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 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
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
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!
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