Making the dough, there's about 20 mins work to measure stuff out and knead. Once you've made them you can freeze and take out a couple of hours before you want to cook.
That pizza looks topper.I've realised some asked for a dough recipe and I didn't post it. Soz. See below! Recipe for 8 Neapolitan pizzas, cooked using the frying pan method.
1110g 00 pizza flour
700ml water (63% hydration)
32g salt (2.9%, just shy of 6 teaspoons)
7g active dried yeast (2.25 teaspoons. I use Allison's, it's a quid for a small tub of it from Asda)
1hr proof at room temperature
24hr to 48hr proof in the fridge
Superb dough on this. Pizza from this evening below:
Dough method:
1) Measure out the yeast, add to the warm water, tiny bit of syrup to get it activated (probs can skip this if your yeast is very fresh). Leave for 15 mins until it starts bubbling away.
2) Add the salt to the flour and then add half the water/yeast mix. Mix together with a spoon. Add other half of water. Mix. This will be very wet, try to knead it in the bowl for a few minutes until it starts to stick together a little bit. This will really stick to your hands, it's supposed to be like this. Leave for 5 mins.
3) Lift out of the bowl and start slapping the dough onto the counter top for another 5 mins. Just pick it up and launch it down over and over again, it's very satisfying. This will still be very wet but you'll notice its not really sticking up the side too much. It is vital that you resist all temptations to add any extra flour, it doesn't need any! The more flour you add the denser the dough will be and you want this to be very light and airy. Leave to stand again for ten mins.
4) After ten mins it should be coming together now and ready to knead. If it isn't just keep picking it up and slapping it onto the counter. Knead for a solid 5 minutes then let it rest for another 15 mins. Get your body into the kneading!
5) After 15 mins its time for a final knead. Again, get your body into it and give it a solid 5-10 mins. Once you've done this it should be very smooth now and ready for the first proof. Oil your bowl slightly, shape your dough into a nice round ball, add a tiny bit of oil on top and then shove it in the bowl, stick a tea towel over it, leave for an hour. It'll increase in size very slightly after this.
6) After the hour get it out of the bowl and divide into 8 balls of approx 220g each. You can rip pieces of dough off the balls if you've got the sizes wrong, doesn't matter, just get them all evenly sized.
7) Now you're going to need to stick each ball into individual plastic freezer bags, or if you're smart and sustainable stick them all in a big sealed container. Oil each dough ball slightly or else they'll stick to the container and potentially dry out. Leave them for 24 to 48hrs in the fridge. Remove and place on the side 24hrs before cooking. You can freeze these without hassle, they'll defrost in a couple of hours at room temperature and it doesn't affect the dough, it'll still be great.
Cooking method
1) Get out your dough, frying pan and your ingredients (pizza sauce, mozzarella, basil soaked in water, some salt and little olive oil)
2) Get the grill on full blast and get your frying pan on the hob on full blast.
3) Chuck a handful of 00 flour (this is important, other flour will burn) onto your dough and ease it out of its container onto the surface. Chuck the same amount of flour onto your unfloured side of dough.
4) From the centre of the dough, press out away to edge, retaining a solid 2cm crust. Do not press the air out of this no matter what you do. Form a circle by rotating the dough and pressing it out. It should be about half the size of the final pizza at this stage.
5) Now pick up the dough and allow gravity to stretch the dough out. Just use both hands to pick it up and let the dough droop down, rotate until you've allowed gravity to stretch all sides of your dough.
6) Now pick up and sling onto the frying pan and shape it into a nicer circle with your hands in the pan - you won't get burned as the dough protects you from the heat
7) Sling on your pizza sauce, mozzarella and basil and drizzle with a bit of oil
8) Once the crust starts to puff up, check the base is looking slightly golden then immediately move your frying pan under the grill.
9) Give it 30s or so, then rotate, same, rotate. Take it out once you've got nice colour on all sides of your crust
10) Scran it with a load of chili oil and post pictures of it on this thread
Sounds good. I'll be giving this a try at some point
Thats the type of content I want to be seeing on a locked down Sunday evening. Everyone else, be like James please.I've realised some asked for a dough recipe and I didn't post it. Soz. See below! Recipe for 8 Neapolitan pizzas, cooked using the frying pan method.
1110g 00 pizza flour
700ml water (63% hydration)
32g salt (2.9%, just shy of 6 teaspoons)
7g active dried yeast (2.25 teaspoons. I use Allison's, it's a quid for a small tub of it from Asda)
1hr proof at room temperature
24hr to 48hr proof in the fridge
Superb dough on this. Pizza from this evening below:
Dough method:
1) Measure out the yeast, add to the warm water, tiny bit of syrup to get it activated (probs can skip this if your yeast is very fresh). Leave for 15 mins until it starts bubbling away.
2) Add the salt to the flour and then add half the water/yeast mix. Mix together with a spoon. Add other half of water. Mix. This will be very wet, try to knead it in the bowl for a few minutes until it starts to stick together a little bit. This will really stick to your hands, it's supposed to be like this. Leave for 5 mins.
3) Lift out of the bowl and start slapping the dough onto the counter top for another 5 mins. Just pick it up and launch it down over and over again, it's very satisfying. This will still be very wet but you'll notice its not really sticking up the side too much. It is vital that you resist all temptations to add any extra flour, it doesn't need any! The more flour you add the denser the dough will be and you want this to be very light and airy. Leave to stand again for ten mins.
4) After ten mins it should be coming together now and ready to knead. If it isn't just keep picking it up and slapping it onto the counter. Knead for a solid 5 minutes then let it rest for another 15 mins. Get your body into the kneading!
5) After 15 mins its time for a final knead. Again, get your body into it and give it a solid 5-10 mins. Once you've done this it should be very smooth now and ready for the first proof. Oil your bowl slightly, shape your dough into a nice round ball, add a tiny bit of oil on top and then shove it in the bowl, stick a tea towel over it, leave for an hour. It'll increase in size very slightly after this.
6) After the hour get it out of the bowl and divide into 8 balls of approx 220g each. You can rip pieces of dough off the balls if you've got the sizes wrong, doesn't matter, just get them all evenly sized.
7) Now you're going to need to stick each ball into individual plastic freezer bags, or if you're smart and sustainable stick them all in a big sealed container. Oil each dough ball slightly or else they'll stick to the container and potentially dry out. Leave them for 24 to 48hrs in the fridge. Remove and place on the side 24hrs before cooking. You can freeze these without hassle, they'll defrost in a couple of hours at room temperature and it doesn't affect the dough, it'll still be great.
Cooking method
1) Get out your dough, frying pan and your ingredients (pizza sauce, mozzarella, basil soaked in water, some salt and little olive oil)
2) Get the grill on full blast and get your frying pan on the hob on full blast.
3) Chuck a handful of 00 flour (this is important, other flour will burn) onto your dough and ease it out of its container onto the surface. Chuck the same amount of flour onto your unfloured side of dough.
4) From the centre of the dough, press out away to edge, retaining a solid 2cm crust. Do not press the air out of this no matter what you do. Form a circle by rotating the dough and pressing it out. It should be about half the size of the final pizza at this stage.
5) Now pick up the dough and allow gravity to stretch the dough out. Just use both hands to pick it up and let the dough droop down, rotate until you've allowed gravity to stretch all sides of your dough.
6) Now pick up and sling onto the frying pan and shape it into a nicer circle with your hands in the pan - you won't get burned as the dough protects you from the heat
7) Sling on your pizza sauce, mozzarella and basil and drizzle with a bit of oil
8) Once the crust starts to puff up, check the base is looking slightly golden then immediately move your frying pan under the grill.
9) Give it 30s or so, then rotate, same, rotate. Take it out once you've got nice colour on all sides of your crust
10) Scran it with a load of chili oil and post pictures of it on this thread
Cheers, it was! Best dough I've made I think, should be better after another 24hrs in the fridge as well.
It's a doddle really, once you've made it once you can rattle them out really quickly. The key is using 00 pizza flour. Without proper flour it'll never be that good, strong white flour just won't give you the same results as 00, though it'll still make a good dough.
You got a good pizza sauce recipe?
Saw you mentioned about not over flouring it.
Nope, don't add any extra flour to your dough at all beyond the initial measurement. Only use the flour again when you're shaping it ready to be cooked. A light covering on each side will be enough to ensure it doesn't stick.
I use a tin of Mutti San Marzano tomatoes, tip into a pan and add a big pinch of sea salt, small handful of basil leaves and then 3 cloves of garlic sliced (fried for a minute in 2tbsp of oil first, then tip all of this into the saucepan when translucent). Cook it for 5 minutes on a low simmer then stick the hand blender in and pulse it until it's a nice thick sauce. Tastes class.
I did it for you.
Get making one and hoy up some pics. Nowt else to do on a weekend atm.
CheersNope, don't add any extra flour to your dough at all beyond the initial measurement. Only use the flour again when you're shaping it ready to be cooked. A light covering on each side will be enough to ensure it doesn't stick.
I use a tin of Mutti San Marzano tomatoes, tip into a pan and add a big pinch of sea salt, small handful of basil leaves and then 3 cloves of garlic sliced (fried for a minute in 2tbsp of oil first, then tip all of this into the saucepan when translucent). Cook it for 5 minutes on a low simmer then stick the hand blender in and pulse it until it's a nice thick sauce. Tastes class.
I did it for you.
Cheers.Nope, don't add any extra flour to your dough at all beyond the initial measurement. Only use the flour again when you're shaping it ready to be cooked. A light covering on each side will be enough to ensure it doesn't stick.
I use a tin of Mutti San Marzano tomatoes, tip into a pan and add a big pinch of sea salt, small handful of basil leaves and then 3 cloves of garlic sliced (fried for a minute in 2tbsp of oil first, then tip all of this into the saucepan when translucent). Cook it for 5 minutes on a low simmer then stick the hand blender in and pulse it until it's a nice thick sauce. Tastes class.
I did it for you.
This fella loves it
Syrup?I've realised some asked for a dough recipe and I didn't post it. Soz. See below! Recipe for 8 Neapolitan pizzas, cooked using the frying pan method.
1110g 00 pizza flour
700ml water (63% hydration)
32g salt (2.9%, just shy of 6 teaspoons)
7g active dried yeast (2.25 teaspoons. I use Allison's, it's a quid for a small tub of it from Asda)
1hr proof at room temperature
24hr to 48hr proof in the fridge
Superb dough on this. Pizza from this evening below:
Dough method:
1) Measure out the yeast, add to the warm water, tiny bit of syrup to get it activated (probs can skip this if your yeast is very fresh). Leave for 15 mins until it starts bubbling away.
2) Add the salt to the flour and then add half the water/yeast mix. Mix together with a spoon. Add other half of water. Mix. This will be very wet, try to knead it in the bowl for a few minutes until it starts to stick together a little bit. This will really stick to your hands, it's supposed to be like this. Leave for 5 mins.
3) Lift out of the bowl and start slapping the dough onto the counter top for another 5 mins. Just pick it up and launch it down over and over again, it's very satisfying. This will still be very wet but you'll notice its not really sticking up the side too much. It is vital that you resist all temptations to add any extra flour, it doesn't need any! The more flour you add the denser the dough will be and you want this to be very light and airy. Leave to stand again for ten mins.
4) After ten mins it should be coming together now and ready to knead. If it isn't just keep picking it up and slapping it onto the counter. Knead for a solid 5 minutes then let it rest for another 15 mins. Get your body into the kneading!
5) After 15 mins its time for a final knead. Again, get your body into it and give it a solid 5-10 mins. Once you've done this it should be very smooth now and ready for the first proof. Oil your bowl slightly, shape your dough into a nice round ball, add a tiny bit of oil on top and then shove it in the bowl, stick a tea towel over it, leave for an hour. It'll increase in size very slightly after this.
6) After the hour get it out of the bowl and divide into 8 balls of approx 220g each. You can rip pieces of dough off the balls if you've got the sizes wrong, doesn't matter, just get them all evenly sized.
7) Now you're going to need to stick each ball into individual plastic freezer bags, or if you're smart and sustainable stick them all in a big sealed container. Oil each dough ball slightly or else they'll stick to the container and potentially dry out. Leave them for 24 to 48hrs in the fridge. Remove and place on the side 24hrs before cooking. You can freeze these without hassle, they'll defrost in a couple of hours at room temperature and it doesn't affect the dough, it'll still be great.
Cooking method
1) Get out your dough, frying pan and your ingredients (pizza sauce, mozzarella, basil soaked in water, some salt and little olive oil)
2) Get the grill on full blast and get your frying pan on the hob on full blast.
3) Chuck a handful of 00 flour (this is important, other flour will burn) onto your dough and ease it out of its container onto the surface. Chuck the same amount of flour onto your unfloured side of dough.
4) From the centre of the dough, press out away to edge, retaining a solid 2cm crust. Do not press the air out of this no matter what you do. Form a circle by rotating the dough and pressing it out. It should be about half the size of the final pizza at this stage.
5) Now pick up the dough and allow gravity to stretch the dough out. Just use both hands to pick it up and let the dough droop down, rotate until you've allowed gravity to stretch all sides of your dough.
6) Now pick up and sling onto the frying pan and shape it into a nicer circle with your hands in the pan - you won't get burned as the dough protects you from the heat
7) Sling on your pizza sauce, mozzarella and basil and drizzle with a bit of oil
8) Once the crust starts to puff up, check the base is looking slightly golden then immediately move your frying pan under the grill.
9) Give it 30s or so, then rotate, same, rotate. Take it out once you've got nice colour on all sides of your crust
10) Scran it with a load of chili oil and post pictures of it on this thread
www.adimaria.co.uk
that’s what the lads in grainger market useJust use that for your pizza sauce, nee f***ing around.
Tried every recipe known to man, San marzano, drained and crushed with me left hand, me right hand, even with me troll feet....cooked, warmed, left on a warm windowsill....but this sauce gives a great consistent results with no effort other than opening the tin and freezing it in smaller portions.
Mutti Pizza Sauce Classica 4.1kg
Pizza Sauce Classic THE ART OF ITALIAN PIZZA Mutti pizza sauce is the ideal way to master the art of Italian pizza. Made from fresh tomatoes, its slightly thicker texture is characteristic of artisanal products.
I use a tiny bit of golden syrup as it's easy to squeeze a bit in. Honey or even just some sugar will do if your yeast needs a little bit of a kick up the arse to come to life. It shouldn't do like if it's freshly opened, will be fine in warm water only.
Aye, sugar is the norm I think. I only ever use it for pizzas I do in the normal oven like.
I'll leave it to the smb experts. Only thing I can cook is putting birdseye crispy chicken in the oven for 20 minutes on 200°.Nope, don't add any extra flour to your dough at all beyond the initial measurement. Only use the flour again when you're shaping it ready to be cooked. A light covering on each side will be enough to ensure it doesn't stick.
I use a tin of Mutti San Marzano tomatoes, tip into a pan and add a big pinch of sea salt, small handful of basil leaves and then 3 cloves of garlic sliced (fried for a minute in 2tbsp of oil first, then tip all of this into the saucepan when translucent). Cook it for 5 minutes on a low simmer then stick the hand blender in and pulse it until it's a nice thick sauce. Tastes class.
I did it for you.
Do you just run the tap hot for the 700ml of water?
Aye, you want a nice warm temperature, but not red hot or you'll kill the yeast. Chuck your yeast in and a little bit of sugar or syrup, stir, then cover it with a tea towel and leave to rest for 15 mins. Once it's foaming/bubbling on the surface and smelling yeasty it is activated and ready to use.
