pizza base

someone searched the blog on pizza bases. i can't remember if I've posted about this before, but in case i havent... we make our pizza bases in our bread machine. i'd like to say that I knead by hand but for some reason I am prone to the heels of my palms not coping at all...

nowadays we almost always do a thin base. the overall idea is pizza with less bread and cheese and more topping (by which I mean a bit of good cheese wins over a lot of crap cheese any day.)

so its 200 ml warm water,  2 1/2 cups bread flour (we buy local bread flour - Laucke's) - usually 1 cup wholemeal and 1 1/2 cups white, and 1 3/4 tsp dried yeast.

that's the recipe for one base but we make 2 from it. the pizza stone is the thing that makes all the difference. hot stone in oven, 220 degrees, 10 mins max.

i keep forgetting to prick the base with a fork, so sometimes we get bubbles.

would love to hear your base recipes! my brother-in-law steve is a pizza guru and always puts his dough in the fridge overnight....

 

Comments

[Libby]

I use 750g plain flour mixed with 12g dried yeast. I mix 2 tblspn honey with 450ml warm water and add to the flour. I use the Kitchen Aid dough hook to knead it, then oil the bowl and leave the dough in the oiled bowl to stand in a warm place covered with a damp tea towel for about 40 min.
I then use the pasta roller attachment to the Kitchen Aid to roll out the dough into nice thin strips. Two strips pressed together at the seam fit onto one of my baking trays. Everyone adds their favourite toppings. Hot oven for 20 minutes. This serves 5 with leftovers for school lunchboxes. Last weekend the fav topping was roasted pumpkin, caramelised onions, wilted spinach and goat's cheese.