Pizza Dough

Making a double batch for calzone. Used plain flour, didn’t mix oil with water, combined ingredients with mixmaster dough hook and used that to knead aswell.

Kneaded by machine for 10 minutes then brought on a train then knocked back after an hour. Rising another 45 or so. Mum made a batch of Tony’s pizza sauce with added garlic. Plan is chop some mushrooms and olives, stir them in, roll dough out thin, add filling and bake at like 240 fan for 20 min.

240 fan for 12 minutes. can roll a little bit thicker, doesn’t look cute if you make it flat. Don’t score, maybe make a little hole at top. Brush with oil. Next time, use mozzarella. Used 2 small onions in sauce, 6 mushrooms or a little less, and a handful of olives. maybe quarter cup. some garlic, a can of diced tomatoes. 1 tbsp tomato paste. 0.5 tsp dried oregano. salt and pepper. and oil.

Double batch tonight for basil pesto pizzas for 2. Pouring the whole lot into mixmaster taped to bench and walking away.

Water at 42 degrees.

Gave it 15 minutes from unmixed to done, on 4 in the mixer. Oiled big bowl, placed dough in and clingwrapped to rise.

So I forgot about the whole second rise thing and on the first rise it has already tripled,, so splitting to 8 and we’ll see how long it gets for the second rise.

Doing some in the oven at 240, the rest in pizza oven. Combined two pieces into one base for a thick one on a tray. Covering trays in flour, one is oil instead (used for sweet potato already).

Doing triple batch for 3 plus lunches tomorrow.

Did the whole lot at once in the mixmaster, weighted flour in mixmaster bowl, then added the dry, mixed, added water and oil and mixed for a min or two, then kneaded.

Split into 8 pieces instead of 12.

Yeah 8 pieces was a great idea. Also I think the mixmaster did a great job because I didn’t need any extra flour for rolling and it was delicious.

Making a double batch tomorrow for beef and onion pizzas, I’ve weighed out the flour tonight and taped the mixmaster to the bench in advance, I’ll make the dough at 8am and rise it in fridge until I get home, then I’ll knock it back at like 17:30 or so, fry the beef and then roll out the dough.

Starting prep now

Mixing now.

Kneading starting.

Gave it 10 min in mixmaster on a 3. Clingwrapped and put in fridge for maybe 9ish hours.

Time to knock it back.

Did 6 pieces from a double batch instead of 8. Expecting a long second rise because its real cold out of the fridge and its winter too.

So I may be putting in the oven with the door open on low just a tiny little bit.

Waited probably an hour or so and it tastes delicious so no complaints.

And I think breaking it into 6 pieces was a good move.

Again done this morning then risen in fridge. Triple batch, split into 8 not 12. Second rise is happening under damp tea towel in closed oven on low.

It has risen a bit, seems good, very sticky (prefer that over baked dry though).

Triple batch is probably excessive for 2 people. Split into 8 was good but for the margherita I was making, they could probably be a little thinner, though I might struggle to roll them much thinner anyway.