Pizza dough and baking. Questions and answers.

Can I freeze pizza dough?

Can I freeze pizza dough?

You can, it then fits perfectly, just a little longer

What's the best way to freeze? rolled out layer or "kolobok"?

What's the best way to freeze? rolled out layer or "kolobok"?

A bun in a bag.

Mercy, Celestine!

Very often sudden guests come in, and pizza is always fast, cheap and tasty. But a portion in a bread machine is only enough for two pieces, and this is not always enough. Here's a thought: freeze a couple of ready-made tortillas, so that once - and you're done.

Maybe someone has experience in such "fast-paced", so as not to hit the face quickly and in the dirt?

But I didn’t wait for an answer, I pulled out the dough and thumped everything on the mold. It turned out very thick ... next time I will freeze ...

Can you please tell me, what other pastries is the pizza dough suitable for? Maybe something like unleavened buns? And more ... Is it possible to store the finished dough in the refrigerator, say, for a day, or is it still better to freeze it?

Can you please tell me, what other pastries is the pizza dough suitable for? Maybe something like unleavened buns? And more ... Is it possible to store the finished dough in the refrigerator, say, for a day, or is it still better to freeze it?

I, this dough (pizza from the recipe for HP Hitachi 303), I use for whites. I make the filling from minced chicken (from the breasts), it turns out 24 pcs. Fast and delicious! The eldest son says - "Rostix is ​​resting!" I haven't tried to store the dough for a day, but the night and half a day - yes. I put it in a large bag, twisted the top, but not very tightly and left a little space in the bag - and on the middle shelf in the refrigerator. The place in the bag must be left as the dough fits in the refrigerator. Very much, it helps to save time when you need to get baked goods by a certain time, without much hassle, the dough can be made the day before or the filling is not enough and put the rest of the dough in the refrigerator - the same way out!

Hello! I made pizza dough (SD 255), it was barely enough for 2 pieces! Can you please tell me if it is possible to double the amount of dough ingredients? Or do you need to drive HP 2 times?
I make pizza when guests come, 2 pieces is not enough ...

[Sonya]

Sonya: How many cups do you make the dough? The maximum amount of stove is 4 cups. This volume is enough for 3 pizzas, but if you make very large ones, then it may be enough only for 2. Then you will have to bookmark 2 times.

I did everything according to the recipe, there are 300 g of flour. and the cups mean relatives from HP? which can hold 300 ml of water? How much flour does it include? SUCH 4 cups of flour to put ???

[Sonya]

Sonya: My HP Hitachi, one cup of 240 ml, flour in 4 cups - 650 gr. (weighed on the scales) - so count. In the recipe for HP it is said that do not knead more than 4 cups. To HP, a recipe for pizza is given, for 4 cups and it is indicated that it is for 3 pizzas, the diameter of the pizza is for a large form (it seems 26 cm) - this is my largest, but you can stretch it for more (28-30 cm.) - it will be thinner base. I just bake in a micro, the oven temporarily does not work.

Another little trick. I grease the bottom of the baking sheet and sprinkle with raw semolina. So as not to burn.

Try to put a brick in the oven at the very bottom. He will take some of the excess heat onto himself and will not burn. Almost like a stone oven.

Thank you very much, but the grief is that I usually bake not one but at least 3-4 pizzas, one flies away in 2 minutes. I recently tried pizza with mussels and mushrooms. Exotic and interesting. Recommend.

Thanks for the idea - I'll experiment with these parameters. Since today I did it in the microwave on a program specifically for pizza - 70% microwaves + top grill - 7 minutes ..
Next time I'll try to change it by adding covection. I think that the temperature should be 180-200 degrees?

Korata, please tell me, but in this mode 70% microwaves + upper grill - 7 minutes, the crust is obtained only on top, white on the bottom? Do you put it on a high shelf or on a low shelf in this mode? Have you tried the convection grill? What mode did you use? Sorry for a lot of questions - I want to try making pizza in the microwave

the bottom is not quite white, but of course it cannot be compared with the top. With convection, you need to be very careful. Since the dough is different - therefore you need to adapt to your own, so that it does not turn out overdried.

Comrades using the microwave - tell us in more detail how you do it. I have a microwave oven with convection. Here they write that they bake for 15 minutes. Even the microwave recipe book has a pizza in 15 minutes. On one site, I generally found a recipe with baking for 8 minutes.

And I put pizza in the oven, in a form of thick glass, for 20 minutes of the combined mode, that is, microwave + grill, at the highest power. It turned out great, with a nice crust ... but only on top. The bottom of the dough is completely moist. I had to put it in the oven again, this time on clean microwaves, to bring it up to condition ...

[Universal potato dough]

You can add a decoction of potatoes (instead of water) or dry mashed potatoes (sold in packs) to the yeast dough. This improves the rise of the dough and has a positive effect on the finished product (porosity, softness, does not stale for a long time).
I make pizza based Universal potato dough, this is my favorite pizza now (and I have tried many options) - the dough is luxurious, easy to use, and in finished form it is very tasty, soft and fluffy inside, and at the same time thin. According to the original recipe, I get 2 pizzas with a diameter of 32-33 cm (I bake in a special form with holes for 10-12 minutes at 220-250 degrees).
From this dough (kneading in a bread maker, after 1.5 hours the dough is ready, if I am in a hurry, I take it out earlier, after the first deboning), 2 large pizzas are obtained (on a 33cm diameter mold). With my hands dipped in oil, I "butter" the mold and stretch the dough (I first divide it into 2 parts) according to the shape (I never roll a pizza with a rolling pin, only with my hands, the dough is very elastic and soft, easy to use), I make small sides. I turn on the oven at 220 degrees and start cutting the filling, the dough rises at this time (already in the form). For the filling, I definitely take mozzarella, 250-300 grams, 200-250 hams, as many olives as you like (I cut in half), sometimes pineapples from a can (I cut them into cubes). If I'm not lazy, I make the sauce myself (if you're interested, I'll write a recipe, it's just made in a blender from fresh tomatoes and bell peppers). I cut the mozzarella and ham into thin slices (I cut the cheese, it turns out tastier).
The styling is always like this - first the sauce (in extreme cases, ketchup), then mozzarella, then ham, olives, herbs (whoever loves, but my son does not give me). And in a hot oven for 10-12 minutes, I orient myself on the sides - as soon as they are browned, the pizza is ready. The dough in this pizza is wonderful - soft inside, fluffy, at the same time thin crust (not dry!) ​​And a lot of filling. I highly recommend it, it's the best I've tried so far. My children, including the younger one, 1.5 years old, love this pizza, and even my husband, who is indifferent to pizza, eats several pieces. I always make a full portion, that is, 2 pizzas, otherwise it scatters immediately and I have nothing left for coffee in the morning. "

[Tat]

Tat, and you did not keep this dough in the refrigerator, how does it behave? I haven't made potatoes yet, I wonder

[Tat]

Tat, and you did not keep this dough in the refrigerator, how does it behave? I haven't made potatoes yet, I wonder

I kept it more than once, because I always make it for 2 pizzas (a full portion of dough), and I bake right away from 1 part of the dough, I put the second in the refrigerator, then I bake for my husband before his arrival or the next day.It behaves normally, of course I like to work with warm and "fresh" dough better, but in general it is good after the refrigerator.

And I put pizza in the oven, in a form of thick glass, for 20 minutes of the combined mode, that is, microwave + grill, at the highest power. It turned out great, with a nice crust ... but only on top. The bottom of the dough is completely moist. I had to put it into the oven again, this time on clean microwaves, to bring it to condition ...

Maybe you just didn't heat up the grill before setting the pizza ...
I put it on the grill without preheating just to form a crust. Yesterday, for example, I cooked a chicken in a sleeve for baking and it turned out almost like boiled, so I put it under the grill in the microwave, and while it was warming up, the desired crust just turned out.

Today I baked a pizza according to this recipe, only when kneading I added a couple of spoons of flour (the dough seemed a little thin to me). Then I put the dough in the refrigerator for 1 hour, where it increased in size. It rolled well, it turned out to be two pizzas measuring 26-27 cm in diameter (although three of them could be rolled).
Baked in an airfryer, at t-205 degrees, on a medium wire rack, at an average speed for 30 minutes.
And this is what happened:

[Korata]

Made a recipe pizza Korata, it turned out very tasty, thanks. Only here's the problem. My HP has a special program for kneading pizza dough, it lasts 1 hour 50 minutes. I do not always have time for all these preparations. Advise how you can save the cooked dough, say, 5-6 hours. And how to defrost the dough correctly, if after the freezer In the sense of defrosting and all that.

I join the question of k.alena.
Has anyone tried freezing a pancake-shaped pizza base? Then to get it, leave the filling and bake. Is it possible?

I join the question of k.alena.
Has anyone tried freezing a pancake-shaped pizza base? Then to get it, leave the filling and bake. Is it possible?

I think this is quite possible. What's the difference in what form the dough is frozen. The stores sell frozen pizza.

The one that is sold in stores is almost baked and then frozen, that is, all its preparation is actually defrosting and melting the cheese. And then the dough ...

In general, the question is what? Is it possible to freeze the dough in the form of a pancake. So why not? After all, puff yeast dough is frozen in layers, and just frozen yeast is sold.
I very often buy yeast puff pastry, leave it on the rise for 40 minutes, everything rises perfectly. By the way, the pizza on it is awesome.

In general, the question is what?

My question was

Advise how you can save the cooked dough, say, 5-6 hours. And how to defrost the dough correctly, if after the freezer In the sense of defrosting and all that.

How will yeast dough behave in the refrigerator or without it for 5-6 hours Do you need any additional actions after this break, or did you take it out of the refrigerator, made a pancake, filling on top and into the oven? It is inconvenient to freeze with pancake, and even above in the topic it was advised to freeze in the form of a kolobok. Here triumphant questions - thawed out, rolled into a pancake, then? How long does he need to stand warm, or not?
I have never dealt with dough, especially yeast dough, before buying HP. Hence, such questions. And HP captivates by the fact that it copes on its own, and now it is already drawn to experiments

I assure you, yeast dough is very "friendly" when done right. And you can freeze it in any form, as long as it is convenient for you. It is more convenient, of course, in the form of a kolobok, then they got it out, held out and forward ...
And to be more precise, they defrost it so that it becomes completely soft and let it come up for 40 minutes in a warm place. When you make pizza or other pastries, let it also stand for 20 minutes.

And I came to the conclusion that while the dough is defrosting and standing, it is easier to knead fresh, it will be faster)).This is if you get it out of the freezer ... although I myself have a supply ... just in case, suddenly flour will not be at home

I like to add ground dry tomatoes and some herbs to the dough - just a little. very tasty and aromatic dough turns out.

How to make pizza without an oven? Maybe someone has experience, but all saliva was spilled.

[Pogremushka]

Pogremushka, in a slow cooker.
The topic is - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4895.0

Tell me, please, and after you've rolled out the dough for pizza, what do you do with it? Immediately add the filling and put it in the oven? Not immediately in the oven, but let it stand with the filling, rise? Or let only the rolled dough stand up, and then add the filling?

[Oleg71]

Oleg71 I roll out the dough, then the sauce, cut and spread the filling, rub the cheese and without proofing in the oven.
Maybe someone does it differently.

I greet everyone. Please tell me, I do everything exactly to the gram, like the recipe from SD-255 and as it was said in the first post, but the dough as a result turns out to be liquid, as you roll it
And how do you think you can change mozzarella for feta cheese? and how do you arrange it at the very end in rectangular pieces or in the middle with cubes?

[Student]

Student , don't look at these grams, look at the dough, at the bun, he will tell you what to add so that the dough is not liquid. Cheese can be added, a little, just for taste, it cannot be replaced at all, it does not melt like mozzarella, there will be no bunch.
Other hard cheeses can be used, but they have a higher melting point. The cheese is grated on a coarse grater and distributed throughout the pizza.

And how do you think you can change mozzarella for feta cheese? and how do you arrange it at the very end in rectangular pieces or in the middle with cubes?

I don't think it's a good option for feta cheese, but I really like it for suluguni. And suluguni melts great!

Baked according to different recipes, the result is not very pleasant. I want it to be like a pizzeria, what do you recommend?
I only know that I want delicious. I think it's probably thin.

I don’t know myself, I just know what I want. I think it's probably thin.

Boo Boo, have you tried it with potato dough from our forum? It is neither thin nor fat. She is in moderation. It must be rolled out quite thinly and still it rises a little during the baking process. But very tasty dough. I bake in a pizza oven - it turns out soft on the inside and pleasantly crispy on the bottom. Without the addition of potatoes, I couldn't do this. Just in case, I'll give you a link to this recipe. https://Mcooker-enn.tomathouse.com/in...om_smf&topic=4895.new#new -the topmost post.

[Curd pizza dough]

My last love is pizza dough. It's so ... 🔗neither yours nor ours.
not very soft, but not very thin either. Although if you roll out thinner and thin pizza will turn out. Curd pizza dough.

Well, in general, a little more flour is needed in the dough, as I understand it, or try potato)
Doesn't the cheese melt? I know the Adyghe in this regard, none, in the cheese like that, that is, it melts.
Why am I talking about replacing mozzarella with feta cheese, since I start from my pocket, feta cheese is much cheaper, then you can get mozzarella only in large super markets. If you ask Yandex so he gives recipes with feta cheese, so it probably melts. Well, they are also similar in composition.

Mozzarella is a fast ripening fresh cheese, light, tender, rich in animal protein. Mozzarella is not stored for a long time, so it is sold in brine. ( 🔗)

Cheese-brine cheese is distinguished by a peculiar spicy-salty taste, dense texture. Can be used as cheese for sandwiches, used for making salads, pizza. ( 🔗)

I make the pizza dough strictly by eye Water-flour-yeast-vegetable oil-ingredient a couple of tablespoons of the remaining milk, sometimes 1 egg. The dough is a bun, but weak, do not roll out without flour or vegetable oil. And I don't roll it out, but I distribute it thinly with my fingers.Then ketchup (or gorloder, or ...), filling (even made with potatoes or cabbage), tomatoes are very desirable, cheese - what kind of cheese you can find in the refrigerator))) Most often Russian, Kostroma, etc. I press my hands into the oven 180-200. For 20-30 minutes. Thin pizza!

Well, in general, a little more flour is needed in the dough, as I understand it, or try potato)
Doesn't the cheese melt? I know the Adyghe in this regard, nothing, in the cheese like that, that is.

No, my cheese does not melt, I like to pour it over with boiling water in order to remove excess salt, and then when it is hard enough. But suluguni-melts I-he even starts to stretch in boiling water and melts well in the pizza filling. But it is not cheap.

[Tat]

On "May" for the first time in my life I baked pizza (my husband and I just do not eat this product). But you girls, everything is described so deliciously, and even the pictures are so delicious that I could not resist. Made the dough according to the recipe Tat: just all the components in the house were.

I kneaded the dough in HP. It fit perfectly. It was, however, sticky, but I just "washed" my hands with vegetable oil and everything worked out well. Made 3 pizzas from this dough. True, she didn't choose the filling too much - she acted exactly as the pizza was originally invented: all the leftovers that are in the house. And I still have ham from cooking the soup. Then nobody eats boiled chicken from broth. Fresh mushrooms in the refrigerator have already wilted. So I made one pizza with chicken, mushrooms and onions, and the second with ham. Truth added some more boiled eggs. The sauce I had was ketchup and tartar sauce. By the way, this sauce has the taste of pickled cucumber and completely replaces mayonnaise. And she sprinkled everything with a mixture of Provencal herbs. It turned out great.
Thank you very much for the recipe.

And what kind of pizza is obtained on the basis of New York bread that does not require kneading, a real Italiano ...

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4505.0

And what kind of pizza is obtained on the basis of New York bread that does not require kneading, a real Italiano ...

Quite right, I baked this on dough without kneading, it turns out delicious https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4505.60

I've been making pizza on weekends for three months now. The husband wants it thin, so I try to roll out the dough as thin as possible. Kneading the dough: water, dry yeast, I don't dilute them first, butter, sugar, salt, soda, egg 2. The dough turns out delicious, rises well, but after baking, everything immediately falls off ... tasty, but not magnificent, why is it that I forget to put something?

Chef, I take advice from Ella's blog, she lives in Italy, her mother-in-law is Italian, so first-hand advice, as they say.
Read here, a lot of useful and interesting things about pizza and Italian cuisine in general-
🔗