Hann's IF Diary - 7 months and counting :)
- Thread starter hannata
- Start date
Greeneyes11
Gold Member
What do you use for the base of your pizza and for the tomato sauce on the base.
hannata
I can haz cake?
-6 tbsp flour
-1 tbsp oil (optional - but without it the base is drier. You could also substitute the oil for a tbsp butter, but I think oil works better.)
-1 sachet of dry yeast
-tsp of salt (optional, I never use it)
1 Mix together, combine with water (gradually add the water) until a dough like consistency is formed. I use boiled (but not boiling) water as it activates the yeast. Cold water is fine though.
2 Batter the dough, fold over a couple of times, batter some more (helps activate the yeast as well). Leave in the bowl again for an hour, maybe 2... should have expanded by then.
Apparently you can leave it overnight (like if you want to prepare in advance, wrap in cling film and leave in fridge)
3 Roll out dough using lots of flour to dust. Preheat the oven at 120 degrees.
4 Lay out dough on a cooking tray, either spray tray with frylite or dust with flour (i use frylite on metal trays and flour on stoneware) Part cook the dough, should be dry on the surface, but not at all coloured. Doesn't really take very long, maybe 10 minutes. Take it out and up the temp to 180/200.
5 Flip over the dough so the "wet" side is up (it should be easy to lift off if you use frylite or flour to stop it sticking)
6 Bung* on the ingredients onto the wet side and throw it in the oven til its cooked to your taste.
*technical term
I usually use big standard cheap as chips tomato purée, but I've heard passata is good. Mixed herbs is a nice addage to the sauce, or chili, whatever takes your fancy. Great thing about pizza is that its so customisable, and you can use whatever.
note: The measurements are pretty flexible. You can use a half sachet of yeast if you don't like it too yeasty, and you can have more or less flour. The only thing that's important is that you have some yeast, and that the ratio of water to flour is correct. (which you get right by gradually adding water)
and I *always* put it on the bottom of the oven as I find the top is too hot, & it burns more and cooks less.
its cut in half because I couldn't get the ruddy thing off the tray when it was part cooked XD
-1 tbsp oil (optional - but without it the base is drier. You could also substitute the oil for a tbsp butter, but I think oil works better.)
-1 sachet of dry yeast
-tsp of salt (optional, I never use it)
1 Mix together, combine with water (gradually add the water) until a dough like consistency is formed. I use boiled (but not boiling) water as it activates the yeast. Cold water is fine though.
2 Batter the dough, fold over a couple of times, batter some more (helps activate the yeast as well). Leave in the bowl again for an hour, maybe 2... should have expanded by then.
Apparently you can leave it overnight (like if you want to prepare in advance, wrap in cling film and leave in fridge)
3 Roll out dough using lots of flour to dust. Preheat the oven at 120 degrees.
4 Lay out dough on a cooking tray, either spray tray with frylite or dust with flour (i use frylite on metal trays and flour on stoneware) Part cook the dough, should be dry on the surface, but not at all coloured. Doesn't really take very long, maybe 10 minutes. Take it out and up the temp to 180/200.
5 Flip over the dough so the "wet" side is up (it should be easy to lift off if you use frylite or flour to stop it sticking)
6 Bung* on the ingredients onto the wet side and throw it in the oven til its cooked to your taste.
*technical term
I usually use big standard cheap as chips tomato purée, but I've heard passata is good. Mixed herbs is a nice addage to the sauce, or chili, whatever takes your fancy. Great thing about pizza is that its so customisable, and you can use whatever.
note: The measurements are pretty flexible. You can use a half sachet of yeast if you don't like it too yeasty, and you can have more or less flour. The only thing that's important is that you have some yeast, and that the ratio of water to flour is correct. (which you get right by gradually adding water)
and I *always* put it on the bottom of the oven as I find the top is too hot, & it burns more and cooks less.
its cut in half because I couldn't get the ruddy thing off the tray when it was part cooked XD
Paulinegin
Gold Member
Wow Hann, how good does that look!
P x
P x
Greeneyes11
Gold Member
Thanks for that Han. Was thinking of letting the kids make their own pizzas for dinner one night. We used to buy baguettes and cut them in half and use as pizza base but I think the dough will be much nicer.
hannata
I can haz cake?
Sat 260.1
sun 256.6 (-3.5 post uuu)
mon 257.6 (+1 post uud) -2.5
Tue 261.5 (+3.9 post ddu) +1.4
Wed 257.6 (-3.9 post uud) -2.5
thu 256.6 (-1 post ddu) -3.5
fri 260.4 (+3.8 post uud) +0.3
Sat 254.9 (-5.5 post ddu)
Overall loss of 5.2lbs
You little beauty!!!!!!!
Sent from my iPad using MiniMins
sun 256.6 (-3.5 post uuu)
mon 257.6 (+1 post uud) -2.5
Tue 261.5 (+3.9 post ddu) +1.4
Wed 257.6 (-3.9 post uud) -2.5
thu 256.6 (-1 post ddu) -3.5
fri 260.4 (+3.8 post uud) +0.3
Sat 254.9 (-5.5 post ddu)
Overall loss of 5.2lbs
You little beauty!!!!!!!
Sent from my iPad using MiniMins
fizzyfluff
Gold Member
Flip me well done!!!!
16 lost : 51 to goal
16 lost : 51 to goal
MissMuffinTop
Member
Good Morning Hannah!!
Well done on your loss this week, you've done so well. I have been interested in your diary due to your auto immune conditions, I also suffer and have done since I was 7, so it is so nice to read of somebody else with 'problems' who copes very well. Keep up the fantastic work, your a true inspiration!!
Sending shrinking vibes your way!!
X
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Well done on your loss this week, you've done so well. I have been interested in your diary due to your auto immune conditions, I also suffer and have done since I was 7, so it is so nice to read of somebody else with 'problems' who copes very well. Keep up the fantastic work, your a true inspiration!!
Sending shrinking vibes your way!!
X
Sent from my iPhone using MiniMins
hannata
I can haz cake?
MissMuffinTop said:
Aw wow nice to know there's more of us out there! I'm pretty lucky in that I only really *suffer* with raynauds. Limits what I can do with my hands when I'm having a bad spell. Psoriasis was extremely bad but it's in remission with the drugs I'm on. The rest is pretty manageable with a bit of care
Sending positive vibes your way too and take care of urself my dear xxxx
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You really did 'hit a new low', Hann! Fanbloomintastic! Well done!
hannata
I can haz cake?
I think the girlies must have sent me good luck with their dirty chat
I'm not feeling fab today, having a pretty heavy totm, after a very long totm, so I think I'm low on blood supplies...feeling very dizzy and sick, as well as being pretty pale..
I've barely eaten anything today, a pot noodle, some nutty seed bites, and some oven chips
Sent from my iPad using MiniMins
I'm not feeling fab today, having a pretty heavy totm, after a very long totm, so I think I'm low on blood supplies...feeling very dizzy and sick, as well as being pretty pale..
I've barely eaten anything today, a pot noodle, some nutty seed bites, and some oven chips
Sent from my iPad using MiniMins
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