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Food/Recipes

fool proof pizza base

12 replies

booksinbed · 27/09/2012 22:40

anyone have the above for hand and/or bread maker recipies please - mine have com eout too crisp and dry despire following recipie o the letter - thanks !!!

OP posts:
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luisgarcia · 28/09/2012 00:25

please can you post the recipe you used?

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flatpackhamster · 28/09/2012 08:31

I can point you in the direction of the Women's Institute Book of Bread, which is foolproof. I haven't had a single bad recipe out of it. I use their pizza dough recipe every couple of weeks.

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CogitoErgoSometimes · 28/09/2012 08:33

Here's mine

8oz strong or extra strong bread flour
1 sachet Hovis easy blend dried yeast
salt
slug of olive oil
1 egg
enough water to mix to a soft dough

Either knead the above by hand, in a processor with a dough hook or in a bread machine until it is stretchy, smooth and not sticky. Roll/stretch out to fit about a 12" pizza plate then brush with olive oil before thinly adding your tomato base and toppings. Finish off with a little more oil sprinkled over the top.

Set the finished pizza to one side in a warm kitchen for about 30 minutes as this gives the yeast chance to activate Heat the oven to 200C and cook on a high shelf for about 15 minutes.

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TirednessKills · 28/09/2012 12:11

This reply has been deleted

Message withdrawn at poster's request.

HollyMadison · 28/09/2012 12:36

How much yeast is in a sachet of yeast? a teaspoon? i have been using a similar recipe but I can't get it to work and the base is never cooked properly but top is well done. I live in Asia and can find yeast but not in sachets.

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blackteaplease · 28/09/2012 12:39

I always.cook my base in the oven first then top it and put it back in to ensure its cooked through.

I use 250g bread flour, 4g yeast, a glug of olive oil and 125g water for one pizza

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CogitoErgoSometimes · 28/09/2012 12:40

There's 7g per packet and it's the fast acting stuff that doesn't need activating first in water. If your base isn't cooked properly consider investing in a pizza dish with holes in the bottom. And try putting less topping on. If pizzas are top-heavy they tend to be soggy.

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Ploom · 28/09/2012 12:41

a packet of yeast = 7g.

we've just had pizza for lunch - 300g of strong bread flour, 7g yeast, 1 1/2 tsp of salt, 175ml warm water, 3 tbsp olive oil.

Knead for 10 mins then roll out to thin dough and add toppings.

In the oven for 10 -15 mins at 240.

dc wolfed them down.

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Ploom · 28/09/2012 12:42

oh meant to add, I cut the dough into 3 and roll out fairly thin.

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Silibilimili · 28/09/2012 12:47

There are some variations to pizza base recipes on the bbc good food website. I have tried a number of them and the pizza has always worked out fab. Is your oven on the right temperature?

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HollyMadison · 28/09/2012 13:06

Thanks for the tips. I'm a terrible cook! I have my oven on 200. It's not much of an oven as they go for fast wok type cooking here. The oven doesn't have shelves as such and the highest I can put things is in the centre. I think a dish with holes and also cooking it before I top it might work, or at least be an improvement!

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NoillyPrat · 28/09/2012 14:45

I always use this base and it's really yummy, never let me down.
www.bbcgoodfood.com/recipes/4683/pizza-margherita-in-4-easy-steps

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