SIMPLE PIZZA BASE
Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can
Provided by Lulu Grimes
Categories Dinner, Main course
Time 6h30m
Yield Makes 2 large or 4 individual pizzas
Number Of Ingredients 4
Steps:
- Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it's warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
- When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
- Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.
Nutrition Facts : Calories 1192 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 241 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 2.52 milligram of sodium
EASY AND AWESOME PIZZA BASE RECIPE
BEST PREPARED THE DAY BEFORE COOKING!!! I'll explain in the instructions. A few years ago I was living in a loveless "Agrestic" style town (google Agrestic if you aren't sure what I mean) where there was one pizza place and it was awful. It was akin to one of those international pizza chains but had a gourmet sounding name so they charged a shed load more. Being from Melbourne I grew up with good food, especially good pizza so I sought to remedy the situation myself. I'll let you decide how to top it though I might suggest using caramelised red onion & capsicum, quality salami, feta cheese, kalamata olives and a Napoli sauce on the base. Whatever you use, just remember to use the freshest available ingredients and never skimp on quality.
Provided by MrRastaMan
Categories Breads
Time 20m
Yield 3-4 13
Number Of Ingredients 7
Steps:
- Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
- While waiting, sift the flour into your mixing bowl. Add the salt & oil.
- Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.) until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
- This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok). If you don't have time for the fridge don't stress - just skip it and move on.
- If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
- Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
- Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
- Enjoy!
ZUCCHINI CRUSTED PIZZA BASE
Make and share this Zucchini Crusted Pizza base recipe from Food.com.
Provided by Missy Wombat
Categories Breads
Time 1h5m
Yield 1 pizza base
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Generously oil a 10 inch pie pan and coat lightly with flour.
- Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well.
- Spread into the prepared pan and bake for 35-40 minues or until golden brown.
- About halfway through the baking, brush with the remaining tablespoon of olive oil[optional].
- Remove from oven.
- When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later.
- Top with your favourite pizza items and bake at 400 F until heated through.
EASY LOW CARB PIZZA SAUCE (AND PASTA SAUCE BASE)
Make and share this Easy Low Carb Pizza Sauce (And Pasta Sauce Base) recipe from Food.com.
Provided by kwittmer
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- 1. Place tomato paste in a small mixing bowl. Add water, using some of the water to rinse the last of the paste out of the cans. Stir well. (I whisk it with a fork.).
- 2. Add seasonings and stir again. You will have a very thick pizza sauce; add more water if you like a thinner sauce.
- 3. Refrigerate leftovers up to one week; freeze for up to a year.
THIN BASE PIZZA DOUGH
An easy basic pizza dough which makes great thin based pizzas.
Provided by scottyqt
Time 20m
Yield Makes 3 12 inch thin Pizzas
Number Of Ingredients 0
Steps:
- Combine both flours together.
- Put 225g of combined flours in a large mixing bowl and keep the remaining aside.
- Stir in the sugar, yeast and salt.
- Combine the oil and water.
- Make a well in the combined mix and slowly add the combined water and oil whilst stirring with a wooden spoon.
- Mix in remaining flour until it comes together as a ball and is smooth and elastic.
- Turn onto a lightly floured surface and knead for 5-10 mins until smooth.
- Place dough in lightly oiled bowl and cover with a paper towel.
- Set aside in warm spot for 1 1/2 to 3 hours until almost doubled in volume diveded into 3 and shape into very thin circular shape about 12ins diameter
EASY PIZZA BASE - NO NEED TO PROVE
This recipe is by Janelle Bloom, who appears on Ready, Steady Cook. It uses instant dried yeast as opposed to active dried yeast. With the instant yeast you do not have to leave the dough to prove. Just let it rest for 5 minutes and you are ready to roll it out and bake. This is super quick to mix, my 13 year old grand daughter made it yesterday and could not believe how easy it was. Now of course she just wants to make pizzas all the time!
Provided by Good Looking Cooking
Categories Low Cholesterol
Time 20m
Yield 1 pizza base, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast, flour, sugar & salt in a bowl.
- Add water & oil.
- Mix with a metal spoon until dough comes together.
- Turn onto a lightly floured surface and knead for 5 - 7 minutes or until elastic.
- Roll out to 3/4 cm thick.
- Bake in a 220 degree celcius fan forced oven for 10-12 minutes.
- Note: You can brush the base with a little garlic oil if you are going to bake the base first before putting your pizza ingredients on (this gives a crispier base).
- Alternatively you can load your pizza toppings on the unbaked base, which will give you a lovely softer pizza base.
Nutrition Facts : Calories 293.8, Fat 7.5, SaturatedFat 1.1, Sodium 148.4, Carbohydrate 48.6, Fiber 2.1, Sugar 0.4, Protein 7.1
YUM ITALIAN PIZZA BASE
This is it- the perfect base! You can easily make this in the breadmaker on dough setting (just thow it in, water on the bottom, then flour then yeast). I usually make 4 bases from this dough, if you want it extremely thin you can and make 5 bases.
Provided by Chickee
Categories European
Time 2h40m
Yield 4 bases
Number Of Ingredients 7
Steps:
- Make sure that the room where the dough will be prepared is warm. In the winter, a temperature of about 22ºC and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
- As a first step, activate the yeast. Take 150 ml of warm water and put it into a jug. Add the granulated yeast and the sugar and give a stir. Cover the jug with a cloth and wait for 15 minutes.
- Meanwhile, put the flour into a large bowl and sprinkle with sea salt. Stir so to evenly distribute the salt within the flour.
- After 15 minutes, you should have a frothy layer inside the jug. Give another stir.
- tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
- Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
- Add the extra virgin olive oil. Give a good stir so that all the ingredients are well mixed together.
- Pour the bowl contents onto the working surface and start to work the dough energetically. Press, extend forward and roll backwards for 10 minutes. The dough should become smooth and elastic and you should have the feeling that it is sweating.
- Coat the dough ball with flour and prepare it for the rising.
- For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface. In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick. Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
- Spread some flour onto the working surface. Take the risen dough and work it again for a couple of minutes. Then, divide the dough in five parts and make a small ball of each part.
- Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
- The pizza base should be very thin; a couple of millimetres thick.
- Spread some flour onto the pizza tray and then lay the pizza base onto the tray. Top with pizza toppings as you like.
- Set the oven at the maximum temperature (usually 240ºC - gas mark 9) and pre-heat it properly. If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook. Fan assisted ovens may require a different cooking time. After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.
Nutrition Facts : Calories 606.4, Fat 4.8, SaturatedFat 0.7, Sodium 974.5, Carbohydrate 120.9, Fiber 4.6, Sugar 1.4, Protein 16.8
PLAIN PIZZA BASE
Plain pizza base made from scratch. It's easy and non messy. I like to prepare this for kids pizza party as it is easy to roll and makes about nine small thin-crust pizzas. You can roll it thick and make about four 9" pizzas.
Provided by evnn8861
Categories Low Cholesterol
Time 30m
Yield 4 9" pizzas, 4 serving(s)
Number Of Ingredients 5
Steps:
- Find a deep and wide mixing bowl, [Try not to do it on a flat surface such as counter top as it takes more time and can be quite messy. I usually use a wok as i have one:)] Add in the flour.
- Add in yeast and just mix it lightly with the flour.
- Add in water. To be on the safe side, do not add all, always leave a little in the cup and add more if necessary. Mix the mixture with hand until you knead it to a dough that does not stick to your hand.
- Add the olive oil at this stage. You may substitute this with butter or margarine. It's to give the dough its nice golden brown colour when baked. Knead it for a minute.
- Add the salt. It should be 1 flat teaspoon not heap. Knead it for 2 to 5 minutes.
- You may also add ingredients at this stage such as rosemary, basil, cajun spice, etc and made it your unique pizza base.
- Divide and roll to your desired thickness and size. Dust the working surface well with flour. Cover the unused portion to avoid drying out. [If you want to save the dough, divide and roll it tight as a ball, the wrap it with clear plastic film. Keep it in the freezer. I keep them for maximum 2 weeks. Before using it, let it thaw for 30min to an hour, It might get a bit sticky as it has all those water condension. Add a bit of flour and roll your dough.]
- Preheat the oven to 250 degree celcius.
- Add your favourite ingredients and put in the oven to bake at 220 degree celcius for 10 minutes.
Nutrition Facts : Calories 490.7, Fat 4.7, SaturatedFat 0.7, Sodium 586.1, Carbohydrate 96.2, Fiber 3.8, Sugar 0.3, Protein 13.7
BETTY'S 10 MINUTE PIZZA BASE
This comes from a gorgeous friend of mine who shared this with me well over a decade ago. Use as a Pizza base or even for a Calzone. This really only needs 10 minutes to rise. I've made this hundreds of times for my four kids, better than store bought, fast and cheap!
Provided by Betty Bramanis
Categories Other Main Dishes
Time 30m
Number Of Ingredients 4
Steps:
- 1. In a large bowl mix everything together. Remove from the bowl and knead on your bench dusted with flour until it comes together and is "glossy" - that should take about 3-5 minutes.
- 2. Pop the kneaded dough back into the bowl, cover with a warmed tea towel (sprinkle with a little water and heat in the microwave for 30 seconds). Place the bowl in a warm area of your house and let rise for 10 minutes.
- 3. After 10 minutes, use as a pizza base, calzone or even foccacia bread. Bake at 400oF/200oC for 15-20 minutes.
PIZZA BASE (GLUTEN FREE)
Make and share this Pizza Base (Gluten Free) recipe from Food.com.
Provided by mattdegasperi
Categories Lactose Free
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 degrees F.
- Mix together the yeast, sugar and water. Set to one side to allow the yeast to 'activate.'.
- Gently mix together the flours, baking powder, xanthan gum and salt.
- With an electric mixer, on its lowest setting, mix the egg and oil into the yeast mixture.
- Gently, add halt the flour mixture and combine and then add the other half of the flour, but mix this in with a wooden spoon.
- Pour the mixture into a greased baking sheet or pizza tray.
- Allow Pizza dough to rise in a warm place for 10 minutes. (80-100 degrees F).
- Add sauce and toppings and bake for 25-30 minutes.
Nutrition Facts : Calories 110.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 26.4, Sodium 83.2, Carbohydrate 18.6, Fiber 1, Sugar 0.7, Protein 2.7
HARRY'S ITALIAN STYLE PIZZA BASE (DOUGH)
My dad's a bit of a pizza connoisseur. He loves to make and eat pizza. This is the recipe he got from an Italian chef. It will make 3 x 15 Inch family sized pizzas. Minimal kneading is required.
Provided by bekguy
Categories European
Time 2h
Yield 3 15 Inch Family Pizzas
Number Of Ingredients 6
Steps:
- Mix flour and salt in a very large bowl.
- Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.).
- Make a well in flour mixture. Pour in oil then yeast water.
- Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky.
- Leave dough to rise, about 40 minutes in a warm place until it has doubled in size.
- Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size.
- Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.).
- Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later.
- NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious.
Nutrition Facts : Calories 1533.3, Fat 34.6, SaturatedFat 4.6, Sodium 2600, Carbohydrate 263.8, Fiber 10.8, Sugar 7.5, Protein 37.1
PIZZA BASE
A great recipie which will show you how to make your own pizza bases!!
Provided by barnce78
Time 1h
Yield Makes Pizzas
Number Of Ingredients 0
Steps:
- Pre-heat the oven to gas mark 7/220C
- Measure tepid water in a jug, and add the fresh/dried yeast, stir briskly with a fork to fully disolve.
- Mix the flour and salt in a mixing bowl, rub in margerine/butter.
- Add the yeast liquid and mix to a soft elastic dough, add more tepid water if necassary.
- Kneed thoroughly for 5 minutes until smooth and warm. This is a double batch and half can be frozen at this stage for use later, or leave in a bowl until you are ready to use later.
- Cover dough with oiled polythene and put to rise somewhere warm, but NOT hot, until dough has doubled in size. E.g. airing cupboard.
- Get the dough out and roll out into a large circle and place on a well greased baking tray.
- Spread the drained and chopped tomatoes over the dough, add seasoning and herbs.
- Cover with cheese, grated, sliced or diced. Then cover with your choice of toppings
- Bake for aproximatly 30 minuits, until the base has cooked.
PIZZA BASE FOR THE BREAD MAKER
Make and share this Pizza Base for the Bread Maker recipe from Food.com.
Provided by Kiwibird 2
Categories Low Cholesterol
Time 35m
Yield 2 pizzas, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Measure all the ingredients into the pan of the bread maker - the order given will give the best results.
- Run the machine on the dough only cycle.
- Press down to deflate slightly and rest for 30 minutes and heat the oven up with a heavy flat tray or pizza stone on the lowest rack.
- Spread/stretch/roll out to fit your pizza pan.
- Top with your favorite toppings.
- Place into your hot oven, still in the pizza pan, on top of the hot tray and bake at 220C for 15-20 minutes.
Nutrition Facts : Calories 384.2, Fat 7.4, SaturatedFat 2, Cholesterol 6.2, Sodium 676.3, Carbohydrate 66.2, Fiber 3, Sugar 1.5, Protein 12
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