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
BASIC PIZZA
Steps:
- For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
- Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour - when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
- Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
- For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
- Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
- Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time's up, taste, and season to perfection.
- To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
- Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes - this will make them easier to roll it thinly.
- Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
- Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
- When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
- At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
- If you can, cook the pizzas on a piece of granite in your conventional oven - if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big - otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
- Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket
Nutrition Facts : Calories 481 calories, Fat 4.9 g fat, SaturatedFat 1.8 g saturated fat, Protein 17.6 g protein, Carbohydrate 97.9 g carbohydrate, Sugar 5.1 g sugar, Sodium 1.5 g salt, Fiber 4.2 g fibre
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!
GF PIZZA BASE - YEAST FREE
Make and share this Gf Pizza Base - Yeast Free recipe from Food.com.
Provided by auzzi
Categories Free Of...
Time 42m
Yield 2 pizza, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients together.
- Rub in the butter into the flour until it looks like breadcrumbs.
- Stir in the yogurt intil it comes together as a soft dough.
- Turn out onto a floured surface.[note].
- Divide into two.
- Flatten into a circle of desired thickness.
- Place onto a greased baking sheet.
- Bake in a 400*F oven for 10 minutes.
- Remove - distribute tomato sauce/pest onto pizza base.
- Add toppings, then mozzarella.
- Bake until bubbly and chesse is melted to your liking.
- note: Alternatively you can shape it and flatten it out directly onto a greased sheet.
Nutrition Facts : Calories 203.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 20.2, Sodium 273.1, Carbohydrate 29.2, Fiber 0.9, Sugar 1.9, Protein 5
PIZZA BASE
A great recipie which will show you how to make your own pizza bases!!
Provided by barnce78
Time 1h
Yield Makes Pizzas
Number Of Ingredients 0
Steps:
- Pre-heat the oven to gas mark 7/220C
- Measure tepid water in a jug, and add the fresh/dried yeast, stir briskly with a fork to fully disolve.
- Mix the flour and salt in a mixing bowl, rub in margerine/butter.
- Add the yeast liquid and mix to a soft elastic dough, add more tepid water if necassary.
- Kneed thoroughly for 5 minutes until smooth and warm. This is a double batch and half can be frozen at this stage for use later, or leave in a bowl until you are ready to use later.
- Cover dough with oiled polythene and put to rise somewhere warm, but NOT hot, until dough has doubled in size. E.g. airing cupboard.
- Get the dough out and roll out into a large circle and place on a well greased baking tray.
- Spread the drained and chopped tomatoes over the dough, add seasoning and herbs.
- Cover with cheese, grated, sliced or diced. Then cover with your choice of toppings
- Bake for aproximatly 30 minuits, until the base has cooked.
More about "anges awesome pizza base recipes"
HOMEMADE PIZZA BASE RECIPE | YUMMY FOOD RECIPES
From yummyfoodrecipes.com
PIZZA BASE RECIPE | FOODWHIRL
From foodwhirl.com
GLUTEN FREE PIZZA BASE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PIZZA BASE RECIPE
From tarladalal.com
EASY PIZZA BASE / GET SIMPLE COOKING VIDEOS - JAMIE OLIVER RECIPES
From jamieoliverrecipes.eu.org
PIZZA BASE RECIPE|BASIC PIZZA BASE RECIPE|HOMEMADE PIZZA BASE …
From newcookeryrecipes.info
WORLD BEST GARLIC COOKING RECIPES : ANGE'S PIZZA SAUCE
From worldbestgarlicrecipes.blogspot.com
BEST COOKING CHEESE RECIPES: ANGE'S AWESOME CHEESEYMITE SCROLLS
From worldbestcheeserecipes.blogspot.com
AWESOME SAUCE INDIA - PIZZA BASE RECIPE | HOW TO MAKE PIZZA …
From facebook.com
PIZZA BASE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PIZZA BASE RECIPE LIVE YEAST - FOOD NEWS
From foodnewsnews.com
PIZZA WITH READYMADE PIZZA BASE - INDIAN FOOD FOREVER
From indianfoodforever.com
WORLD BEST EUROPEAN COOKING RECIPES : EASY AND AWESOME PIZZA …
From worldbesteuropeanrecipes.blogspot.com
UNIQUE HOMEMADE PIZZA RECIPES | THE RUSTIC FOODIE®
From therusticfoodie.com
PIZZA BASE RECIPES | CHEFDEHOME.COM
From chefdehome.com
HOW TO MAKE AWESOME PIZZA AT HOME - KITCHN
From thekitchn.com
THE BEST HOMEMADE PIZZA SAUCE - SPRINKLE SOME SUGAR
From sprinklesomesugar.com
50 EASY PIZZAS : RECIPES AND COOKING - FOOD NETWORK
From foodnetwork.com
PIZZA BASE RECIPE | HOMEMADE PIZZA | TESCO REAL FOOD
From realfood.tesco.com
THIS IS AN AWESOME PIZZA BASE RECIPE BECAUSE THE DOUGH IS READY …
From pinterest.com.au
PIZZA BASE RECIPE - CHEFGUL.COM
From chefgul.com
EASY AND AWESOME PIZZA BASE RECIPE RECIPE - WEBETUTORIAL
From webetutorial.com
INCREDIBLE 5-MINUTE PIZZA SAUCE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
ANGE'S AWESOME CHEESEYMITE SCROLLS RECIPE - FOOD.COM | RECIPE
From pinterest.co.uk
PIZZA BASE RECIPE JAMIE OLIVER - FOOD NEWS
From foodnewsnews.com
44 THIN PIZZA BASE RECIPES | INDIAN RECIPES USING THIN PIZZA BASE
From m.tarladalal.com
ANGE'S PIZZA MENU - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
10 PIZZA BASE IDEAS | RECIPES, QUINOA PIZZA CRUST, COOKING RECIPES
From pinterest.ca
25 UNUSUAL PIZZA TOPPING RECIPES YOU’LL LOVE AT FIRST BITE - CO
From brit.co
PIZZA BASE RECIPE | EASIYO YOGURT USA - EASIYO USA
From us.easiyo.com
ANGE'S PIZZA WHITEHALL COUPONS - THERESCIPES.INFO
From therecipes.info
PIZZA BASE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love