pizza base using plain scone recipe?

Tink_04

Hi, after DH came home with a pizza the other night from the supermarket counter costing £3.20 I was looking into making our own now I know you can make proper pizza bases but someone told me you can just use a plain scone recipe (bero book) and it works fine - has anyone tried this before?

Alison_Funnell

My SIL used to do this all the time. TBH I really didn't like it but I am so used to homemade dough bases.

freyasmum

I have done it in the past - my daughters nursery were running a 'healthy' eating cooking class - and that's what they used there rather than a pizza dough.

Like Alison Funnerll, I really prefer the proper pizza base but if you're short of time then it's certainly a short cut

Need2bthrifty

I like a thin and crispy based pizza and have tried both the dough and scone base, as well as the supermarket "fresh" and well known delivery establishments, never tried the frozen ones.

If I'm honest because I roll the bases out quite thinly I really haven't noticed that much difference. But the scone base is the quickest and easiest option. I do tend to start them off by "dry frying" in a frying pan on the hob before adding the topping and then putting in the oven.

But nothing comes near to the wood fired oven baked pizza's I've had whilst visiting Italy nom, nom.

Justamum

I've done it before but I found it a bit on the heavy side. A normal pizza base is quick and easy to make though. I just make a white bread dough.

pandora205

There's a version of this in Delia Smith's cookery course, so it must be okay! I think I tried it years ago and it was fine but not as yeasty as a dough base.

If you don't make your own bread (or dough) you could try using a bread mix with a little olive oil added. Or a good substitute for bases is naan bread, especially the garlic and coriander type, which is as good as pizza base.

squeaky

Yep!

Normally though, I use a splash of oil instead of lard. (about 2/3rds by weight of oil to the fat you would otherwise use)

I've found that in general it needs rolling thinner than bread dough in order to get it to cook properly. So the recipe I use depends on whether or not I fancy a thin base or a thick one.

jollymummy

I've used this recipe and as others have said it's nice but a bit doughy. I sometimes use a ciabatta or part baked baguettes for a pizza base. 39p for two from Aldi. The nicest base I've ever made was in my breadmaker, it was lovely and made enough to freeze some too.