Pizza: Difference between revisions

Line 8:

==Ingredients==

:~~325g~~ water at room temperature

:315ml ''(original recipe says 325ml''water at room temperature

:4g Fresh yeast or 2g dry yeast

:500g Strong white bread flour

Line 27:

;;<big>Day 2</big>

;Stretching out your pizza dough

When you are ready to make your pizzas, preheat your oven to 230°C fan/gas mark 9 and dust a dough ball well with semolina. Using your thumbs, press down the dough all round the edge just inside where you imagine the crust to be. Then, with your fingers, push down the dome in the middle to make it flat. Pass the dough from and to hand stretching it out evenly into a circle. You might find it easier to hold the pizza base by the edge just inside the crust, working your way around letting the weight of the dough hanging down do the stretching for you. Or spin it in the air, catching it on your knuckles in between!

When you are ready to make your pizzas, preheat your oven to 230°C fan/gas mark 9. Take a ball of dough and press down to flatten on well-floured surface. Using you finger tips flatten further and then roll out to a thickish disc about ½ to ⅔ of the diameter of final pizza size. Allow to rest for a few minutes (this is usually while the previous pizza cooks or you are eating). Do the final shaping by hand. Bend fingers of both hands to a loose fist and place pizza dough on top of floured knuckles. Move hands apart to stretch dough out thinly - but carefuly as you don't want holes. You could just roll out the dough but I find this easier. Transfer dough to a board or pizza peel which has a dusting of semolina or polenta. Turn back the very outside edge of the dough to form a lip all the way round.

<br>''(Originally - dust a dough ball well with semolina. Using your thumbs, press down the dough all round the edge just inside where you imagine the crust to be. Then, with your fingers, push down the dome in the middle to make it flat. Pass the dough from and to hand stretching it out evenly into a circle. You might find it easier to hold the pizza base by the edge just inside the crust, working your way around letting the weight of the dough hanging down do the stretching for you. Or spin it in the air, catching it on your knuckles in between!)''

;Topping your pizza

That's up to you

@@ Line 8: / Line 8: @@
 ==Ingredients==
-:325g water at room temperature
+:315ml ''(original recipe says 325ml''water at room temperature
 :4g Fresh yeast or 2g dry yeast
 :500g Strong white bread flour
@@ Line 27: / Line 27: @@
 ;;<big>Day 2</big>
 ;Stretching out your pizza dough
-When you are ready to make your pizzas, preheat your oven to 230°C fan/gas mark 9 and dust a dough ball well with semolina. Using your thumbs, press down the dough all round the edge just inside where you imagine the crust to be. Then, with your fingers, push down the dome in the middle to make it flat. Pass the dough from and to hand stretching it out evenly into a circle. You might find it easier to hold the pizza base by the edge just inside the crust, working your way around letting the weight of the dough hanging down do the stretching for you. Or spin it in the air, catching it on your knuckles in between!
+When you are ready to make your pizzas, preheat your oven to 230°C fan/gas mark 9.  Take a ball of dough and press down to flatten on well-floured surface.  Using you finger tips flatten further and then roll out to a thickish disc about ½ to ⅔ of the diameter of final pizza size. Allow to rest for a few minutes (this is usually while the previous pizza cooks or you are eating).  Do the final shaping by hand. Bend fingers of both hands to a loose fist and place pizza dough on top of floured knuckles.  Move hands apart to stretch dough out thinly - but carefuly as you don't want holes.  You could just roll out the dough but I find this easier.  Transfer dough to a board or pizza peel which has a dusting of semolina or polenta.  Turn back the very outside edge of the dough to form a lip all the way round.
+<br>''(Originally - dust a dough ball well with semolina. Using your thumbs, press down the dough all round the edge just inside where you imagine the crust to be. Then, with your fingers, push down the dome in the middle to make it flat. Pass the dough from and to hand stretching it out evenly into a circle. You might find it easier to hold the pizza base by the edge just inside the crust, working your way around letting the weight of the dough hanging down do the stretching for you. Or spin it in the air, catching it on your knuckles in between!)''
 ;Topping your pizza
 That's up to you