Sunday, May 28, 2006 at 13:17
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!!!
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