In reply to A newbie all over again! by Annec
breadmaker
Submitted by Anonymous (not verified) on Fri, 04/21/2006 - 15:49In reply to A newbie all over again! by Annec
We now have a Panasonic breadmaker which does pizza dough in 45 mins.This is one essential item I will be buying for our kitchen in Italy.You can use any breadflour and you get great pizzas.before mine were too heavy.
Another thing is The Panetone.Dont use the recipie in the Panasonic cook book...I use one with 3 eggs and butter and then leave it for at least an hour to rise before baking.
Becky[FONT="Book Antiqua"][SIZE="3"][/SIZE][/FONT]
[QUOTE=iain]Anyone have a good recipe for pizza dough
we have tried using bread flour, but it doesn't quite taste like it does in italy.
anyone have any advice[/QUOTE]
If you use the English 'Doves Farm' flour you would get a better quality pizza. Alternatively, use the hard durum wheat flour - brand name is 'Semola' that is sold in Italian speciality stores for making pasta. Not sure how often you rise pizza dough - here we always do it twice, but I gather the norm is to let it rise once then use it.
If crispiness is an issue, invest in a pizza stone - this is a stone or terracotta round that you place in your normal gas or electric oven and can be used to bake pizzas as well as a selection of breads.