Forum Newbie Question - Pizza Dough
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EDCBK recipe has cool water which means it will take longer to rise - you can alter it to warm water and it will rise faster.
You can also try it with cold liquid and put it in the fridge to rise very slowly overnight. I know many Itallians do this and use 50:50 milk water. Just let the dough come to room temperature before shaping and cooking.
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hi i use my old recipe for pizza dough. 640grams flour(i use bakers flour) 400 mls luke warm water 4 teaspoons instant yeast 2teaspoons sugar 2teaspoons salt 8 teaspoons olive oil Add all ingredients to mixer and mix on speed 6 till it comes together (ten sec enough) Then use kneading setting for 2 minutes. Tip into bowl that has been oiled slightly and cover with glad wrap.Leave for 30 minutes then you can either roll on floured surface to shape or form with hands to shape of pizza tray. I always lightly oil tray. Hope this helps. Keep the yeast in the fridge will stay fresh longer if u slightly undercook the pizza you can freeze them and heat in microwave. The dough will stay soft.
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I just got my thermie and couldn't wait to try the pizza dough. I followed the EDC recipe to the letter but my dough didn't seem to really rise, and definitely didn't double in size. I even left it a bit longer than 30 minutes! Also the pizza base was quite doughy when cooked - wasn't sure if that was how it was supposed to be or thin and crispy? Would appreciate any tips or tricks for the experienced Thermomix wizards! Thanks 