learning to make great pizza!

Ever since a trip to Italy last year I’ve been trying to find the ‘perfect’ receipe for pizza dough. After much experimentation and comparing results with my friend Jay (http://www.thechilliking.com/) I’ve stumbled upon something I think works:

  • 80g tipo 00 italian flour
  • 20g strong bread flour
  • 20g semolina flour
  • 7g yeast
  • 3 fluid ounces of water
  • pinch of salt
  • brown sugar

I only added the strong bread flour after running out of tipo. After kneading the dough and leaving it for an hour I was really pleased with the results. A quick compare with Jay over email confirmed a few things and we’ve agreed to continue to share notes.

Whilst the latest pizza was in the oven it made me think about my own continual professional development. I’m learning at my own pace, experimenting, using a mixture of research techniques (video, internet, books, tv) and I’ve actually created my own informal learning plan.

I’ll tweak the dough here and there, but my next task is to get the dough into some kind of round shape as opposed to square/rectangle. I’ll go through the same process: research, reviews, testing and measurement. Social networks and blogs have all helped with the quest for perfect pizza. It really did get me thinking about how social networking sites, informal and formal are of benefit to the learning process. I could even post my receipe on a site and have others test it and get all their feedback, a community of testers – carrying out pizza dough research.

….I thought some more about how this would translate to an e-learning module. The receipe and creation would be suited to linear process but I’d want to include decision and thought points where you could review your work. Getting comments from others who have tried the receipe and have their own thoughts.

In a large company this pizza experiement could lend itself to range of topics from the restaurant/bar group looking for feedback on new dishes or getting staff feedback on how difficult it is to create the dish. In a research area people like Johnny Lee are already doing similar things to great effect.


Tags: , , , ,

learning to make great pizza!

5 Responses

  1. This recipe sounds interesting, I should try this one. thanks!

    bakingforthecure September 17, 2008 at 1:54 pm #
  2. My wife and I also went to Italy in search of the perfect pizza. We found it in Venice on a small side street, a father and son pizza joint where you stood outside to eat your slice.

    Your recipe looks good. Using some somolina flour enhances the flavor. Try refrigerating your dough 2-3 days before using. This slows downs the yeast production and helps develop a more tasty crust. I have other recipes on my web site you might want to check out: http://www.perfecthomemadepizza.com.

    Happy Pizza Making

    Chef Vinny

    unknownchefvinny September 17, 2008 at 8:41 pm #
  3. Thanks for the tip on the refrigeration. I’m going to try that this evening!

    realprojects September 18, 2008 at 7:43 am #
  4. Having started out using this recipe i am now decided that the addition of some semolina flour makes a big difference (why don’t Sainsburys sell the stuff though, especially when a certain Mr. J.Oliver recommends it!).

    Here is another tip i gained from a colleague: after rolling out your bases transfer them onto baking paper before adding your sauce and toppings. This means that when you open the oven to get your pizza stone (you really have to use one if you’re using a conventional oven) out you can quickly plonk your pizza on the stone and back in the oven without losing too much heat from either the oven or the stone while you struggle to apply your toppings after putting the base on the stone.

    Oh and be sure to add some chilli to your sauce!!

    Jay September 22, 2008 at 4:37 pm #
  1. The Perfect Pizza Dough Recipe | By The Chilli King | The Chilli King - April 30, 2009

    […] made some cracking pizzas at the weekend. Following on from my pizza consultations last year with Scott at RealProjects I believe I have now perfected my pizza dough recipe. Below is the latest cut of the […]