I love a good pizza on a Friday, and they feature most Fridays on our meal plan.
So why am I posting this on a Wednesday?
Lately, I've been experimenting. Making lots of different pizza doughs that all claim in one way or another to be the 'best' or the 'most authentic'. This one my friends, is the one I've found to be the best. The dough is best made the day before, it does make 4 bases and the dough can be frozen so you can make it anytime and freeze to make when the pizza mood takes you.
If you're into pan or puffy pizza, close down the window people, this recipe is not for you - crispy and delicious - allows the toppings to do their magic with your tastebuds and no soggy centre!
Ingredients
1 tsp dry yeast
3 ½ cups plain flour
1 cup semolina
1 ¾ cups warm water
2 tablespoons vegetable oil
1 tablespoon sea salt
Method:
Place yeast and water in a small jug or bowl and leave for 10 minutes to activate - it will become frothy. Add oil and salt.
Place flour and semolina in the bread machine or mixer with dough hook, add the yeast/oil/water/salt mix and knead on a low setting for about 10 minutes.
When ready to use, split the dough in 4 equal pieces and allow to come to room temperature.
Roll out on floured surface into desired pizza shape/size - this is the type of pizza dough you could actually find yourself tossing in the air, it's lovely to touch.
Preheat your oven to it's highest setting.
Arrange all your toppings that you like and prepare your base paste. Mine has a 400g tin of diced tomatoes, 2 cloves of garlic, 2 tb tomato paste and some chopped parsley, oregano and basil.
I also have a mix of cheese - I make mine about 30% tasty cheese, 60% mozzarella cheese and 10% parmesan.
I spread my sauce - about 3-4 tb at most on each pizza, then a thin sprinkling of cheese mix, toppings, and then another thin sprinkling of cheese.
Here are our masterpieces!
Potato, rosemary and goat's cheese (Laura and Olivia's favourite)
Proscuitto, fig, goat's cheese and basil (my favourite)
Pepperoni, bacon, red onion, field mushroom, olives and anchovies - Eloise and Hubby's favourite
What's your favourite pizza topping?
Print this post in friendly format
7 lovely comments:
Ahh having a look at this recipe it is different to the one that I make but similar too. I love pepperoni on pizza-simple cheese, tomato and pepperoni! :D
We made pizza tonight using your base recipe and it turned out amazingly well (especially considering it was my first attempt at making bases from scratch. We topped ours with lamb, potato and rosemary, and it was delicious. Thanks for the recipe and inspiring me to get back into the kitchen.
Pleasure Clare - I'm so so happy you tried it and loved it! Good on you for making it from scratch! xx
why yes this is a delicious base!! Also it is really really nice to touch andmould, almost didnt want to to it :blush:
The boys had the usual ham cheese pineapple and mushrooms
I had zuchinni eggplant mushrooms and feta.
tis a keeper!
I am going to try this Liss, sounds like you have done the homework .
I have been looking for a good pizza base for our wood fire pizza oven...once the weather improves we will definitely give them a try!
One of our favourites is pesto and roma tomatoes, with cheese, topped with some basil leaves.... kids fave!
one of our old faves is a satay base sauce, with chicken (shred 1/4 BBQ chicken = lazy) with peanuts, cheese and spinach leaves; tandoori chicken with mango chutney and raita drizzled afterwards... :-) yummy! :-) Mr NASA hasn't made bases from scratch before but he does make everything else from scratch - so he's really keen to make your dough! Thanks :-)
Post a Comment