This is my favourite ‘yeast’ pizza base recipe.

It makes four pizza bases.

I have an easy pizza base recipe using self raising flour and beer.  It is perfect when you need to whip up a fast meal or quick smoko.  But if you have time I strongly suggest you give this recipe a go.

Yeast is used in pizza bases because it plays a crucial role in leavening the dough, which gives the pizza crust its characteristic texture, flavor, and rise

In this recipe you will see that I have given three methods for preparing your dough.

Bread Maker

Using your bread maker is the fastest way to prepare the dough.  Simply place in all the ingredients, press the correct setting and walk away.

I have the ‘Sunbeam Bakehouse‘ bread maker and find it to be very reliable and consistent in its breads and doughs.

Cake Mixer

The cake mixer is another reliable way to make your pizza dough.

Begin by placing all of your ingredients in the mixer bowl and insert your dough hook attachment.  Yours may look similar to these.

 

 

Kneading bread dough in a stand mixer (often referred to as a cake mixer) is a convenient way to develop gluten without the physical effort of hand kneading.

• Attach the dough hook and place all the ingredients into the bowl.
• Begin mixing on a low speed to combine the ingredients. This helps prevent flour from flying out of the bowl and allows the ingredients to mix evenly.
• Once the dough starts coming together, increase the mixer speed to medium or medium-low (usually speed 2 or 3 on most mixers).
• Let the mixer knead the dough for about 5-8 minutes. The time can vary depending on the recipe and the type of dough, but the dough should become smooth, elastic, and pull away from the sides of the bowl.
• Be careful not to overknead, as this can make the dough tough and difficult to work with. Overkneaded dough may also tear easily when stretched.
• The dough should be soft, smooth, and slightly tacky to the touch, but not sticky.
• To check if the dough is properly kneaded, perform the “windowpane test” by stretching a small piece of dough between your fingers. If it stretches thin without tearing and becomes translucent, the dough is ready.
• Once kneaded, remove the dough from the bowl, shape it into a ball, and place it in a lightly oiled bowl to rise as directed in your recipe.

Tips:

• Stand mixers can heat up during prolonged use, especially with stiff doughs. If your mixer seems to be struggling, stop the machine, give it a rest, and then continue.
• Occasionally, you may need to stop the mixer and scrape down the sides of the bowl to ensure all the flour is incorporated evenly.

Making the Dough by Hand

Kneading dough is a crucial step in bread-making that develops gluten, giving the dough structure and elasticity.

• Lightly flour a clean, flat surface like a countertop.
• Also, flour your hands to prevent the dough from sticking.
• Place the dough on the floured surface.
• Using the heel of your hand, push the dough down and away from you.
• Fold the dough in half toward you.
• Give the dough a quarter turn.
• Repeat the push, fold, and turn process.
• Continue kneading in this rhythmic motion.
• Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl.
• Cover it with a damp cloth or plastic wrap and let it rise as directed in your recipe.
• Kneading by hand requires some practice, but it’s a rewarding skill that lets you connect with the dough.

Tips:

• If the dough is too sticky, sprinkle a little more flour on the surface and your hands.
• If the dough feels too dry, wet your hands slightly and continue kneading.
• The dough is ready when it’s smooth, elastic, and slightly tacky to the touch.
• This usually takes about 8-10 minutes of continuous kneading.
• You can also perform the “windowpane test” by stretching a small piece of dough; if it stretches thin without tearing, it’s ready.
• Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl.
• Cover it with a damp cloth or plastic wrap and let it rise as directed in your recipe.

What does ‘double in size’ mean when making bread?

“Double in size” is a term used in bread-making to describe how much the dough should expand during the fermentation or rising process. When a recipe instructs you to let the dough rise until it has “doubled in size,” it means that the dough should expand to approximately twice its original volume.

How to Tell if Dough Has Doubled in Size:

1. Visual Check:
   • When you first set the dough to rise, take note of its size. After the rising period, the dough should look noticeably larger—about twice as big as when you started.
2. Container Marking:
   • Some bakers use a transparent container and mark the initial height of the dough with tape or a marker. This makes it easier to see when it has doubled in height.
3. Poke Test:
   • Gently press two fingers into the dough up to the second knuckle. If the indentations remain and the dough doesn’t spring back quickly, it has likely doubled in size and is ready for the next step.

This process is important because it shows that the yeast has properly fermented, producing the gas that causes the dough to rise. If the dough hasn’t doubled, it may need more time to ferment.