Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
Best Pizza Recipe
Posted by sanny
Best Pizza Recipe April 11, 2016 04:43PM |
Registered: 7 years ago Posts: 11 |
Re: Best Pizza Recipe April 11, 2016 10:56PM |
Admin Registered: 10 years ago Posts: 1,131 |
EASY PIZZA DOUGH
You will need
2 tsp yeast (instant dried)
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 1/2 cups of plain flour
1/2 cup warm water
How to make
In a bowl add the warm water, yeast, salt, sugar and olive oil. Leave for about 10 minutes until its activated and a bit bubbly.
Add the yeast mixture to the flour by making a well in the centre and mixing it with your hands to form a dough ball.
Knead it until its smooth – this takes about 10 mins – using the heel of your hand works well and you get in to a rhythm. Great exercise!
Put into a bowl coated in a bit of olive oil and place some where warm to let it prove (rise) to double its original size. I leave it for an hour or so. (I used the hot water cupboard)
When ready, punch the dough as its quite light and re-work it into a ball.
Its now ready to use.
Roll it out to the desired thinness/thickness – I always go thin.
Place on to a floured pan or pizza stone and add toppings. TIP: Uncooked pizza dough can be frozen in balls or flat between baking paper.
Bake at 200 degrees for about 10 minutes
You will need
2 tsp yeast (instant dried)
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 1/2 cups of plain flour
1/2 cup warm water
How to make
In a bowl add the warm water, yeast, salt, sugar and olive oil. Leave for about 10 minutes until its activated and a bit bubbly.
Add the yeast mixture to the flour by making a well in the centre and mixing it with your hands to form a dough ball.
Knead it until its smooth – this takes about 10 mins – using the heel of your hand works well and you get in to a rhythm. Great exercise!
Put into a bowl coated in a bit of olive oil and place some where warm to let it prove (rise) to double its original size. I leave it for an hour or so. (I used the hot water cupboard)
When ready, punch the dough as its quite light and re-work it into a ball.
Its now ready to use.
Roll it out to the desired thinness/thickness – I always go thin.
Place on to a floured pan or pizza stone and add toppings. TIP: Uncooked pizza dough can be frozen in balls or flat between baking paper.
Bake at 200 degrees for about 10 minutes
Re: Best Pizza Recipe April 12, 2016 01:32AM |
Registered: 10 years ago Posts: 919 |
Re: Best Pizza Recipe April 12, 2016 10:22AM |
Registered: 18 years ago Posts: 2,411 |
Re: Best Pizza Recipe April 12, 2016 11:47PM |
Admin Registered: 18 years ago Posts: 7,844 |
Re: Best Pizza Recipe April 13, 2016 12:43AM |
Registered: 7 years ago Posts: 2 |
Re: Best Pizza Recipe January 20, 2017 01:41AM |
Registered: 7 years ago Posts: 1 |
Re: Best Pizza Recipe January 20, 2017 08:53PM |
Admin Registered: 18 years ago Posts: 7,844 |
Definitely the 2 ingredient pizza base but, of course, you have to add salt too, which makes it 3 ingredients! And I usually add a teaspoon or so of a dried herb to compliment whatever topping I'm going use.
I often use a bit of left-over sauce from any of the many types of pasta sauces in jars to spread over the base.
Or some sun-dried tomato chutney that comes in small jars. Lots of cheese and then whatever I fancy, such as feta, olives and pepperoni; ham and pineapple, etc, etc.
I often use a bit of left-over sauce from any of the many types of pasta sauces in jars to spread over the base.
Or some sun-dried tomato chutney that comes in small jars. Lots of cheese and then whatever I fancy, such as feta, olives and pepperoni; ham and pineapple, etc, etc.
Re: Best Pizza Recipe January 25, 2017 01:32PM |
Registered: 7 years ago Posts: 13 |
Re: Best Pizza Recipe February 07, 2017 02:11PM |
Registered: 7 years ago Posts: 3 |
why to waste time on making and baking ...isn't the good idea to place an Online Takeaway
Asad Zaman
[feedbelly.co.uk]
Asad Zaman
[feedbelly.co.uk]
Re: Best Pizza Recipe February 09, 2017 08:54AM |
Registered: 18 years ago Posts: 518 |
I often use Farrahs wraps as instant bases, as I usually have a bag in the pantry. I spread with a few spoons of relish/chutney from one of the numerous jars in my fridge then add whatever's hanging around. I try to stick with the Italian idea of not piling too much on. I did a great one with onion, mushroom, fresh rosemary and feta. A fav is smoked salmon, feta and a bit of onion. Another nice one is roast veg, capers and anchovies topped with grated cheese. I find them a great way of using bits and pieces left in the fridge.
Sorry, only registered users may post in this forum.