Pizza Base Recipe

Pizza Base
Chef: Ann Meyer

720 Afternoon's regular cook (Wednesdays 2.45pm)

Degree of difficulty: Medium

Cooking Time: 10 minutes

You need:
450g of bread flour
1 teaspoon of instant yeast (yeast that does not need to be dissolved in water)
1 tablespoon of Lake Crystal salt
770ml of water
6 tablespoons of extra virgin olive oil
75g of semolina

Method:
In a large bowl mix flours, yeast and salt; pour in the water, stir well with a wooden spoon till dough is soft and messy.

Put the dough into a mixer with a dough hook and mix on slow speed for 1 minute then high for 4minutes always scrapping down the dough.

Take out a piece of dough and stretch this, if it does not break then it is ready.

Place in a well oiled bowl, cover with a cloth and leave to rise, till the dough doubles in size, in this weather it will take about 1 hour.

Punch down the dough and knead for 5 minutes. Return to the bowl and leave to rise again about 30minutes.

It is up to you how many pizzas you make from this amount of dough.
2 large ones or very small ones the technique is the same.

Roll out the dough or push out with your hands till you reach the thickness you prefer.

Meld into a pizza shape, brush with tomato passata cover with sliced tomatoes, thin slices of fresh mozzarella or bocconcini, tear a handful of basil leaves and toss on top, drizzle extra virgin olive oil and sprinkle over a little salt.

Bake in the oven for about 10minutes, but keep an eye on it till you are confident about the time and the temperature of your oven.

Please Note: The oven temperature for a pizza is the maximum temperature that your oven can give; preheat for at least an hour before you put the pizza in.

The flour needs to be the strongest plain bread flour for this base. This flour allows the base to cook to a crisp like texture, not soft and doughy like take out pizza in WA.

Leftover Potential: To reheat, preheat the oven like above, cover the pizza in thick foil, bake for 5mins then remove the foil and cook for a couple of minutes.


This recipe featured by Bernadette Young

Try looking on the internet Grrr!!!

got no yeast - just had a look - oh well - could always have flat based pizza!!

Thanks anyway....

Laura

well i used 4c sr flour, 1 3/4 c water, good sprinkle salt,let it sit for hour 1/2 added chermoula to it too....it rose up like you wouldnt beloeve - i now know how you get 3 -4 bases out of it - need to buy a rolling pin!!

Laura

thats what i uually use but thought id get adventerous and see what happens....used 4 c sr flour,1 3/4 c water and a good sprinkle of alt then added chermoula spice/herb for taste - did viv moons coke choc cake just then too but nathan has gonw with the sjed keys so no cooking till 5pm....theres always the local pizza shop for back up tonight anyway!!

LB

it would have been worth the drive - only ate the topping and there wasnt much of that!!LOL

laura

sounds good - will try it - i usually use veggies and bbq then cheese - yep veggies - broccoli,potato,sweet pot,carrot,cauliflower....anything even eggplant is good.....my friend made one just like it when amy was born and i looked at it and thought "youve gotta be kiddin' right!" but its soooooo goood......

will try your one next time....will call it "Atomnaki Pizza" LOL..

Laura

i usually use that sort of stuff - was trying to be adventerous and see how it worked.....well it rose and rose and rose ome more - gave a new meaning to puff!!

it was good but i felt like i was munching on a bakery!!LOL!!

need to buy list - Rolling PIn!!

Laura