Best pizza base

Rummer

We spend a lot on pizza and have made various attempts at making our own however the bases have always been lacking. Does anyone have a good pizza base recipe they would recommend?

LameWolf

I make my pizza bases in the breadmaker. For one base:

Half a teaspoon breadmaking yeast (I use D0ves Farm)
150 grams bread flour
1 teaspoon poppy seeds (optional - we like them, but they're not essential)
Half a teaspoon salt
Approx 1 dessertspoon olive oil - if I've had sundried tomatoes, I keep the olive oil these come in and use it for pizza base
85 ml water.

There's a 45 minute pizza dough programme on the BM, which I use.
Once it's done, I form the base, put it on a tray and let it rest in the airing cupboard for a while before using, and my pizzas seem to be fine (according to Mr LW, anyway).:o

HTH:o

Rummer

Sounds good however I don't have a bread maker anymore since it died on me

horsechestnut

500g Strong White Flour
1 Teasp. Salt
1 Teasp. Sugar
300-350ml warm Water
1 Packet Dried Yeast
2 Tablespoons Olive Oil (Use Sunflower if you don't have Olive Oil)
make it the usual way and leave to rise for about two hours. Or You can make it the day before you want to use it and put it in the fridge overnight. It will rise slowly.
You can also freeze it and defrost it at room temperature when you want it.

LameWolf

You could probably use those amounts of ingredients and make it by hand, if you can knead dough - not an option for me because I have severely arthritic hands.

chrisfreelander54

I've just made this dough by hand using 800g strong white flour and 200g of Semolina, tastes like Dominoes pizza base.

http://www.jamieoliver.com/recipes/recipe/pizza-dough

HTH
Chris

PlymouthMaid

That one sounds interesting. Will try it soon I think as I usually make a traditional bread dough recipe which is lovely but a change could be good.

ragz_2

horsechestnut wrote: »

500g Strong White Flour
1 Teasp. Salt
1 Teasp. Sugar
300-350ml warm Water
1 Packet Dried Yeast
2 Tablespoons Olive Oil (Use Sunflower if you don't have Olive Oil)
make it the usual way and leave to rise for about two hours. Or You can make it the day before you want to use it and put it in the fridge overnight. It will rise slowly.
You can also freeze it and defrost it at room temperature when you want it.

Ditto this one, Plus if you leave it to rise overnight in the fridge the dough has a much better flavour.

Steve059

Try this ...

FOCACCIA BREAD

Serves 4

INGREDIENTS

2 teaspoons or 1 sachet of yeast
150ml of warm water
250g of plain white flour
1 teaspoon of salt
1 tablespoon of olive oil
A little more flour
A little more olive oil
2 tablespoons of olive oil

METHOD

If you are using fresh or dried yeast, activate it according to the instructions on the packet.

Put the flour, oil and salt, water and yeast into a large bowl. Mix thoroughly, until the dough sticks to itself, instead of sticking to you or the bowl. If the dough seems a little stiff, add another 1 tablespoon of water.

Sprinkle a little more flour onto a clean, dry work surface. Using the heel of your hands, push half of the dough away from you. Turn it over and turn it around a bit. Repeat this for 10 minutes until the dough is smooth, silky and elastic.

Wash and dry the bowl, and rub a little oil around it. Put the dough back in the bowl. Cover it with a clean, damp tea towel, or cling film. Put the bowl somewhere warm for 20 minutes until it has doubled in size.

Uncover it and hit the top of the dough. It should collapse, as you knock the air out of it.

Wipe a little more oil over a baking tray. Put the dough on the tray and spread it out until it’s 5mm to 1cm (¼ to ½ an inch) thick. Cover it again with the damp tea towel or cling film. Put it somewhere warm again for 30 minutes until it has doubled in size again.

Make deep dimples all over the dough with your fingertip. Brush or drizzle the 2 tablespoons of oil over it.

Cook in a preheated oven at 220°C, 425°F, gas mark 7 for 20 to 25 minutes.

Leave to cool, ideally on a wire rack.

peachyprice

horsechestnut wrote: »

500g Strong White Flour
1 Teasp. Salt
1 Teasp. Sugar
300-350ml warm Water
1 Packet Dried Yeast
2 Tablespoons Olive Oil (Use Sunflower if you don't have Olive Oil)
make it the usual way and leave to rise for about two hours. Or You can make it the day before you want to use it and put it in the fridge overnight. It will rise slowly.
You can also freeze it and defrost it at room temperature when you want it.

This

It's the same basic recipe I use for my bread, just with olive oil instead of sunflower. I make it in my Kenwood.

I make it in the morning and leave it in the fridge all day, it's perfect by dinner time, if there's any left I whack it back in the fridge for the following day.

sassyblue

You can make the recipe horse chestnut suggested with plain flour, even more thrifty! My SIL and BIL said it was the tastiest base they'd ever had.