Perfecting my pizza base

Johnnnybravo

So I made my first attempt at making my own pizza at the weekend, even made my own sauce, go team

The base though it tasted very doughy, floury or something.

Im wondering if perhaps I used the wrong flour?? I used 1 and a half cups of plain white flour, 2 sachets of yeast(7g) and a hald cup of warm water and a pinch of salt, where did I go wrong?? It was nice but not fantastic.

any input much appreciated

olaola

You'd need to use 'strong' flour - it has more gluten in it, so the end result is less biscuity.

Johnnnybravo

olaola wrote: »

You'd need to use 'strong' flour - it has more gluten in it, so the end result is less biscuity.

Ok I`ll try that next time It was a spur of the minute thing so just chanced the plain flour.:) Thank you!

Alun

+1 on the flour. Plus, that seems an awful lot of yeast for that amount of flour. The recipe I use in my breadmaker (makes a 10" base) is ...

1/2 tsp yeast (i.e. a small fraction of one sachet!)
300g strong white flour
1/2 tbsp sugar
15g butter
1 tsp salt
210ml water

Maybe the proportions are different due it being done in the breadmaker, I don't know, but 2 sachets still sounds like a lot to me.

olaola

It does seem like a lot of yeast alright! I'd usually use one (7g) sachet to 500g flour.

Johnnnybravo

It probably was way too much, I was being very experimental

I`ll defo cut back the yeast the next time.

SoundWave

i also find that if you use a pizza stone it defo helps to cook a lot quicker so there is less time for the sauce to soak into the dough..... also spraying a small bit of olive oil on the base before the sauce goes on can help too.