More Pizza Dough and Pizza Dough Notes

1 tsp dry yeast

475g bread flour

1 tsp salt

1 tbsp powdered milk

1 1/4 tsp sugar

2 tbsp olive oil

300 ml water

add ingredients in the order above to the bread machine and knead etc on setting 22.

this works if you roll out dough between sheets of baking paper

remember that pizza works very well with chilli oil and basil oil!

Lauke brand pizza mix also works very well.

the following pizza toppings work well;

grapeseed oil mixed with extra virgin oil ( with some dried oregano mixed in as a variation) poured on baking tray, easy tomato sauce (smooth or chunky), grated mozarella cheese with a tiny sprinkle of cheddar cheese, finely sliced mushroom placed over the cheese. baked in oven at 200 degrees celsius until base is crisp.

dust baking tray with semolina to prevent pizza base from sticking to pan, experiment with this esp if you don’t want to use oil.

thin pizza fingers like small turkish pizza dimensions but narrower allows for more crispy edges and is very easy shape to roll.

also napoli, parmesan and a bit of cheddar works well.

Also the turkish Pide poolish method is great.

350g bread flour, 350g water, 1 tsp yeast, 1 tsp sugar. Mix and leave for 45 minutes to 1 hour.

Then add 150g bread flour and 1 tbs oil and 1tsp salt. Knead. Try this with Italian pizza it works really well with turkish pide. Experiment with italian pizza flour as well.

My Pizza Corner is a great resource as well. Italian pizza also can work using poolish. The poolish is left for 10 hours (overnight, with Italian pizza). It seems that Italian poolish uses much less yeast than turkish.

https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/

Ingredients

For the poolish

300g 00 flour

300g water

0.6g dried yeast

For the pizza dough

330g 00 flour

70g water

14g salt

Note: I have assumed a room temperature of around 20C/70F. If your room is quite a bit colder than this, swap the amount of yeast for 0.9g. If your room is quite a bit warmer than this, swap the amount of yeast for 0.3g.

Method

1. Make the poolish – mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.

2. Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).

3. Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.

4. Cover and leave to rest for 10 minutes to 1 hour.

5. Knead dough for 5-10 minutes (or until dough is stretchy and smooth).

6. Cover and leave to rest for 10 minutes to 1 hour.

7. Divide and shape dough into 4 equal dough balls.

8. Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).

9. Shape and cook your excellent poolish pizza dough!