PIZZA base

MaidinBrit10 · PIZZA base

I have just bought the Pasta/Pizza flour at the last Neeps Food coop.
I had thought a recipe for the pizza base would have been on the back of packet...... but no.... it only has pasta recipes! (I HATE pasta with a passion) and I only bought the flour for to make pizza bases......

My query....( after having been onto the Dove Farm web page- is :maybe I should email them and ask!...lol)

Do you think I will need yeast in this flour?......
Any input to this query will be appreciated!

wildgarlic

I would say yes to the yeast.

http://www.traditionaloven.com/tutorials/pizza-az.html

MaidinBrit10

mmm..... me too......

Julie

I didn't know they made flour just for pizza bases, what's the difference?
I've always just used a bog standard white bread base.

MaidinBrit10

up to now so have I......
and am begginning to think this 'Pasta flour' is a 'con'
but it does suggest its type'O' flour..... as used in Italy....
HEY HO......

I have emailed Doves Farm.... so I await their reply........

I also have their bread mixes..... but am having difficulty making the bread... both in the machine and by hand.....

Julie

Ah! If it is called pasta flour then I might have an answer.
They make pasta from a very hard Wheat called Durum wheat. If it is hard, it should have more gluten which would give the dough more elasticity for a good rise. That would make it suitable for bread.
Personally, once the toppings are on I would think any difference in flavour would be lost so I wouldn't bother. Give it a try using your usual bread recipe and you can report on your findings - you've got me curious now

Do you want me to tell you a nice, easy, mess reduced way of making your bread?

MaidinBrit10

Oh yes please Julie....

and yes the flour does have those ingredients in it.......lol

Julie

OK, easy bread.

1 lb strong flour
1/2 pint water
salt
couple of tablespoons of olive oil. (If you want it for a pizza base then virgin would give a nice flavour but if for a loaf, use mild & light or some other oil that you like)
Yeast. One teaspoon per lb of flour.

a)If using the yeast that you mix with the flour, mix it into half the flour and add the oil, salt and liquid. Beat well for a minute and set aside to rise.

or

b)If using dried yeast granules that you start off first, put yeast, spoon of sugar and tepid water into mixing bowl and wait five mins for yeast to grow and do its thing. I add a teeny bit of ascorbic acid too (vit C) because yeast likes an acid environment, but it isn't essential.
Add half the flour and the oil and beat for a minute, leave to rise.

When risen to twice it's size;

Whichever method you chose, add the rest of the flour and knead it in. If it is too sticky, add more flour bit by bit until it is the right texture. It should still be soft to knead but not glueing itself to your floured hands. It is sufficiently kneaded when it springs back fairly quickly when pressed with a finger. It only ever takes a few minutes to achieve this, don't know why the recipe books say ten minutes, but you get a feel for it anyway. If it doubt, knead it a bit longer, it won't hurt.
It is ready to shape as required.

nb/ It's worth knowing that yeast will still work if the liquid/dough is a bit cooler, it just takes longer, but if the liquid is too hot, it will kill the yeast entirely. Some cooks say not to have the dough too warm on the first rising as it can exhaust the yeast - not sure how true it is - but if in doubt, cooler rather than hotter is best.

MaidinBrit10

Oh wow
Thank you.... you are a star!

IainC

Hmmm... no idea to the use of specific "pizza flour", but we always make home made pizzas using a scone mix for the base... top with "everything" and one is usually enough to fill you for the day (well the size of the ones we make it is

)

Lord_Azrael

Same as Julie here, I just make the standard dough mix and it's great.

MaidinBrit10

Thanks guys!

Julie

I forgot to tell you something a bit useful; If you are trying to do loads of things at once as women do, and the batter is risen right up the bowl before you are ready to add the rest of the flour, just beat it for a few seconds to knock out the exhaust gases and it will shrink back, giving you longer before you have to deal with it. I have been known to do this two or three times when the oven is in use for something else and I need more time. It actually gives you better bread too. Likewise, if your risen loaf gets knocked and collapses, just knead it again, reshape it and set it to rise again.

I was going to say,'it's very flexible stuff', but realised it was an obvious pun