Pizza Base Recipe

Pizza Bases Recipes

Ingredients :

7g sachet dry yeast

1/2 tsp salt

1/2 tsp sugar

1 cup warm water

2.5 cups plain flour

2 tbsp olive oil

2 tsp semolina or polenta

Method :

Combine the yeast, salt, sugar and water in a small bowl. Stand, covered with plastic wrap, in a warm place for 10 minutes or until mixture is foamy. Sift flour into a large bowl. Make a well in the centre, add the yeast mixture, mix to a dough. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. For thick pizza, roll dough out to 35cm round. For thin pizza, divide dough in half and roll out each portion to 35cm round. Brush a 30cm pizza tray with oil, sprinkle with semolina or polenta. Place dough onto tray, tuck edges under to form a rim. Top and cook according to recipe.

Variations -

For wholemeal pizza base: Use 1.5 cups plain white flour and 1 cup plain wholemeal flour instead of p lain flour.

For cornmeal pizza base: Use 2 cups of plain flour and 1/2 cup polenta (cornmeal) instead of plain flour.

Note - Dough may be made up to 1 day in advance. Place in an oiled bowl, cover with plastic wrap, and refrigerate until required. To use, allow dough to return to room temperature, knead gently for 2 minutes and shape as instructed. Dough may also be frozen if only one thin pizza is required. Place remaining dough in a freezer bag and seal tightly; freeze for up to 4 months. Thaw in the refrigerator overnight and allow to come to room temperature before shaping.

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