Pizza Dough

[Happyfamily123]

Need a homemade recipe for a really thin crispy base, we all hate thick and heavy bases x

I use Hfw/Daniels Steven's recipe- it's the one that works best for me.

250g strong white bread flour
250g plain white flour
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting
In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

Preheat the oven (and pizza stone or substitute) as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone. Bake until any cheese is bubbling and the base is taking on some colour, seven to nine minutes.

Exactly what @NavyFlask does, same recipe!

We make it most weeks. Thin as I dare, very hot pizza stone (oven 250), I sprinkle fine semolina on first.

@NavyFlask @ArabellaPilkington thanks will definitely try this at the weekend x

I use passata as the base sauce, and then mozzarella/cheddar mixed and toppings. I also drizzle a tiny bit of olive oil over before I put it into the oven (that helps it crisp up)- they're really good!
I make huge ones (to cut down on waiting time, as we've only two oven shelves) so I cook them for about 15 mins.

I got the pizza pilgrims book for Christmas and using their dough/method means DH and DD insist on pizza every week now! I ferment the dough for 48 hours (and use dried yeast but not instant) - for 3 x 10" (roughly) pizzas I use:
400g pizza flour (they recommend caputo)
12g salt
248 ml water
0.32g yeast (I had to buy small measuring scales from amazon).

It makes a really wet dough initially but comes together after about 8 mins of kneading. Cover and leave overnight at room temperature. Next morning divide into portions, cover, and leave at room temp for 6 hours, and then stick in the fridge till the next day. Remove from fridge ~2 hours before using. You then fry it! I'd never tried this method, but put the stretched out dough in a hot frying pan (no oil), put on your sauce, a sprinkle of parmesan, drizzle of olive oil and then your toppings. Fry for 1-2 mins and then put under a really hot grill for another 1-2 mins. Crispy base and the best crusts ever!