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Pizza dough and baking. Questions and answers. (page 3)

simfira
Girls, and if you freeze raw pizza, then don't grate the cheese? and if you freeze ready-made, then how is the cheese then heated not dry?
Oxy
I can share a recipe for pizza dough that stuck with us.
And so we need 250-300 grams of cottage cheese, 5 st. tablespoons of sunflower oil, 5 tbsp. l. kefir or sour cream, 1 egg, a little salt and flour, I knead everything in the combine, then slowly add flour, the dough should be soft so that it rolls well. We make our favorite filling, From this dough we get 2 pizzas.
AlinaM
Hello. Please help me understand and understand.
I have a DEX bread maker
There is only 1 pizza dough in the book, yeast-free and per dough mode.
But I go to make a yeast dough. That is, I just need to knead the dough not on the Dough mode, because there is no growth.
Something is completely confused.
Mona1
I don't know about Dex. I can write how the Pizza mode works in Panasonic (this is for yeast pizza dough): There are 2 kneads and 2 Lifts.
Kneading for 10-18 minutes, then Ascent (heat releases HP) for 7-15 minutes, then again Kneading for 10 minutes and Ascending for 10 minutes.
The first batch and the Rise - numbers through a dash, fig knows how HP thinks when it needs to be quickly (like it depends on the temperature in the room, maybe on the temperature of the products.
And there is the Pelmeni mode. There is a continuous kneading for 20 minutes. This is for yeast-free dough, there is no heat release for the proofers and there are no proofers themselves. On it, I just knead the dough with soda.
You can try to play around with turning on and off on your HP in order to organize a similar scheme of mixing-lifting. Or maybe someone from the pizza lovers will tell you. I rarely make pizza.
AlinaM
But in DEX only the dough mode, for yeast-free kneading.
In general, yesterday I filled up all the ingredients for the pizza dough, turned on the main mode and turned it off before baking already. It seems to work out)
Antonchik
Quote: simfira
Girls, and if you freeze raw pizza, then don't grate the cheese? and if you freeze ready-made, then how is the cheese then heated not dry?
Why freeze ready-made? Fresh is more pleasant to eat.
Alex315
Quote: Antonchik
Why freeze ready-made? Fresh is more pleasant to eat.
For example, I do it several times at once - one fresh and a couple in the freezer - then it's very convenient so that every time you don't waste a lot of time. you still can't compare with frozen store - homemade food is homemade.
Inusya
Virgo, duplicate the question. I am looking for a pizza dough (after trying in an Italian restaurant). Newans is very very thin, but not flaky, that's for sure. It did not crumble, but it was cut like that.
It's worn out straight, I want to do it, I reviewed all the pizza recipes - everywhere, even a small one, but a "pillow". And there it was not really thicker than 3-4mm. Tell me pliz ...
Hippolyte
I want to share my own secret, spied at pizzerias. Households respond significantly better to pizza with a cheese board
A little bit of trouble, but the pizza becomes much tastier
Kokoschka
Hippolyte, and what is a cheese board? Grated cheese on the side?
Joy
kokoshka, this is when pieces of cheese are wrapped inside the side.
Hippolyte
kokoshka, no no no
Pieces of cheese about 1 cm thick are wrapped in the dough along the side
It melts during cooking and instead of a dry crust, you get a delicious from melted cheese
Kokoschka
That's it ! I've been baking pizza for about 30 years, but as they say, live and learn .......
Thank youJoy,
Hippolytus, as you wrote about it in time, I will make pizza at the weekend!
Hippolyte
kokoshka, glad
There is nothing complicated
Wrap the cheese in the dough and pinch the slugs dough
No secrets
Crochet
Quote: kokoshka

What is a cheese board?

Lilechka, here here clearly shown ...
Angelinka14
There is not only a cheese board, but also a sausage board (from a sausage). The principle is the same - sausages are wrapped in the edges of the dough, and then the edge is cut, but not completely. Then the cut edges are folded back in the form of a flower, a very beautiful openwork edge is obtained. How to do it clearly see 🔗
Taia
Angelinka14,
Wow, this is the first time I've seen this. It turns out great! I'll take the idea.
Bandito
Has anyone tried to make closed pizza? Calzone is called. It turns out very juicy and tasty!
vita200928
Girls, save me! I kneaded a very cool dough for pizza (somehow it turned out that a lot of flour was thumped) will it rise or is everything already drained? And if the oven does not rise from such a dough - send it to the trash bin? (((
Jiri
vita200928, Vika, if the yeast is good, then it will fit like cute, put it in the warmth
adelinalina
Girls and boys, who ever made pizza without tomato and its derivatives?
The so-called blank pizza. Maybe you know what sauce it is made with?
Crochet
Oksana, I make this pizza with white garlic sauce, my eaters really like it ...
Realmccoy
I cook Blanca's pizza according to this recipe. Quite tasty and for a change, as they say))

Structure:
200 g pizza dough, 250 g champignons, 1 onion, 150 g cheese, better than Ricotta, 2 tbsp. l. olive oil, ground black pepper and salt.
Cut the mushrooms into slices. Rinse the onion with cold water and cut into rings. Grate the cheese on a coarse grater. Grease the rolled dough with olive oil, top with mushrooms and onion rings, salt and pepper, sprinkle with grated cheese and sprinkle with olive oil. Put the prepared pizza on a greased baking sheet, place in an oven preheated to 200 ° C and bake for 15 minutes.
nashpilkah
Damn, such a delicious topic, why are there so few photos? Girls, you offer such cool recipes, take pictures of the result!
podsolnyx
This is my favorite pizza! Pizza dough and baking. Questions and answers.
vikikika75
Good afternoon, can anyone tell me if pizza turns out better on a stone for baking in the oven (I have a maximum temperature of 250 degrees) or in a pizza maker?
slmsveta
Ferrari has the best pizza for me
salmira89
Looks appetizing!
Gulea
Just like in a pizzeria it will definitely not work, as far as I know they have special stoves. And the oven matters too.
Arka
skuzi, went wrong
Sashunesha
Wow - skuzi, a familiar word ... Ditemy Perfavor, made the first time potato dough according to the instructions for Panasonic 2501, and for the first time I had mozzarella for pizza, how can I get it on top of everything and at once? Or at the end of baking?
Arina127 *
As for me, the secret of success when making pizza is dough. And so that it bakes evenly and does not burn :)))




I couldn't get the perfect pizza, I sinned on the oven :)) I bought the newfangled Italian brand Fornelli. Now it turns out perfect :)
Alex315
I often use a purchased dough, and it is called "Pizza Dough", very decent
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