Dough for pizza makers (technology, advice, recommendations)

[This theme was created to help you with advice on kneading and baking all kinds of dough in pizza makers]

This theme was created to help you with advice on kneading and baking all kinds of dough in pizza makers

[Yeast dough for flat cakes]

Yeast dough for flat cakes


Flatbread "almost Uzbek" (Omela)

mulienne close-ups of the most tender crumb.
which is all full of holes:

Soft as puuuh:


The crust is too small:


I baked them in a hot Princess for 15 minutes, on baking paper with silicone impregnation, which withstands 220C.

I formed the cake like this
the dough is gently kneaded into a flat cake 1-1.5 cm thick, no more. Further, since I do not have chakicha (and I am not going to buy it), with our knuckles, starting from the middle, we beat the dough, accelerating it from the center to the edges in circular movements. The platform should be as wide as the palm of your hand, otherwise the middle may overgrow without using chakicha. After all, how does chakich work - it pierces the dough and slightly pressing it, squeezes air out of the punctured places, simultaneously forming a beautiful pattern. For the punctures I used the so-called "toothpick" from Teskom's garlic press:

But you can also use an ordinary fork or even a hammer for meat (its small part), that is, first pierce the dough with a fork, and then either with a fist or a hammer we push the dough. Without a lot of air in this place, the dough simply has no chance to rise again and it remains a flat "clearing". It is better to do this procedure twice: when forming the cake and again immediately before planting in the oven. Then it will definitely not pout.
It is better not to plant a cake in a cold oven, it needs an instant high-temperature environment. In order not to suffer with shifting the cake from the table, when it can lose its shape, we form the cake on heat-resistant baking paper, cut in diameter slightly larger than the bottom of the Princess. Then we simply drag the entire sheet along with the cake onto the cutting board placed on the side of the table, and from it we also drag the whole thing into the preheated oven. Thus, since the cake remains motionless during all these manipulations, it does not lose its shape.
And yet, if you just spread the cake with water, then after 15 specified minutes, it will be pale, but you should not bake further, forming a hard crust and a hard crumb, but it is better to just spread it with low-fat milk or milk diluted in half with water. Or, so that the cake becomes glossy - a beaten egg, also diluted with water. But in any case, it is not worth baking for more than 15 minutes, and the cake will turn out to be soft and airy, with a thin crust. From the oven, transfer the cake to a towel and cover. After 10-15 minutes it will soften and you can eat with great pleasure!
Yes, I will not even look for any other recipes! Thanks to Nadya and Melka, I found an absolutely perfect dough, in which even salt is exactly as much as the opa who sells lean cakes in the bazaar would add.

My cake failed. Very light, although I smeared it with an egg. But that's okay. She hasn't really risen yet, especially in the middle

Vinokurova, oh, it also depends on the portion of the dough - today it took me 15 minutes to reach the top cover and even burned a little! Now I'll take out a cake, I hope it's ready ..

It looks like a bagel, because it is pressed on top and baked. Dough with bran and malt, my husband asked for not white bread, so it looks grayish. Lightweight and fluffy.
Nutr

Beat buiti, right?
I'm not guilty.
Lyuyud, I have the impression that your cake is generally small, all.Are you sure of your yeast? My cake, not only that it turned out to be the whole of the Princess, but also almost over the entire surface rose so much that it was almost completely sealed to the lid. That's why she's so rosy. So, if you and I have the same amount of ingredients, then it's all about your dough. I'll ask you around, can I?
It may be possible to detect the problem ...
First, tell me, did you use a rolling pin when distributing the test on paper? And after the formation of the cake, did you let it come up within the 15 minutes specified in the recipe? And yet, the fact that the cake somewhere rose strongly, but somewhere weakly, suggests that the air in the dough has accumulated everywhere in different ways, which means that initially the dough itself was distributed unevenly - somewhere thicker, somewhere thinner. The easiest way to evenly distribute the dough is to take a ball, transfer it to paper, knead it slightly with your fingers to make a small cake, and then put your palm in the center (fingers look at the edges) and, as the clock hand moves, press the dough, pushing it towards edges and passing with the whole palm in a circle. Just roll the paper so as not to run around the cake. Thus, these same clicks in a circle will distribute the dough absolutely evenly. You just need to remember that the more gently you handle the dough, the less chance you have to squeeze a lot of air out of it. But proofing is a must! The dough, as a rule, doubles. You just cover it with a towel so it doesn't get weathery and wait.
Here is some kind of incomprehensible garbage ... on the one hand, the cake did not rise very much, on the other hand, the crumb is the most real that it should be.

Nast, and you, by chance, did not try to make a depression in the middle, like in an Uzbek flatbread? It's just that she behaved in such a way as if these manipulations had been done to her. But she got up just great! And the crumb is awesome!

Bliiin, I'm so uncomfortable ... Why are decent people of no use to me ?!
I thought that it could not fail ...
In vain the girls praised me.

Elena Tim, kaneshna, this groove is like an Uzbek (Kazakh) flatbread. She would have climbed even up, if there was where. ...
And it was difficult to shape it, the dough stubbornly tried to gather back. Maybe try not to press, but to stretch like a ciabatu?

Of course, nowhere. The portion is already large, and then the middle was squeezed out, so it flooded!

And this suggests that the dough was a little more steep. It just dawned on me now that Kazakhstani flour is very similar to our Makfa in terms of density (I remember this from Tashkent times), and it is not "floating", right? If this is true, then more fluid is needed. The recipe contains flour of the 1st grade, but I only have Makfa, and knowing it, I poured not 290, but 300 ml of water. Because, if you knead the yeast dough denser, then it, padlyuko, will behave like a rubber band - you take it there, and it back! Consequently, it will be unpredictable when baking - you never know where it will go.

Elena Tim, about flour is absolutely true! So I measured out 430 grams, but I didn’t put everything in when replacing, 30 grams remained. Absolutely not floating flour.

Try bubbling a little more water next time. The dough should be sticky, and even when the cake is forming, it will stick a little to your hands if you do not dip them in flour. Then it will be more obedient, you can see the difference.

Yes, Len, all the problems that you voiced are present. The cake is big for the whole princess. It formed very well, added 300 g of water and rested for 15 minutes before molding. But after molding, she did not let her rise. I stretched it with my hands, but the thickness was not uniform (I suffer from this). Stretched it out on paper. And also my joint. When I was rewriting the recipe, I made a mistake with the yeast, apparently looked at the salt and wrote 7 g. True, it doesn't smell like yeast. But the main thing, we have already eaten it and ordered to bake it still

Here, the dog rummaged!
I'm doing exactly the opposite.I skip the proofing of the ball before molding (I just don't understand the point in this procedure, the dough just fit in the bowl). I take out the dough from the bowl, form a ball and immediately make a flat cake, and then I definitely let it rise. And then, look what happens: you let the ball rise, and then, when the cake is formed, you squeeze air out of the dough (or rather, not air, of course, but carbon dioxide that yeast gives off, but it doesn't matter ...), and then you don't give it to recruit him again, immediately putting the cake in the oven. And then there is the uneven thickness of the dough - if in thick places the yeast still has a chance to have time to "fudge" before death, but in thin places the dough is too weak, so it does not have time to rise properly. Hence the curved top.
Try a good flatbread proofer and see that everything changes!

But my flatbread didn't turn out Uzbek as much 2 times. I don't even know what the matter is. And the most disgusting thing, when the cake seems to fit well, I put it in the princess and it decreases in size and dries out as if. Nitsche tastes like that, but not fluffy, there are holes, but small ones at all .. Everything else seems to work out fine, even Ossetian pies.

musyanya, Lyud, and you put it in a preheated stove? I understand the question is stupid ... but I just can't find the reason.
And yet, the less yeast, the smaller the holes, and also - it did not fit well at the very beginning. Or the dough is too dense, it also always gives small holes.
The dough should initially be very soft and sticky. Then it rises well and bubbles a lot. Take a look at this blank:

See how big the bubbles are on the dough? But I just crumpled it, and it has not yet had time to come up again. These are the big bubbles that give us the large holes we need in the cakes.

Lyudochka, couldn’t it happen that your cake stopped before landing in the Princess? Or perhaps you opened the Princess before baking was over? And the crumb has a fine porosity if the dough is kneaded for a long time.

Elena Tim, put in a warmed-up princess. The dough was soft, slightly sticky, but there were no such bubbles. I will still try to make it fit harder, maybe such bubbles will appear. The family members ate the results of the culinary experiments anyway and asked for more. And when I made the cake myself, I noticed that when molding, the dough collapsed back, shriveled. I had this on another test before, but I can't figure out what it is. I used to bake only bread maker, pizza and rarely pies, biscuits and Easter cakes. In June I bought a kneader and now I am mastering other types of baking. I also noticed that my dough generally fits for a long time after the second kneading, maybe the flour is weak? Once I put the blanks to stand before baking, and had to leave urgently for 2.5-3 hours (to collect Ivan Chai). I arrived and saw that the dough had increased in volume by 3 times and there were such beautiful bubbles in the finished product, the baking was unusually airy. 2-3 hours I think this is too much. The taste was wonderful, but at the time it was not normal!
Joy, kneaded as in the recipe for time. But 15 minutes before baking, nothing rose. It came more or less so after 40 minutes. When does it stop blurring and falling off? This was not the case. The princess opened in 20 minutes only from the beginning of baking.
We must somehow get to the bottom of the truth!

musyanya, Lyudmil, maybe the yeast is weak, plus flour ...?

musyanya, Lyudmil, maybe the yeast is rather weak there are recipes where there is very little yeast, and the proofing time is almost 8 hours

tomorrow I'll try to buy makfa and other flour. Voronezh yeast, in a pack 500g. In terms of strength, they are like a saf moment, I think.

musyanya,
People, if it rises for a long time, then the yeast is to blame, or, as it often happens with me, there is too much flour. It seems and imperceptibly at first ... and then you wait, wait, until the donkey paska, until it rises.

For me, too, in 15 minutes, the dough never rises well after molding.And anyway, wherever I bake: girl_pardon: Yeast is good, in x. the stove rise well.
Lena, and if there is not enough flour, then fig, what will you form

No, Natus, I'm not saying that the porridge should be straight, but it is really sticky, and, when forming, you always have to dip your hands in flour. But it is light and rises well. Look, remember at least the dough from Anis, there finally finally can be almost porridge in a container, and then what a pastry! You will download!

[Puff yeast dough]

Puff yeast dough

Fui, I finally made it to another of my favorite dough!
Everything turned out just super-dupery both in Princesk and in Travolka:

Pastries with giblets in sour cream and blanched cabbage with eggs in Princess and Travola pizza makers (Elena Tim)

Linen ( Elena Tim,) and your puff pastry must be grated with margarine? You can't interfere with a K-shaped nozzle, right?

Noooooooooooooooooooooooo I'll kick it in!
Damn, rub it for two minutes!

I do not Lena, but my dad prepares such a dough and says that rubbing is a must. He even mixes it with his hands later, as if grinding it so that the dough becomes small lumps. Otherwise, there will be no lamination later.

Fuck it turns out flaky! It will be almost sandy.

But, when baking - it turns out to be layered, Leeyen! Anyway...

The more contact with warm hands, the less flaky and more shorty the dough will turn out. These are general guidelines for making puff pastry. I mixed (in my past life, when I made it) flour with the rest of the ingredients with a long knife.

put margarine in the freezer

And keep the pack through the wrapper so it doesn't melt from your hands.

Yes, Gal, be sure to freeze it. Freeze it straight. He then rubbed easily anyway.

And I with forks folded into each other passed a little over the cut margarine. She left pieces of margarine, did not crush them

Another option is not to touch it with your hands.

Not because of this, but so that the temperature of the dough does not rise. Read old cookery books, it says that even the temperature in the kitchen when making puff pastry should be low. And if it is not possible to comply with these conditions, then you should not take it, it is better to prepare another dough.

And even the rolling pin for rolling out the dough should be cold. Why use granite (marble) rolling pins, which are pre-cooled in the freezer. Or there are still rolling pins hollow inside, where the special is poured. ice water from the freezer

I put it in the refrigerator in advance. And measured flour there too.

[Yeast Pizza Dough Recipes]

Yeast Pizza Dough Recipes


Dough for flatbread, pizza, khachapuri "in 5 minutes a day" (Anise)

For lovers thin dough... The dough is fast. 1 cup flour (250 ml glass), 1/3 cup warm water, 1 tbsp. spoon of vegetable oil, 1 teaspoon with a slide of dry yeast, 0.5 tbsp. spoons of honey. Dissolve honey and yeast in warm water. Sift flour, pour water with honey and yeast, add vegetable oil. Dry garlic can be added if desired. The dough was kneaded in a food processor for 7 minutes. Then for 5 minutes in a warm place. The dough was stretched in the oven. It is very flexible and obedient

I use dough for my pies yeast "pizza" by Jamie Oliver... I always have it in the fridge:
"1 kg of class 00 bread flour or 800 g of 00 class bread flour and 200 g of semolino flour
1 tsp fine sea salt
2 bags of 7 g dry yeast
1 tablespoon sugar
4 tablespoons extra virgin olive oil
650 ml warm water

Sift flour and salt onto a smooth surface. Make a notch in the middle. In a mug, mix warm water, sugar, yeast and olive oil. Leave it on for a few minutes. Pour slowly into the groove in the flour, using a fork to stir in the flour from the edges. Once everything starts mixing, finish mixing with clean, flour-dusted hands.Knead until you learn a smooth, springy dough. Place the ball of dough in a large, floured bowl, sprinkle it lightly with flour and cover with a damp towel and place in a warm place to double. "

I took premium flour and very fine semolina sifted through a sieve. I took live yeast. About 17-20 gr. and kneaded in a Bosch MUM 86 combine.

Pizza dough do according to the recipe:
flour 1kg, 680 ml of water with whey, sugar 2 tbsp. l., salt 3 tsp., vegetable oil 5 tbsp. l., dry yeast 3 tsp. I mix in HP. Divide by 3, roll out, fold 3-4 times and each portion in a plastic bag for 12-24 hours in the refrigerator.

Kefir dough: Mix 500g of flour with 1 tsp. l. salt, 1 tbsp. l. sugar and 1 tsp. l. dry yeast, mix everything, pour in 240 ml. kefir mixed with 120 ml. boiling water and 3 tbsp. l. vegetable oil. Mix everything thoroughly, cover with foil and put in a warm place for 1-1.5 hours.

[Yeastless Pizza Dough Recipes]

Yeastless Pizza Dough Recipes

Yeast-free pizza dough "Flammkuchen from Alsace"

Ingredients
Flour 200 g
Vegetable oil 2 tbsp. l.
Water 125 ml
Salt

Cooking method
Knead the dough from flour, oil, water and salt. The dough should not stick to your hands! Roll out very thinly (I got an oval-shaped cake). Preheat oven to 250^aboutC. Put the dough on a baking sheet, lay out. parchment paper. Be sure to grease the dough after rolling with fat sour cream without cream, mmmm, and so gently ... and if also with cream ... I change the filling at will.

julifera shared with us a recipe for a yeast-free pizza dough (flour 200 g, butter grows 2 tablespoons, water 125 ml, salt) for which many thanks to her! I baked two thin pizzas from it for my daughter (yesterday and today), yes, yes, this amount of dough was enough for me for two pizzas with a diameter of 30 cm! I have flour of 1 grade, olive oil (some very expensive, tasty, green), kneaded on the program for 20 minutes. in HP "Panasonic". The filling is simple: greased olive. butter, sprinkled with Italian herbs "Camis", ketchup, champignons, ham, Yalta salad onions (beautiful purple onions, bought in Crimea, dragged on an airplane)), today they daubed mayonnaise, mozzarella cheese, and some other store (I miss "Altermani"). They baked for 13-14 minutes, placed in a heating oven a couple of minutes after turning on. Forgive me for not being able to do without a photo, but my daughter said that when I did it beautifully myself (she quickly laid it out), then we will post it. And I have a post, she gnawed a biscuit from the edge. it turned out to be crispy, the bottom was beautifully fried. It should be delicious. But, I warn you right away: I have never eaten real Italian pizza.

ADDITIONAL PIZZA FROM Dough FROM JULIFERA!

I made a pizza today from the leftovers of yesterday's dough. Conclusion: you need to cook the dough in the evening, and bake the next day. Oh, what a pizza! This is something! The dough was already flaking after baking. The bottom turned out to be such an incredibly beautiful and tasty crust that even my old men were crazy about it, although it is hard for them to chew and usually they refuse the crust. The quality of today's pizza is orders of magnitude better than yesterday's, although that pizza was excellent.
Now we can say with two hundred percent certainty that our Princess, for all these percentages, justifies its purpose, like pizza ovens!
Baked from the cold today for exactly 25 minutes, (for some reason). Yesterday it was 20 minutes.
Roll out the dough as thin as possible (those who respect thin pizza, of course).
Good luck!

[Curd dough for pies]

Curd dough for pies

Girls, the soul needs cabbage pie.
I want to make on curd dough, here's the recipe for the dough and I'm looking.
Maybe someone has the right one? so that the bun is soft, even if not very thin.

Ol, Will Mikhaska's recipe work?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423294.0

Olga, can this will the recipe work?

Today I have pies with potatoes and minced chicken on curd dough.





I cooked two potatoes, mash with a fork with a piece (50g) of butter, add minced meat with finely chopped onions (gr. 150), salt, spices and mix well.
I put 200g of flour, 50g of margarine, 100g of cottage cheese (5%) in a bowl and rubbed it into crumbs with my hands. I added 3/4 tsp salt, 2 tsp sugar, 1 tsp soda without a slide (quenched with boiling water), 1 egg and 3 tbsp. spoons of sour cream. I kneaded the dough, divided it into 6 pieces and formed flat round pies, 6 pieces. I did not smear with anything, baked for 15 minutes on a Teflon sheet and left it under a closed lid for 10 minutes. FSE. Fast, tasty
You could add some more cheese to the filling, it would be tastier.

The dough turns out sticky, I cut it on flour. She made sweet buns with nuts, they turned out to be lush, delicious, they do not stale for a long time. (The dough was really softer)