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| LOST PIZZA BASE RECIPE |
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| Posted: 18/02/10 |
Post Subject: Re: LOST PIZZA BASE RECIPE |
| maureen edwards |
Hi there,
Found a great simple pizza base receipe on this site and yes have mislaid it, hope somone has it, long since given up buying pizza bases and this one was so easy |
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| Posted: 21/07/10 |
Post Subject: Re: LOST PIZZA BASE RECIPE |
| Andrew |
Hope you found it but in case you didn't I used to manage a family pizza restaurant (not like a dominoes or pizza hut) here a great base.
For 1 large pan style pizza.
1.5 cups plain flour
125ml luke warm water
1 1/2 teaspoons yeast
2 1/2 teaspoons sugar (not needed but helps the yeast)
1 teaspoon salt
60ml oil (best to use olive oil)
Sift the flour into a bowl to reduce any lumps. Mix all the other ingredients in a separate container and stir well. Pour the wet mixture of ingredients into the flour and mix well. Do not use any power blenders; I just use a spoon until it is solid enough to pick up with my hands. Place the dough mixture on a cutting board (its easier to clean up that way) don't flour whatever you are putting the dough onto. Knead the dough until it has a smooth consistency on the outside. Weigh to size I use 450 grams for a 36 inch pan. Leave for 5 or ten mins uncovered. When it has rested come back and knead the dough out into about the same size that the pizza will be (this is for a traditional large pizza of 8 slices) you could use a rolling pin if you like. Place the dough in a pan and cover. This is important or it won't rise properly! Ideally you want the temperature of the pan and dough at about 24 degrees centigrade - this is the temperature that yeast thrives in, if it's much hotter than 28 degrees the yeast will die. I put mine in the oven at 25. It will take about an hour and a half for the dough to rise properly but as long as it stays covered it will last for about 6 - 8 hours.
Put you toppings on and away you go. NB onions are the first thing to go on after the sauce as they prevent the cheese from browning properly, the further from the cheese the better.
If you want to make a thin crust pizza base it's the same recipe but you don't add the yeast and you don't have to wait for the dough to rise. With a thin base you must perforate the bottom of the base where it lays on the pan about every centimetre you can use a fork for this. Thin crust style pizza dough is best kept in a pantry wrapped in a plastic bag; it can be kept for up to 5 days and is actually better the next couple of days after you make it.
Hope this helped. |
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| Posted: 22/07/10 |
Post Subject: Re: LOST PIZZA BASE RECIPE |
| reply |
Thank you for your reply re pizza base and t hank you for the added tips good to know
Maureen |
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