Backyard Aquaponics
A place to discuss aquaponics

Need some help with making home made pizza dough.... Or just pizza dough in general...

Is it suppose to be like cookie dough or dryer and thicker?

This pizza dough I have so far is so thick I can't use the mixer otherwise I'm worried it will brake or burn out I have to mix it and all that by hand.. Its all together in a ball of dough but I'm not sure if its too dry.. Ie too much flour need more water....

Anybody? Helps!

Should be like bread dough, mixer should have no problems with it if it has a dough hook attachment and it;s the right consistency..

Jamie does it here in a food processor.

If you're using a hand mixer, don't. Knead the dough by hand. It should come together and loose it's stickiness.

Made my first ever batch the other weekend. Just hand mixed in a bowl for about a min then kneaded on the lightly dusted bench for 5 then in a tub on the window sill for an hour, then punched, kneaded, and broken into pizza batches, rolled and pre-cooked.


Family were very happy with result.

Ya I was using a hand mixed not a mixing machine.. So ya I did it by hand for about 10minutes because I wasn't sure if I needed to do it more or less...

Its tripled in size now that I've been letting it sit and its nice fluff and soft so I think its going great so far!

Was worried the whole time but its work it out nicely now..

But my next question is. Do I flatten the dough and bake it then take it out and put toppings on it then bake again or bake it all at once(raw dough with topping)?

Leave it in the fridge for 3 days, it tastes far better, and you get those nice big air bubbles in that char a little. Mmm

I cook on raw dough.

Careful when you flatten, don't use a rolling pin, you want to gently stretch it in your hands turning as you go

Oh so no rolling pin?
So I guess I'll cancel my plans on buying one then haha

Air bubbles in the char? What?

Air bubble in the dough that puff up and char, as in get a little burnt when cooked.

As much as I'd recommend getting used to pulling the pizza bases by hand, it's not the end of the world if you use a rolling pin. Just roll them out flat and let them sit for a bit and they'll lighten up nicely.

Sorry, sometimes sentences sound better in your head!

Picture speaks a thousand words:


As seen HERE

For a first timer I think I did great! Haha

Made a million mini pizza's! Food for a week! Haha

And this was for dessert! A little piece of brownie.

Looks good. Crust is definitely better after sitting for at least a day or two as Werdna mentioned. You get teh bubbles but you also get more depth of flavor. I like to put mine in the fridge after letting it rise initially, it makes the dough easier to work with when you stretch the crust. Here's a good recipe to start with for your crust (You can add whole wheat flour, I have done about 50:50 and it works), I've found that having my bread machine do the initial knead of the dough makes it easy - http://www.bakespace.com/recipes/detail/Basic-Pizza-Dough/14125/#.VGwTMmf_0aM

Beth Hensperger (where the dough recipe came from) also has a very good basic sauce recipe as well that's quick to prepare and super simple -

Both recipes are in this book which is very good and is worth getting if you have a bread machine - http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread-/dp/155832156X/ref=sr_1_2?s=books&ie=UTF8&qid=1416369413&sr=1-2&keywords=hensperger. The book is geared toward 1.5 to 2.0 Lb loaf machines. I don't know if there is a metric version or if she's added anything for 1 lb machines.

Lots of sauce, Lots of cheese. Try one with homemade Basil pesto for the sauce, yum

Too bad I'm not closer, I'd help you test them out