use pasata.
What I did was to make a mix up of the spices, keep it in a jar, this is what I mix up for my ix powder for tomato sauce,
Tomato/ Pizza Sauce
200gm sugar 4tsp tarragon
110gm salt 4tsp margoram
64gm garlic pow 4tsp rosemary
64gm onion pow 4tsp thyme
8tsp oregano 2tsp fennel
8tsp basil 2tsp paprika
2 tsp pepper
from the measurements used, I worked out that it need approx. 1 hpd tbspn of mix per tin of toms/ pasata. Add more or less to suit yr own taste.
Then put that mix in a bowl, add some water or olive oil to fluidise it and nuke for a min or so, add it to the tomatoes/ pasata.
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Another alternative to a Pizza stone. is to use the unglazed side of a large floor tile. Which are fired at temperature s exceeding 2000 degree's Fahrenheit.
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To anyone who has never tried a pizza stone, try it, The difference is astonishing. Whether its a proper stone, cutting board, floor tile, or just a heavy thick piece of metal.
A proper pizza stone works brilliantly, they just don't seem to last long and are fragile at best.
Whatever you use, make sure you put yr oven on the highest setting it'll do (assuming its a household oven), anything around 200-230 deg C, or even 250 if yr lucky enough to have an oven that'll do that high. Put the stone/metal plate in, and leave it for at least an hour to get up to temperature and let the stone heat up.
I use a flat baking sheet to put my pizzas in the oven instead of a peel. But make sure you use either corn flour (not corn starch), or semolina to dust the surface of the 'peel', bottom of the pizza. The course ground stuff works like little ball bearings and the pizza will come off the peel much easier. And You wont get clumps of white 'dough' / flour on the base if yr pizza.
Steve
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For the sauce I use this one, dead easy to do, also use it for making spag bol and anything else that's tomato based and italian, it just works lol.
https://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136 - Novemeber No 2
Thanks for posting the link for the tomato sauce, I tried it this evening and, unfortunately, it wasn't to my liking, I much prefer plain tomatoes with a sprinkling of salt and pepper. So many spices, plus dried garlic and onion seem to cancel each other out, or have some other adverse impact, for my taste.
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This is it and what makes cooking stuff yrself worthwhile, you get to tailor things the way that you like them. I tend to use one tbspn per tin of tomatoes/ pasata if I'm making pizza sauce, and use a spoon per two tins of toms if I'm making spag bol. I just alter it depending on what I'm making.
Same with curries lol. I made a vindaloo last night, without all the chilli in it cos I love the taste, and then put a spoon of blati paste in cos I was curious, was really nice
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Hi Svierge
Sorry for the delay in replying. I have made 2 batches of this dough. The first batch of dough where I followed your recipe to the letter came out of the mixer very soft. I shaped it into 6 balls and they wouldn't keep their shape. I wrapped them in oil and then cling film, froze 3 and made 3 pizzas with the rest. I was doubtful of the outcome to be honest, but the pizzas I made were FAR BETTER than any I had previously eaten from Dominos etc - in fact they were some of the best pizzas Ive had anywhere!!
The second batch I made, I added more flour to change the consistency. The results? Just as good as the first batch
Garp - youve got to try this recipe.No more oversized biscuits lol!
To me, thats another recipe sorted. Just like the Happy4Chris Naan recipe...DONE!!
Thanks again Svierge
Oh and welder8uk: made your Italian spice mix and loved that too! Spot on!
Regards
Mick
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Garp - youve got to try this recipe.No more oversized biscuits lol!
To me, thats another recipe sorted. Just like the Happy4Chris Naan recipe...DONE!!
Well Mick, with such a glowing review, how could I resist :) and since your tikka marinade is so good, I trust your judgement. The H4ppy Naan was the best thing I have discovered in 30-odd years of trying to cook, If this is up there with that, then got to be worth a try.
Will make up dough tomorrow and cook on Sunday. Only problem is I don't have a stone or a floor tile or anything similar. I do have some of those metal pizza tray things with holes in the bottom so will try that.
Will post back with results. If they're anything like the pics on this thread I'll be happy :)
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Hey Garp
I only have a pizza tray thing with holes in too, and I was still impressed with the end product even though I am positive the pizza stone give best results.
Also I gave up trying to stretch the dough like the pros, so I just got the trusty rolling pin out lol with no apparent difference
I put the rolled out base in the tray first and then topped it in situ.
I say this because I was stupid enough to assemble the first pizza on the table without considering how the hell I was going to get it onto the tray doh
Have Fun
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Good to hear you were happy with your results Mick and it's OK to add a little more flour because all flour is a little different and depending on the way it is stored and the humidity in the air, it might need more or less water adding. Any variation from the measurements I provided should be fairly small though and don't worry if the dough seems very sticky after the first mix, this is normal.
I omitted to mention in the original instructions that when storing the bagged dough in the fridge overnight, allow space for the bags to expand.
If you want a pizza sauce which is in the style of dominos (not authentic Italian at all), you could try this one:
http://www.curry-recipes.co.uk/curry/index.php/topic,13447.msg114109.html#msg114109
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Hmmmmmm - I think I might need a bigger bowl.......four hours into the rising process.............
(http://www.curry-recipes.co.uk/imagehost/pics/d5172865c0b7c037036554ed0cf47736.jpg) (http://www.curry-recipes.co.uk/imagehost/#d5172865c0b7c037036554ed0cf47736.jpg)
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Reporting back on the pizza dough experience.
All I can say is that it is superb. The best I have done by some margin, so thanks to Sverige for recipe/method and Mickdabass for encouraging me to try it.
Any time I have made my own base in the past, the edges have been fine but the middle (at the bottom) was always white and soggy. When I made the first one tonight, I had a peek underneath and was delighted to find a bit of colour all the way to the centre.........result. Next I put two in together, and I think that was a mistake. One at the top and one in the middle of the oven and swapped them half way through. The centre wasn't quite as well done this time and I can only assume that they need the maximum heat to cook properly. Don't get me wrong, they were still better than any I've made before, but not as good as the one done on it's own.
All in all, a great success......thanks again.
A few pics of my efforts - ham and pineapple for Mrs Garp's mum and a chilli meat feast for me :)
(http://www.curry-recipes.co.uk/imagehost/pics/fb095968d2e58f5b6aa9feb3aefdc9ec.jpg) (http://www.curry-recipes.co.uk/imagehost/#fb095968d2e58f5b6aa9feb3aefdc9ec.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0bc3d809b5df3f76a66ac67a06676b5c.jpg) (http://www.curry-recipes.co.uk/imagehost/#0bc3d809b5df3f76a66ac67a06676b5c.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ff7fac54a284819d5d1d8d554bb09e66.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff7fac54a284819d5d1d8d554bb09e66.jpg)
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Cool looking pizzas there Garp. Glad you had a good result.
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Sverige, I'm going to try that tomato sauce on my next pizza (some time this week), I like the ingredients, and you can never have or try too many tomato recipes lol
Steve
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Hi Steve
I hope you like it. I can't claim it's anything special or authentic, just my approximation at a takeaway style sauce. Works for me though.
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Quality looking gear there Garp.
Quietly relieved you liked the recipe too. although when the second batch came out trumps I knew it wasnt a fluke
Regards
Mick
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Cheers mate.
Like you, I was doubtful when I saw how very very soft the dough is. "This really has no right to work", I thought. But work it did.........
Got 3 portions in freezer so will have another go in a week or three :)
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Here's an interesting piece that defines how to make a good neapolitan pizza, one of my faves. I cant get the oven temp at home but all the other info is useful
Ed
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I like that document, Edwin -- it looks really authoritative and authentic. Many thanks for circulating it.
** Phil.
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Thanks Phil, I think I will embrace as much of it as I can, oven permitting, as I love a good Neapolitan pizza
Ed
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One thing that intrigues me is the fact that "Verace Pizza Napoletana" is invariably followed by the parenthesised alternative "Vera Pizza Napoletana". The first is clearly Italian (="true Neapolitan pizza"), but what is the second ? Sicilian ?
** Phil.
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Used the frozen dough at the weekend with good results - cheers :)
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One thing that intrigues me is the fact that "Verace Pizza Napoletana" is invariably followed by the parenthesised alternative "Vera Pizza Napoletana". The first is clearly Italian (="true Neapolitan pizza"), but what is the second ? Sicilian ?
More probably Neapolitan.
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Good to hear that Garp. I've taken to making two batches at a time recently, as the mixing and rising is the only "hassle" stage and the food bags with dough in take very little freezer space. Double batching means I only clean the mixer once for twelve pizzas, so it suits me.
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Me too :D
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With two batches, what do you guys put the dough in to rise........a wheelie bin?
I struggled with one :)
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Slightly related but I have recently purchased a Roccbox which churns out fantastic pizza, not to mention any other food you decide to cook in it. Price has gone up since it came of Indiegogo (and no doubt Brexit too) but its a great bit of kit. https://www.roccbox.com if you are interested, and there is a group on Facebook which sings its praises.
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With two batches, what do you guys put the dough in to rise........a wheelie bin?
I struggled with one :)
Two big bowls!
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Very nice vinotinto. One day I might be able to run to a special pizza oven, but for now it's the cooker in the kitchen for me.
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Slightly related but I have recently purchased a Roccbox which churns out fantastic pizza, not to mention any other food you decide to cook in it. Price has gone up since it came of Indiegogo (and no doubt Brexit too) but its a great bit of kit. https://www.roccbox.com if you are interested, and there is a group on Facebook which sings its praises.
this looks ideal as a tandoor oven, bit steep at
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(http://www.curry-recipes.co.uk/imagehost/pics/ff7fac54a284819d5d1d8d554bb09e66.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff7fac54a284819d5d1d8d554bb09e66.jpg)
You've inspired me Garp. Scanning back through this thread to check a detail I spotted the pics of your pizzas and they look so spot on I will have to get a batch of dough on the rise so I can have pizza tomorrow. Finally liberated some freezer space so can get restocked with dough balls.
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Bloody good idea mate. Just taken three balls out the freezer for later :)
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Just to say, Sverige, that the pizzas were spot on again bud. Excellent base :)
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Glad to hear you're still having good success Garp. My enthusiasm for Pizza died a bit, but today I revived it with a kebab pizza (which is quite a thing where I live). Using Rich's doner kebab in a tin recipe and some red and white kebab sauce recipes from YouTube. It really came out well...
The basic pizza is a magherita, then you just top with salad, kebab meat and red (chilli) and white sauce (garlic).
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I need to start cranking some pizzas out now the weather is picking up a bit. They look nice Sv. Place near to me used to do a nice doner pizza with extra garlic sauce. Not to salty which is my main grief with doner meat. :-\
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...and some red and white kebab sauce recipes from YouTube...
Pizza looks good, Sverige! Do you rate the red and white sauce recipes? Can you post the links, please?
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The sauce recipes are below. They were ok as a starting point but I'll continue to tweak them each time I make them, as I thought the red sauce was still a bit sharp with the tomato flavour dominating too much and the white sauce had too much garlic (I got a complaint from my other half on that...). Like any recipe I guess it takes repetition to refine and improve it. Having said that, they did work pretty well on the pizza as the kebab meat and pizza base need strong flavours to compliment them.
Red sauce (makes enough for 5-6 pizzas)
400g crushed tomatoes
2 cloves garlic crushed
2 red chillies de-seeded
2/3 lvl tbsp rice wine vinegar
1 heaped dessertspoon tomato pur
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The sauce recipes are below....
Just the job, thanks! I'll give them a bash.
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Here's an interesting piece that defines how to make a good neapolitan pizza, one of my faves. I cant get the oven temp at home but all the other info is useful
Ed
I love the detail in the prescribed conditions for this simple pizza. It reminds me of the rules for making a baguette. I'll have to lift my game here as I usually include a splash of Olive Oil in my base which is apparently NOT ALLOWED. This will be on the to eat soon list.
There are some pretty good pizza pictures here and they make me hungry. Sverige, I have never come across Turkish Kebab inspired fusion pizza but I'm keen to give your idea a go. The sauce recipes look good.
Dominoes out here are currently running a New Yorker pizza promotion, selling big 16" floppy pizza that you can fold the individual slices. https://newyorker.dominos.com.au/ (https://newyorker.dominos.com.au/)
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Hadn't made it for a while so got a batch of dough on the go yesterday. Cracking base as always :)
(http://www.curry-recipes.co.uk/imagehost/pics/6317ae22f3883fe410d34f279b9f0101.jpg) (http://www.curry-recipes.co.uk/imagehost/#6317ae22f3883fe410d34f279b9f0101.jpg)
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Nice looking pizza there Garp. Is that a ventilated dish with perforations? What time and temp are you cooking at?
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Hadn't made it for a while so got a batch of dough on the go yesterday. Cracking base as always :)
(http://www.curry-recipes.co.uk/imagehost/pics/6317ae22f3883fe410d34f279b9f0101.jpg) (http://www.curry-recipes.co.uk/imagehost/#6317ae22f3883fe410d34f279b9f0101.jpg)
I dont use any other. Top Notch Svierge, and thanks again
Regards
Mick
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Yes it's one of those ones with holes, mate.
Since I last made them I have moved house and now have a gas oven (it's got to go). I turned it up all the way to 11 and cooked for about 13 mins. I then took the tray out and sat it on a lit burner and moved it about a bit just to get a little more colouring on the bottom.
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It's been a while since I've used a gas oven, but the hotter the better I think. Worth giving one of these a try if you're struggling to get the underside cooked:
https://www.ebay.co.uk/i/361829359289
The dough can be stretched out on top of the mesh without sticking to it.
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I dont use any other. Top Notch Svierge, and thanks again
Regards
Mick
Good to hear it Mick.
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As a Pizza aficionado Sverige (and everybody else), I know you'll appreciate this. I see Garp enjoys a pizza.
During my recent exhaustive searches for naan dough recipe variation, I stumbled across this site (coincidently from an Aussie) and her instruction and advice is very good.
http://www.slowfoodandhandforgedtools.com.au/recipes.html (http://www.slowfoodandhandforgedtools.com.au/recipes.html)
I've just made up a batch of his dough this afternoon and cooked 5 pizza for the family (I and Mrs ate curry). I still have 2 250 g dough balls in the fridge. These were absolutely great. I cooked a couple in the oven on trays at 250'C and a couple in the pizza cooker, which fluffed the base up a bit better. A pizza stone would be the job or a wood fired pizza oven even better.
This is a really good pizza base recipe and the instruction on timing and resting is excellent advice. Well worth a read.
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Thanks Livo, I've bookmarked that site to go back to when I have more time. Looks like she has some interesting pizza toppings to think about.
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I'd noticed that myself. I'm quite partial to prawns on pizza so I'll take a good look at the Garlic Prawn.
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I'd noticed that myself. I'm quite partial to prawns on pizza so I'll take a good look at the Garlic Prawn.
For me. anchovies, capers and olives are the only things I require other than base, cheese and tomato, so as you can imagine I was absolutely devastated when I visited Pizza Hut in Truro earlier this week only to discover that neither anchovies nor capers were available in Pizza Hut any more ...
P.S. I see this has been discussed elsewhere (https://www.pastemagazine.com/articles/2017/06/whats-the-deal-with-anchovy-pizza.html).
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I'm a lover of your top 3 Phil. I can eat anchovies out of the jar and a Mediterranean pizza is a regular.. My preferred olives are Kalamata but I also enjoy good green. I'm not so keen on Spanish black unless they are on a pizza. I also love a Hawaiian with prawns. As for the worst thing to happen to pizza, I'd have to say it's barbecue sauce. I don't mind satay sauce under chicken with, baby spinach and roast pumpkin but barbecue is just awful.
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Are you also a fan of egg-and-anchovy sandwiches, Livo ? Ever since I discovered those, in a wine bar in Baker street about 40 years ago, I have been completely addicted, and can easily eat a whole tin of anchovies in just two sandwiches (sometimes in just one) ... Slightly warm fresh-boiled egg, medium-sliced then overlaid with anchovies on crusty white bread : "the food of the gods". And I still add salt to the egg, despite the inherent saltiness of the anchovies !
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Similar to kalles kaviar and boiled egg sandwiches/rolls. :)
Always used to make up a couple for the road from the buffet breakfast when touring in Scandinavia. ;)
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And perhaps not that far removed from the fact that dressed crab is often served with finely-chopped boiled egg (indeed, I actually prefer my dressed crab when it is "adulterated" in this way).
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I haven't tried egg with anchovy Phil but now you've piqued my interest. I'll give it a try next time I have a spare boiled egg.
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Now I come to think of it, I probably use at least 1
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Might have to try a breakfast pizza with anchovies and eggs, some Chorizo sausage and some sort of cured pork.
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Oohhh, no meat for me on pizza; it is (virtually) the only food that I prefer meat-free (anchovies apart, of course, but then they're fish, not meat ...).
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So you be ordering the Barbeque Meat Lovers from Dominos then? I'm ok with the meat but I've already expressed my view on barbeque sauce.