Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
Good pizza base
Posted by Ali W
Good pizza base October 15, 2019 07:41AM |
Registered: 17 years ago Posts: 676 |
The other night we both fancied home made pizza - which we haven’t had for years! I got the bread maker out of its storage spot and used the recipe from the book that came with the machine.
It was so so. We used it anyway and enjoyed our pizzas with cider and beer
Over the summer we may make them again, but would like a nice puffy base.
Anyone have a good recipe?
It was so so. We used it anyway and enjoyed our pizzas with cider and beer
Over the summer we may make them again, but would like a nice puffy base.
Anyone have a good recipe?
Re: Good pizza base October 15, 2019 10:11AM |
Registered: 17 years ago Posts: 3,660 |
I prefer one put on here years ago by Sharon but it's a thin, no yeast base.
I also have another good one from The Gardener magazine but, again, it's no yeast. It is thicker and "puffier" though and if you use milk it will be softer. Note that I cooked mine at 200°C fanbake and it was ready in 10 minutes. Here it is in case you'd like to try it:
Herbed Pizza Base
2 cups plain flour
4 tspns baking powder
½ tspn baking soda
½ tspn cream of tartar
½ tspn salt
4 tbspns oil
1 cup of milk or water
fresh thyme or oregano, or 1/2 cup chopped parsley
Mix to a soft dough. On a floured tray, roll to desired thickness. Add toppings as desired. Cook 20-30 minutes at 225°C or until golden brown.
I also have another good one from The Gardener magazine but, again, it's no yeast. It is thicker and "puffier" though and if you use milk it will be softer. Note that I cooked mine at 200°C fanbake and it was ready in 10 minutes. Here it is in case you'd like to try it:
Herbed Pizza Base
2 cups plain flour
4 tspns baking powder
½ tspn baking soda
½ tspn cream of tartar
½ tspn salt
4 tbspns oil
1 cup of milk or water
fresh thyme or oregano, or 1/2 cup chopped parsley
Mix to a soft dough. On a floured tray, roll to desired thickness. Add toppings as desired. Cook 20-30 minutes at 225°C or until golden brown.
Re: Good pizza base October 15, 2019 10:36PM |
Registered: 13 years ago Posts: 2,228 |
I like this recipe. I do use Tipo00 flour and it makes a difference. I prefer my own sauce, and just a few toppings, basil, mozzarella and perhaps just a few strips of prosciutto... cook on the highest heat you can, for about 6-8 minutes per pizza. This one blisters and gives slightly charred spots with a good chew. [www.jamieoliver.com]
Edited 1 time(s). Last edit at 10/15/2019 10:36PM by Griz.
Edited 1 time(s). Last edit at 10/15/2019 10:36PM by Griz.
Re: Good pizza base October 15, 2019 10:37PM |
Admin Registered: 18 years ago Posts: 7,844 |
For speed, ease and simplicity, I like the 3 ingredient base that has just flour, yoghurt and salt. Sometimes I add herbs to the base mix. No rising necessary, you mix it, pat it out, put on the topping and into the oven. I can decide at 11.30 that I want pizza for lunch and by 12.15 it's done and ready to eat, including grating cheese and chopping any vegetables, etc wanted.
Re: Good pizza base October 16, 2019 03:05AM |
Admin Registered: 18 years ago Posts: 7,920 |
I tend to make a regular pizza dough from the recipe we have here - pizza dough
People do like Sharron's pizza base that we have here that has bp instead of yeast as a rising agent but do like the flavour and texture that yeast gives.
People do like Sharron's pizza base that we have here that has bp instead of yeast as a rising agent but do like the flavour and texture that yeast gives.
Re: Good pizza base October 16, 2019 04:08AM |
Registered: 16 years ago Posts: 1,979 |
Re: Good pizza base October 16, 2019 05:07AM |
Registered: 17 years ago Posts: 3,660 |
I see the Jamie Oliver recipe uses some semolina flour. I do this with Sharon's pizza base too. Her original recipe [www.foodlovers.co.nz] uses 1¾ cups plain flour so I do 210g flour and 50g semolina flour instead. I used to use fine semolina flour and then once I couldn't get it and resorted to coarse semolina flour instead which gave an unexpected even better result so I always use coarse now.
I had to make it dairy-free once for a little visitor and discovered water instead of milk makes the base even better (got rid of softness) so I always make it with water now instead too. Considering we hardly ever have milk in our fridge these days, it was a great extra bonus to find out thanks to our little visitor!
Edited 2 time(s). Last edit at 10/16/2019 05:15AM by J1.
I had to make it dairy-free once for a little visitor and discovered water instead of milk makes the base even better (got rid of softness) so I always make it with water now instead too. Considering we hardly ever have milk in our fridge these days, it was a great extra bonus to find out thanks to our little visitor!
Edited 2 time(s). Last edit at 10/16/2019 05:15AM by J1.
Re: Good pizza base October 16, 2019 05:45AM |
Registered: 17 years ago Posts: 676 |
Re: Good pizza base October 18, 2019 03:39AM |
Registered: 18 years ago Posts: 771 |
Re: Good pizza base October 18, 2019 04:15AM |
Registered: 7 years ago Posts: 804 |
I dont even use a recipe now.
I add a sachet of yeast to some warm water with some sugar (half teaspoon) salt and a bit of olive oil - I leave this to froth and bubble.
I then add about 4 cups of flour and enough water to create a dough and knead it for about 5-10m till smooth and shiny.
I leave this to rise - 30 minutes or half the day depending on what Im doing to and then re knead for a minute or so and use.
Ive even used it without waiting for it to rise with a great result!
I roll it quite thin and are quite generous with a good seasoned tomato puree.
Its seriously delicious and I NEVER need a recipe - I just remember 4 cups of flour and go from there.
Vanessa
I add a sachet of yeast to some warm water with some sugar (half teaspoon) salt and a bit of olive oil - I leave this to froth and bubble.
I then add about 4 cups of flour and enough water to create a dough and knead it for about 5-10m till smooth and shiny.
I leave this to rise - 30 minutes or half the day depending on what Im doing to and then re knead for a minute or so and use.
Ive even used it without waiting for it to rise with a great result!
I roll it quite thin and are quite generous with a good seasoned tomato puree.
Its seriously delicious and I NEVER need a recipe - I just remember 4 cups of flour and go from there.
Vanessa
Sorry, only registered users may post in this forum.