Easy And Awesome Pizza Base Recipes

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SIMPLE PIZZA BASE



Simple pizza base image

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

600g strong white bread flour, plus plenty for rolling
½ tsp dried yeast
2 tbsp olive oil, plus extra for drizzling
semolina, for dusting

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

QUICK AND EASY PIZZA CRUST



Quick and Easy Pizza Crust image

This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!

Provided by CHEF RIDER

Categories     Bread     Pizza Dough and Crust Recipes

Yield 8

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 28.1 g, Fat 4 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 292.8 mg, Sugar 0.6 g

BASIC PIZZA



Basic pizza image

Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways

Provided by Jamie Oliver

Categories     Mains     Bread     Italian     Baking

Time 1h20m

Yield 8

Number Of Ingredients 13

DOUGH (8 PIZZAS)
800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level teaspoon fine sea salt
2 x 7 g sachets of dried yeast
1 tablespoon golden caster sugar
TOMATO SAUCE (4 PIZZAS)
1 clove of garlic
1 bunch of fresh basil
olive oil
1 x 400 g tin of quality plum tomatoes
TOPPING (4 PIZZAS)
85 g mozzarella cheese

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

HOMEMADE PIZZA



Homemade Pizza image

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. -Marianne Edwards, Lake Stevens, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pizzas (3 servings each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups shredded part-skim mozzarella cheese

Steps:

  • In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

Nutrition Facts : Calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

EASY AND QUICK HOMEMADE PIZZA



Easy And Quick Homemade Pizza image

Make and share this Easy And Quick Homemade Pizza recipe from Food.com.

Provided by MizzNezz

Categories     Yeast Breads

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fast rise yeast
1 cup water (120*)
1 tablespoon oil
1/4 cup tomato sauce
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups pepperoni slices
1 cup shredded mozzarella cheese
1 cup shredded monterey jack cheese
3 tablespoons grated parmesan cheese

Steps:

  • In large bowl, mix first 4 ingredients.
  • Mix water and oil; add to flour mixture.
  • Turn onto floured surface; knead for 2 minutes.
  • Place in a greased bowl; turning to grease top.
  • Cover and let rise for 20 minutes.
  • Punch down; place on 12in, greased pizza pan.
  • Pat into a circle.
  • Topping: Mix first 5 ingredients and spread over crust.
  • Put a few pepperoni slices on top of sauce.
  • Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
  • Put the rest of the pepperoni on.
  • Repeat the cheese layer.
  • Bake at 400* for 20 minutes or until light brown.

EASY CHEESEBURGER PIZZA



Easy Cheeseburger Pizza image

The taste of a cheeseburger in pizza form! Optional: squeeze ketchup over pizza and top with shredded lettuce.

Provided by Holly Beauvais

Categories     Main Dish Recipes     Pizza Recipes     Beef

Time 35m

Yield 6

Number Of Ingredients 8

nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 pound ground beef
1 onion, chopped
1 cup mayonnaise
⅛ cup prepared yellow mustard
1 ½ cups shredded Cheddar cheese
¾ cup chopped dill pickles

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with nonstick cooking spray; unroll pizza dough over the baking sheet.
  • Bake in the preheated oven until golden, about 8 minutes.
  • Meanwhile, cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, 5 to 7 minutes. Drain.
  • Mix mayonnaise and mustard together in a small bowl. Spread over the parbaked crust. Layer beef-onion mixture, Cheddar cheese, and pickles on top.
  • Return to the oven and bake until crust is dark golden brown, 6 to 10 minutes.

Nutrition Facts : Calories 722.2 calories, Carbohydrate 35 g, Cholesterol 90 mg, Fat 52.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 1149.9 mg, Sugar 5 g

EASY AND AWESOME PIZZA BASE RECIPE



Easy and Awesome Pizza Base Recipe image

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

7 g sachet dry yeast
1 tablespoon brown sugar
1 cup warm water
3 1/2 cups plain flour
1/4 cup extra virgin olive oil
1 pinch sea salt
1 cup water (extra)

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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