figbat
Slippery scientist
- Location
- South Oxfordshire, UK
I use a level teaspoon measure of dried yeast.
Tip: disposable shower caps make excellent covers for proving in a bowl or tin. I always take any from hotel rooms I stay in.
Did it a bit more by eye the second time, better result for sure. Haven't got a gram scale here though, so essentially guestimating yeast, never a good idea. Back at home, there's more precision to be had, but a flakier oven...
Bases made from your own dough are much nicer than the ones you get from the shop. Partially cooking them sounds like a good idea.Is it worth making my own pizza bases (and other questions).
I have breadmaker and tbh only use it for bread (mainly wholemeal) and it makes a nice loaf.
Thinking now of trying pizzas. But as I can but a basic pizza for £1.00 and add my own ingredients I need convincing that it worth the effort.
Also.......do I part bake the bases, let them cool and freeze (as when I normally buy them).....then add toppings and heat in oven as and when required.
Any other thoughts welcome.
Thanks.
Try it and find out. You can always go back to buying the pre-baked bases.Is it worth making my own pizza bases (and other questions).
I have breadmaker and tbh only use it for bread (mainly wholemeal) and it makes a nice loaf.
Thinking now of trying pizzas. But as I can but a basic pizza for £1.00 and add my own ingredients I need convincing that it worth the effort.
Also.......do I part bake the bases, let them cool and freeze (as when I normally buy them).....then add toppings and heat in oven as and when required.
Any other thoughts welcome.
Thanks.
I have to say I am saving my flour stocks for if/when we can't get baked goods. Ordinarily I'd like to make some buns or loaves or pies just because it's nice to have a go and see how they turn out, but now I am treating the flour like a lifeline and will only use it when it is needed, rather than wanted.