Does anyone have a nice recipe for a pizza base?!


Question:

Does anyone have a nice recipe for a pizza base?


Answers:
2 1/2 c flour
1 1/2 tsp sugar
2 t salt
1 t dry oregano
1 pkg yeast
1 c very hot tap water
mix all together, knead. Roll into ball, cover lightly with olive oil, place in bowl in warm place to rise til double.
Meanwhile, prep any toppings you want.
When dough has risen, roll it out (I often put half into a cast iron fry pan to make a deep dish) put you sauce, toppings, cheese and bake 375 degrees for 35-40 minutes.
(the key here is the oregano which permeates the dough with flavor!)

1 pkg of yeast
1 1/2 cup of warm water
1 tsp of brown sugar

Mix the above and let it sit for 10 min. If bubbly and frothy continue...

Add 3 cups of flour to the yeast, 1 tbsp of salt, 2 tbsp of olive oil and 1/4 cup of corn meal. Mix till a ball forms. Take out of bowl and knead while adding flour to form a smooth elastic ball. About 10 minutes and 1 to 1 1/2 cup of flour.

If you have a kitchenaid (awesome) use the dough hook and mix on #2 for 10 minutes. You will add flour in 1/2 cup increments and wait 2 minutes between increments. When the bowl is "clean" and the dough is all on the hook, you don't have to add flour and let it "mix" for 5 minutes more.

Oil it, place it back in original bowl, cover with plastic wrap and place in oven with light on for 1 hour. It will double in size. Punch down and roll it out. It will resist. Cover with plastic and wait ten minutes. Then spread it some more and place your favorite sauce and toppings.

I really like using a normal bread base and then use Sacla sun dried tomato and olive paste as the base and then any toppings that suit you.

This is a great crust!!!
3c flour
2 1/4 t yeast
1t kosher salt
1t sugar
2Tolive oil
Combine all ingredients.
I use a kitchen Aid mixer for this but you can knead it all by hand until smooth and elastic. Rise the dough in a warm place in a bowl coated with olive oil. (takes approx 30 mins.)
For a crisp crust. coat your baking sheet(I use a stone) with cornmeal. Enjoy!!!!!

Try the following

Basic Pizza Dough

6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
? level teaspoon golden caster sugar
1 tablespoon olive oil

To roll out:
2-3 level tablespoons polenta (cornmeal)
Pre-heat the oven to its lowest setting.

You will also need a pizza stone or solid baking sheet measuring 14 x 11 inches (35 x 28 cm).

Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown.

Just bread dough, nothing more, nothing less.Make sure to use strong white flour like Canadian or Italian Tipo AA.

you could use a tortilla bread




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