Pizza dough and baking. Questions and answers.

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How to make a cheap pizza oven ...

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There, in English, but everything is clear and without translation ...

Good day everyone! May I ask you to describe the PIZZA program? Otherwise, I don't have one, only the TEST program, it lasts 1 hour 30 minutes, the approach itself lasts 1 hour, and as far as I understand, the pizza mode lasts 45 minutes, that is, the approach is probably shorter.

Kneading 10-15 minutes, lifting 10-15 minutes, kneading 10 minutes, lifting 10 minutes = 45 minutes.
Good luck!

[MIRACLE]

I plan to acquire this form
. Does someone have, share your opinion: since I do not roll out the dough with a rolling pin, but spread it out with my hands, will it not pop out into the holes?


WHAT MIRACLE - this form !!!
And where can you get it, tell me, at mercy?
Is it silicone? I want the same
To my deep regret, and other visitors to the forum, you did not fill out your place of residence in your profile
Please guide you where to direct your efforts in the search for such luxury, I beg you!
Write in PM, so as not to divulge the SECRET ...
Thank you.

Girls! Why spend money on purchasing all kinds of shapes! ??? Don't you know that the manufacturers and their backs are climbing. to shove another new and unnecessary invention! Do pizzerias use such forms? Take a piece of dough, sprinkle the table with flour (I am writing in detail, all of a sudden, who does not know!), Put the dough on the table, spread it a little with your hands, evenly, and use a rolling pin to roll it into a circle or rectangle (as you like). Dough-3mm. Then dust the dough on top with flour again, place the rolling pin on the edge of the dough and wind the dough around the rolling pin. This way the rolled dough piece can be easily transferred to the baking sheet. Then, grabbing the dough around the edges a little, make an edge. Do not grab too much dough, otherwise the edge will be too high, then dry out during baking and will be hard. Without the edge, the pizza is not decorated, just a piece of dough with a filling (no offense).
I hope someone will find my advice useful!

My pizza.

[I hope someone will find my advice useful!]

I hope someone will find my advice useful!

Come in handy, come in handy. How useful!
As for the form, I will remain unconvinced. I want to. The dishes are like a starched bed ... A completely different effect ... I have plain glass.

The manufacturer of this form is "Röndell"
Form for pizza 35cm. External dimensions 43.5x35.5cm RDF-404
0.6mm carbon steel with Xylan internal non-stick coating from Whitford
• External non-stick coating for easy maintenance
• Ergonomic specially designed handle shape
Silicone inserts in the handles - non-slip
The site lists sales offices only in Russia. Will seek.

Here I choose from two stones for pizza, the price is the same ...

I plan to acquire this form

Two weeks ago I saw it in Eldado. Firm DEKOK in my opinion.

It's interesting, if I buy such a form, I will eventually learn how to bake THIN pizza ... I have it at least 2-3 fingers in height ... mine is the only one they eat, although the purchased hamster is thin

I don’t understand, does the thickness of the pizza depend on the dough (composition) or on its rolling?

on the amount of filling

I plan to acquire this form
Does someone have, share your opinion: since I do not roll out the dough with a rolling pin, but spread it out with my hands, will it not pop out into the holes?

I baked a couple of times in this form. To be honest, I was absolutely disappointed ..... The dough still crawls into these holes while I spread it on the baking sheet with my hands (and I don't like to roll it out), then I need to wipe the bottom of the dough, and the pizza itself is ready-made with pimples on the bottom.
In addition, I do not know what my temperature is in the gas oven, but the form says to bake up to 230 degrees. And I do not get it crispy at all.
On a simple baking sheet with baking paper, it turns out much crisp and tastier, but the sides can only be made on a square pizza, and I love a round one.
Here it is: since I kept it in the oven for a long time, the mozzarella has turned brown nowhere, but the edges are still light and the cake does not crunch ...


And this is an onion ...

I also bought this form for pizza:

I baked pizza on it only once - no comments! The shape fits into the grooves of my electric oven at its maximum size. Place where you want, lower, higher ... No trays or nets are needed. Satisfied.

I bought such a stone for pizza, 35.5 x 40.5 cm, you can bake on it, in addition, it evens out the temperature in the oven. It should be the same, then the baking between the stones, as in a brick oven ...

[How is it done in a pizza hut?]

Once upon a time I worked in a pizza hut. oh sorry I didn’t know then that we had to remember the recipe for their dough and “organize” a couple of pizza bowls =) there are no analogues on sale unfortunately = (

We use a recipe from a Panasonic bread machine.

The only thing I remember and use successfully for making pizza is the temperature and time.

We put the oven on bottom heating and convection. temperature about 220-230 g
the cooking time is 9-13 minutes (you put the oven in the mountains - you put the oven in the cold for 9-11 minutes - 11-13 minutes), usually about 10 minutes.

How is it done in a pizza hut?
There is a rental oven, you put it on one side - it goes out on the other. in my opinion it is open (you can see through everything).
Heating is visible from above and below, the proportion is not clear.
TIME pizza movement 8 minutes my temperature is 250 degrees or so.

We use ordinary cheese for pizza (read cheap) gouda or edam, when our cheap one was ours, now it costs the same as Finnish or German (200 rubles per kg), so we take Fin or German.
Mozzarella is certainly cool, the taste is different. but who likes what taste =) It is better, they say, to shave hard varieties (I don't know why), but we did not try.

Please tell me the order of products that you put on the dough! My dough is constantly wet after baking! I tried to grease the dough with an egg, cheese on it, so that moisture from the products would not leak. Then I tried to grease with olive oil, all the same after baking the dough is wet, it is unpleasant to eat! Here again the pizza failed, one frustration! (((

I tried to grease the dough with an egg, cheese on it, so that moisture from the products would not leak. Then I tried to grease with olive oil, all the same after baking the dough is wet, it is unpleasant to eat! Here again the pizza failed, one frustration! (((

And my dough is never wet. Whatever test I do. When I remember, I rub it with olive oil, and sometimes not. But I never put the filling wet. If canned mushrooms, then dry them well. If there are tomatoes, then I dry the bed without seeds. Or maybe your tomato sauce is to blame. Try with another. Maybe this one is very liquid. And don't make the dough thick. This may also be the reason.

When there is a lot of filling, the dough can also be damp. Try placing a little less on top and let the pizza grow a little more outside the oven.

Please tell me the order of products that you put on the dough! My dough is constantly wet after baking!

I always first grease it with a little butter, then the sauce, then the cheese, and then everything else. And there was never a wet dough. Well, that is, it is not croutons, but not wet - normal, slightly soaked in sauce.

I just thought - maybe it's in the form? I have a mold with a hole ... maybe the dough is sweating from the mold or weak heating from below?

I have a question that has already been discussed here, it seems, but there is simply no time physically to climb to see. tell someone again how you can freeze the pizza dough for how long and how to defrost it correctly? thank you in advance

I have a question that has already been discussed here, it seems, but there is simply no time to climb physically to see.tell someone again how you can freeze the pizza dough for how long and how to defrost it correctly? thank you in advance

If I freeze, then I freeze an already baked pizza. Stored up to 7 days. It didn't work anymore, I was eaten. I warm it in micro or take it out in the morning and leave it at room temperature for 2 hours. Great when you want pizza but don't feel like cooking!

Thanks for the help the pizza turned out great! be sure to put the dough in the refrigerator according to the recipe when there is no time

Tell me, please, I don’t understand something. Should the filling be put on the raw dough or should the dough be baked a little first? Share your experience, please.

The filling should be placed on the dough, rolled out and placed in a baking sheet (form)
First, the dough must be greased with vegetable oil (if there is, then olive oil) so that the dough does not get wet from the filling during baking. Then we smear with tomato paste and put the filling. And we bake.

Help me please! In hb delonghi (755), the instructions do not indicate the amount of flour and water for making pizza dough. How much to put? (there is calculated for 2 pizzas)

How is it not specified? I was only making pizza using it all the time, as my hp appeared. Only you need to look not in Russian instructions, but in your own Italian booklet! Everything is simple there, I think, a dozen Italian words will not cause problems for anyone, but just in case I am writing a recipe here, in blue my correction, as I usually do:

water 290ml
vegetable oil 2 tbsp. l
salt 0.5 tsp (put 0.75 usually)
sugar 1 tsp
flour 480g
dry yeast 2.5 tsp (put 1.5, 1.75 MAX - if yeast has been open for a long time)
The dough is good, obedient, but you need to roll it out into a thin sheet, especially if you like thin dough - it rises in the oven later, even if you put it right away without proofing.

If desired, I throw st. a spoonful of basil or some herbs for spice. Basil produces a very "Italian" taste.

water 290ml
vegetable oil 2 tbsp. l
salt 0.5 tsp (put 0.75 usually)
sugar 1 tsp
flour 480g
dry yeast 2.5 tsp (put 1.5, 1.75 MAX - if yeast has been open for a long time)

Can you please tell me, do you knead this dough in HP? In what mode (how many minutes)? Is the gingerbread man tight?
I tried another recipe, the dough turned out to be liquid, I had to mix a lot of flour.
I bake on a large baking sheet, should I roll it out on the table and transfer to a baking sheet? I would like to learn how to bake pizza at "5", help, excellent students, please !!!

I decided to share my secrets of making pizza:
1 Pizza Dish - I always take the baking sheet from the oven, TURN it over, grease it with olive oil and spread the dough. The pizza is baked on the back of the baking sheet, due to this, we maximize the area of ​​the pizza, it can be removed or cut without problems, since there are no sides.
2 After laying out and letting the dough stand, I put it in the oven for 5 minutes on baking. The dough is covered with a crust and no fillings are afraid of him!

What recipe do you use?
Do you roll out the dough directly on the baking sheet?
Thanks for the interesting idea with turning, so the dough can be rolled out without any problems.

["Perfect"]

I roll out the dough on the table, then stretch or roll out on a baking sheet, if required.
Yesterday I made pizza on dough "Perfect" from Mila007... It turned out really perfect!

["Perfect"]

Yesterday I made pizza on dough "Perfect" from Mila007... It turned out really perfect!

I also cooked pizza twice on this test, but did not write the author. The dough is ideal for pizza. I liked it very much. How many times have I baked pizza, always after cooling, the edges of the pizza dry up, harden, and with this dough the edges remain the same soft. Thank you, Mila007, for a recipe for a wonderful dough.

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

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

I confirm - the pizza is really cool! This is the first pizza in which I wanted to make the dough thicker, so delicious it is. And cooking! No kneading, weighing or washing dishes. I measured the flour with a glass, put in just a drop of yeast, salt and poured water. I stirred everything and forgot for 9-12 hours. According to the recipe, it is 12 hours, but we are now hot, in the afternoon after 9 hours you can already bake.

And I'm making pizza for the first time))) There is no oven, but there is a bread maker and a slow cooker. And since I am an experimenter, I tried to bake pizza in a bread maker (half an hour on Baking) and that's what came of it. I apologize for the photo itself - they just ate it all up so quickly that we managed to win only such a piece



And the curved edges - I cut it off badly, it's not very convenient in a bread maker. But these thick sides are very tender and ate for a sweet soul!
She also made the dough in a bread maker - according to her own recipe from the instruction book. It turned out very elastic, thin, rolled out with a bang! I did this: I removed the stirrer blade, cut out the dough approximately to the size of the bowl (I simply stamped it on the dough with it), put it on a sheet of foil, generously smeared it with ketchup and mayonnaise (mixed it while spreading it), left everything that was left on the plates cut from the New Year's table - red sweet pepper, finely chopped gherkins, smoked sausage, carbonate, tomatoes, added onion rings - and covered it all with cheese. Then, on the foil, she placed all this in a bowl, piercing it with a pin for the blade so that there was no bulge.
It turned out very juicy and tasty. I'm not a fan of pizza myself, but this one just amazed me. And the faithful (he was just an amateur and ate a lot of different things) said that he hadn’t tasted anything tastier yet))))))))

We want to knead the dough for pizza tomorrow on our Panasechka 2501. Lo and behold, there are already 2 recipes in the instructions - pizza and thin pizza. Tell me, which dough is tastier, possibly more airy, and does thin pizza mean that you need to roll out thinner than just pizza?

Girls, tell me, please:
I will make pizza tomorrow evening, what is the best thing to do
1. Knead the dough in HP (Moulinex 5004) and then in the cold and tomorrow. evenings and how is it right then ...?
2. Put everything in HP in the morning, go to work and let it lie there until the evening after the batch?

I think that option 1 is better, but what do you recommend? Thank you.

[chaki2005]

chaki2005, if you will, of course, the first option is better. Otherwise, the dough will acidify in a day. Put it in the refrigerator after cooking, let it rest there and ferment slowly, just cover with a film or a lid so that it does not dry out.
And I usually transfer the kneaded dough into a pan greased with olive oil (a little!), Lightly "roll" the dough in this oil so that it is covered with a thin layer of oil, then I cover the pan with a lid and into the refrigerator (in a regular chamber, not in the freezer ). In the evening tomorrow you will take it out, let the dough warm up a little at room temperature and you can make pizza.

I don't know what recipe you will bake, but just in case, let me give you a link to Reinhart's recipe for pizza dough, it just ripens overnight in the refrigerator and can be stored there for up to 4 days. Pay attention to it if you like.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79768.0

Anis, thank you so much !!!
I somehow thought so, but I wanted to hear advice from experienced girls. And I will use your link with pleasure.
I baked cupcakes, now I'm going to turn to pizza dough

Thanks again for the answer and advice

Anise, a very interesting recipe. And, I immediately had questions:
I have practically no experience, what does it mean only to knead the dough? This is when she stop after kneading? How much time is it approximately?
Before that, I also baked pizza, and as I understand it, I also had it wet. A very good recipe (Tanyulya did)
Hell in the AG.
Made a mistake. Immediately I put everything in the AG, I realized that first you need to put the dough for 10 minutes in the AG, and then everything else on top and another 5 minutes.
What is your opinion.

[chaki2005]

what does it mean only to knead the dough? This is when she stop after kneading? How much time is it approximately?

chaki2005, you will knead the dough in a bread maker, did I understand correctly? I usually choose the "Yeast Dough" program (1 hour 25 minutes), there is 5 minutes of initial kneading, 5 minutes of rest, 15 minutes of the main batch and 1 hour of proofing. So I interrupt the program right after the main kneading, at the beginning of the proofing, I take out the dough, put it in a greased pan, cover it and put it in the refrigerator. In total, the total preparation time of the dough itself is 25 minutes.

As for the sequence of baking in the Airfryer, I don’t know what to advise, I don’t have it. I only bake in the oven and usually I charge the pizza completely.
And the airfryer probably fries a lot on top? In this case, of course, it is better to lightly bake the dough first, and then the filling on top. In any case, I would also try to do so in your place.
Good luck!

[Anise]

Anise, but it was also interesting for me to read and learn, thanks.

Anis, thank you so much !!!!
I did everything right!
I'll come home from work, take the dough out of the withers and leave it for an hour to warm it up. In the AG on the lower rack I bake the dough on the Pizza program, and then for 5 minutes. until the end I will put all the products and bake. I will report back later.

I still have such a question, what is the best way to knead dough for dumplings and noodles in our HP? Thank you!

[chaki2005]

chaki2005, I knead the dough for dumplings and dumplings on the same program "Yeast dough". And I also forcibly turn off the program after the main batch at the beginning of the proofing.
After kneading, I transfer the dough into a container, cover and let it stand for 20-30 minutes at room temperature. The dough will "relax" and roll out well. And while the dough is resting, you can prepare the filling. Usually it is.
If I don't plan to sculpt right away, I put the dough in the refrigerator, it will lie there for a while (I don't store it for more than a day, I use it during this time, as a rule).
chaki2005, delicious pastries!

Mona1, I am sincerely glad, thank you!

Anise, I give a small report: I did everything, the dough is first raw on the pizza-15min mode, and then for another 5min. with sausage, tomato, pepper, olives and grated cheese. Everyone was satisfied. Thanks again!
Photo, unfortunately, no. All after work, hungry and did not have time to take a picture in the confusion. : drinks: I'll fix it next. time.

[Tanya (chaki2005)]

Tanya (chaki2005)
it's very good that everything worked out! Good luck!

[Anise]

Anise

Good day!
Tell me please! Maybe someone had this?
I have HP BorkX500, I made pizza dough for the first time, I got some small balls,
shorter than the test did not work, I threw everything out
The recipe is as follows:
water 150
salt 1/2 tsp
olive oil 2 tbsp l.
flour 3 measures. Art. (200gr.)
dry yeast 1 m. measures. l.

Good afternoon, I want to make a pizza with a seafood cocktail for dinner today (shrimp, squid, scallops, etc.), what do you think is worth boiling them or just defrosted for pizza and baked?

Good afternoon, I want to make a pizza with a seafood cocktail for dinner today (shrimp, squid, scallops, etc.), what do you think is worth boiling them or just defrosted for pizza and baked?

I would not boil it, but simply doused it with boiling water. Because if you first boil it, and then bake it again, the sea reptiles can become rubber

Thank you, so I think so, thanks for the quick reply

what do you think is worth boiling them or just defrosted on pizza and baked?

You can pour frozen water, boil for just a minute and cool. And there it is already possible for pizza, bake)