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New to Mercadona!!

Pizza flour.

We love pizzas but I would normally just buy the bases (they are mega cheap) and then put the frito and toppings on.

Is it worth me buying this flour and making my own bases?

Ta

Pizza flour! Is it a marketing ploy?

I use a half-and-half mix of plain flour and strong white flour and get perfect results every time.

450 gm of mixed flour
tsp of salt
tsp of sugar
7gm sachet of yeast
good glug of oil
and 250(ish) ml of water

I use the dough hooks on slow on a hand mixer for about 7 mins and leave the result to rise till doubled. When it is knocked back it is cut into four equal parts to make 11" - 28cm bases. I put three of the dough balls in separate bags and into the freezer to keep for when a pizza is wanted. As the dough defrosts it goes through a second proving. Oh yes, I always have tubs of sauce mix in the freezer as well.

I'll reserve judgement until I try it..I'm going to buy some tomorrow.

It's just under a euro for a kilo..if it's cruddy I won't lose any sleep over a euro.

allyluvselvis wrote:It's just under a euro for a kilo..if it's cruddy I won't lose any sleep over a euro.

Well yes, you have a point. Good luck with it and let us know how it goes pls.

Homemade bases are nicer, at least here bought ones tend to be a bit too hard and cardboardy.
I wonder just what it is too, I always use just strong white (bread) flour.

Will buy and report.

I'm sure my men will be eager taster testers.

I have to say the bases we get from Mercadona are superb which probably led to never really thinking to make my own.

Diflower wrote:Homemade bases are nicer, at least here bought ones tend to be a bit too hard and cardboardy.
I wonder just what it is too, I always use just strong white (bread) flour.

Cardboard. Good description Di,

I like thin and crispy, so when my frozen balls are defrosted (stop laughing in the cheap seats) I roll them out straight away and make the pizza. Daughter likes them a bit deep pan, so once they are rolled out they are left to rise for 15 mins or so. Whichever way they are done they are miles better than the bought ones..... and just as easy.

We have them as thin as humanly possible, but still often leave them once rolled/pushed out. You can then usually push them out even more, once the dough's relaxed.
And then we leave them to rise sometimes, once they're that thin they don't change into anything like a deep pan, but do get a little bit more texture. It's not a hard and fast thing though, it often depends on time available.

Oh and sprinkle semolina underneath We tend to oil the baking tray, sprinkle semolina, then push/roll the dough straight onto the tray. In theory it's better to preheat the tray but because we do them so thin it's really hard to transfer them.

Di..I made the pizza dough with the pizza flour from Mercadona and it turned out fab!

Really thin,crispy and nom nommy nom.

As I'd never made an actual base before I'll keep using this flour if this is the result.

We had caramelized red onions, chirozo, chillies, tomatoes and cheese on top.

I made a rocket salad and potato wedges and we dined in the garden.

Oh what a lovely lunch we had.

I'm so pleased Ally, if it had gone wrong in any way it would have put you off
We're not having our usual Saturday pizza (even though it's Dr Who and kind of The Law) as I cooked a very chilli chicken on Thursday, so we're having the second half with wedges and salad