There are several ways of making Pizza base. The traditional base is a bread dough made with yeast but there are alternatives which can come in very useful when time is short. In all cases the quantities given are for a base of about 25cm/10inches which feeds 2-4 people.
These recipes have come from my favourite pizza book Step-by-step Pizzas by Wendy Lee.
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'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com Chicken Satay Pizza on Bread (Yeast) Dough Base
Bread (Yeast) Dough Base
(Makes 1 x 25cm/10inch base)
15g/½oz fresh yeast 0r 1tsp dried or 1xsachet easy blend yeast
90ml/3½fl oz tepid water
½tsp sugar (not needed if using sachet easy blend yeast)
1tbsp olive oil
175g/6oz plain flour (white or wholemeal)
1tsp salt
1a. Fresh yeast: combine the with the water and sugar in a bowl and leave mix to rest in a warm place for 10-15 mins until frothy on surface. Stir in oil. Sift flour and salt into a large bowl. Make a well in the centre and pour in yeast liquid.
1b. Dried yeast: sprinkle over surface of water and whisk until dissolved
leave mix to rest in a warm place for 10-15 mins until frothy on surface. Stir in oil. Sift flour and salt into a large bowl. Make a well in the centre and pour in yeast liquid.
1c. Easy blend yeast: Sift flour and salt into a large bowl. Stir in easy blend yeast. Add water but no sugar and oil.
2. Using floured hands mix together. Turn dough out onto a floured surface and knead for about 5mins until smooth and elastic. (I use a large lightweight metal bowl and am able to knead this small ball of dough in the bowl.)
3. Place in a plastic bag and leave in a warm place for about 1hour or until doubled in size – the airing cupboard is a good place. (If you want to make this earlier in the day then leave to rise at room temperature. If you are making even earlier then it can be stored in the fridge where it will still rise but much slower.)
4. Turn out onto a lightly floured surface and knead lightly (knock back) and then knead as previously 4 or 5 times more.
5. Roll out or press into a 25cm/10inch circle on a lightly greased baking sheet or pizza pan. Push up the edge a little to form a ridge to retain the filling.
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com Pizza Marinara on Scone (Biscuit) Base
Scone (Biscuit) Base
(Makes 1 x 25cm/10inch base)
175g/6ozs Self-raising flour
½ tsp salt
10g/1oz cold butter
120ml/4fl ozs cold milk (I needed about 3½fl ozs)
1. Sift the flour and salt into a bowl.
2. Rub in the butter with your fingertips until it resembles fine breadcrumbs. Keeping the mixture as cold as possible with minimal handling gives a better result. Extra flavourings such as grated cheese or herbs (oregano is good) could be added at this point.
3. Make a well in the centre of the flour mixture and pour in nearly all the milk. Draw together quickly with a knife until you have a soft dough. Add the rest of the milk only if necessary.
4. Turn the dough onto a floured surface and knead gently – turn and press with the heel of your hand 3 or 4 times only.
5. Roll out or press into a 25cm/10inch circle on a lightly greased baking sheet or pizza pan. Push up the edge a little to form a ridge to retain the filling.
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com Florentine Pizza on Potato Base
Potato Base
(Makes 1 x 25cm/10inch base)
250g/8ozs boiled potatoes
30g/1oz butter/margerine
2tbsp olive oil
125g/4oz self-raising flour
½ tsp salt
(For an extra buttery dough use 60g/2ozs butter and leave out the olive oil.)
1. If the potatoes are hot, mash, stir in butter until melted, followed by the oil, until evenly distributed throughout and leave to cool. Sift flour and salt together and stir into mashed potato to form a soft dough.
2. If the potatoes are cold, mash without adding butter. Sift flour and salt into a bowl. Rub in butter with fingertips until it looks like fine breadcrumbs. Stir flour/butter mixture into mashed potatoes to form a soft dough
3. Either roll out or press the dough into a 25cm/10inch circle on a lightly greased baking sheet or pizza pan. Push up the edge a little to form a ridge to retain the filling. This base is difficult to lift when rolled out so is better shaped, rolled out or flattened by hand directly on the sheet/pan on which it will be cooked.
4. If not required immediately then cover with cling film and chill for up to 2hrs.
5. Variations: Adding herbs, a small amount of chopped onion or spring onion, grated cheese or grated carrot to this base will add extra flavour.
*Substitute instant dried mashed potato when leftover potato is unavailable, or for speed, but keep the consistency fairly dry.
Other Bases to try
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Pitta Pizzas
Pitta breads, either left whole or split to form very thin bases.
This version topped with Tomato Relish, Red Pepper, Mozzarella Cheese & fresh Basil.
Other similar (but untried) suggestions:
Split muffins (Stotties would be good if you are in North-East England)
Split French bread stick
‘Pizzettes’ – individual pizzas using a 3inch/7.5cm cutter. (Idea from Cooking with Salmon by Jane Bamforth.
Shortcuts
Ready made bases!
Small packet of Ciabatta mix makes 2 bases
Make potato base using instant mashed potato (*see footnote to recipe above)
Variations
Combine parmesan, chopped chives or herbs with the dough
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