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  1. #1
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    Default Pizza Dough??

    Whats your pizzas dough recipe that never fails?

    I just made some dough and it was fine untill I started kneading it then it got way to sticky for me to continue i kept flouring the board and my hands but still too sticky. What am I doing wrong?

  2. #2
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    Default Pizza Dough??

    Ours is ( makes 6)

    500ml warm water
    25g yeast
    820g pizza flour
    1 tea spoon salt

    Mix yeast with water and stand for 5 mins
    Add flour and knead for 10 minutes ( I use kitchen aid )
    Cover with damp cloth in oiled bowl, rest until puffed up ( about 45 mins) punch down, divide into 6 equal balls and leave at room temp to rise again for about an hour
    I dust semolina on bench then roll dough

  3. #3
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    350 g plain flour
    7 g yeast
    1 tsp sugar
    1 tsp salt
    1 cup warm water
    2 tbsp olive oil

    Put the yeast, 1 tpsb of flour, sugar and 3 tbsp of warm water in a bowl, mix well. Leave for a few minutes in a warm spot until the mixture is bubbling. Add the remaining flour, salt, water and olive oil and knead to form dough. Cover the dough in a light coat of olive oil in a bowl, covered with a warm, damp teatowel in a warm spot until it rises.

    Makes 3 pizzas

  4. #4
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    I did use sr/flour instead of plain would this make it sticky?

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    Default Re: Pizza Dough??

    Yes...the raising agent in the sr flour would do that. Use plain flour or strong flour. I use 1 part semolina to 4 parts strong flour which gives the dough a nice texture.

  6. #6
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    Default Re: Pizza Dough??

    Does anyone know off you can just substitute white flour for wholemeal?

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    Default Re: Pizza Dough??

    I switch white for wholemeal in everything (ds1 having asd) and have found no difference in any of my cooking besides things feeling a little heavier once eaten

    sent from my happy place while I steal 5min for myself

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    Default Re: Pizza Dough??

    Spelt is good too. Much lighter on the tummy...easier to digest. Just a lot more expensive than regular flour.


 

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