PIzza Part 2

[khiemtran]

And the results are in...


So, after ten minutes, I had a look in through the oven door...


Uh oh. That's not what I'd hoped would happen. No danger of a repeat of the biscuit debacle this time. However, my cooking debacles take many forms.


Looks the part. However, dough still uncooked in the middle. I think I've achieved damper.


Back in the oven. Another ten minutes and the toppings are starting to go black. This time the inside is "mostly" cooked.


And at least it was edible. Looks like I've got some work to do to get the thickness right. I think it's safe to say I used too much yeast (HL also mentioned that it tasted like vegemite). If I had only made the crust thinner, it might actually have worked. Some recipes mention punching down the dough before spreading, which I didn't do the second time (c.f. 2011 biscuit debacle).

Next time then... (Oh, is that some wine leftover?)

Comments

[julesjones]

Home made pizza is indeed good, although I use a bread machine as I'm no longer physically capable of kneading dough for ten minutes. The bread machine recipe uses a little less yeast than it would for a loaf, so yes, cut back on the yeast. And I've found that I need to roll the dough out very thinly with a rolling pin to discourage any attempts to turn into damper.

[khiemtran.livejournal.com]

Thanks! I did use a pin the first time, but then the pizza base didn't rise at all. I guess I've still got some zeroing in to do.

This is what I'm aiming for, somewhere roughly halfway between my last two efforts:
(http://www.flickr.com/photos/28298008@N07/5641395403/)

[green-knight.livejournal.com]

Based on the first photo I would guess you need to halve the amount of dough. Based on the last, however, it seems to have been just the right amount...