Recipe by Chickee
This is it- the perfect base! You can easily make this in the breadmaker on dough setting (just thow it in, water on the bottom, then flour then yeast). I usually make 4 bases from this dough, if you want it extremely thin you can and make 5 bases.
Top Review by Karen Elizabeth
Chickee, you have saved me from buying frozen pizza bases again! I took your advice and pooped this in my ABM while I got on with the ironing, took the dough out, rolled out the bases, and then I stacked them between sheets of waxed paper and froze them. So I haven't used them yet .. will let you know when I do..... but I have four bases in the freezer, ready to go, and I can see from the texture that they will bake beautifully. I opened my freezer to discover I had no white bread flour, darn, so I used brown bread flour, which will give a slight twist to the bases, yum, pizza for supper and healthy too! Thanks Chickee, I will make a habit of stocking the freezer with these, and want to thank you for this super recipe! Made for Aus/NZ swap#32
- 0.55 lb plain flour
- 0.55 lb bread flour
- 0.02 lb dried yeast (granulated)
- 0.02 lb sea salt
- 0.01 lb just slightly less than a tsp sugar
- 1⁄8 cup extra virgin olive oil
- 1 1⁄3 cup warm water (1 part boiling, 2 parts cold)
Directions See How It's Made
- Make sure that the room where the dough will be prepared is warm. In the winter, a temperature of about 22ºC and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
- As a first step, activate the yeast. Take 150 ml of warm water and put it into a jug. Add the granulated yeast and the sugar and give a stir. Cover the jug with a cloth and wait for 15 minutes.
- Meanwhile, put the flour into a large bowl and sprinkle with sea salt. Stir so to evenly distribute the salt within the flour.
- After 15 minutes, you should have a frothy layer inside the jug. Give another stir.
- tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
- Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
- Add the extra virgin olive oil. Give a good stir so that all the ingredients are well mixed together.
- Pour the bowl contents onto the working surface and start to work the dough energetically. Press, extend forward and roll backwards for 10 minutes. The dough should become smooth and elastic and you should have the feeling that it is sweating.
- Coat the dough ball with flour and prepare it for the rising.
- For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface. In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick. Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
- Spread some flour onto the working surface. Take the risen dough and work it again for a couple of minutes. Then, divide the dough in five parts and make a small ball of each part.
- Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
- The pizza base should be very thin; a couple of millimetres thick.
- Spread some flour onto the pizza tray and then lay the pizza base onto the tray. Top with pizza toppings as you like.
- Set the oven at the maximum temperature (usually 240ºC - gas mark 9) and pre-heat it properly. If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook. Fan assisted ovens may require a different cooking time. After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.