This is a nice and easy pizza base recipe with which does any pre-baking. This recipe is so easy that I actually knead the pizza dough by hand. No kneading machine required! However, you would need lots of extra flour to dust because the dough contains no added fat and can be quite sticky to handle. I can use fresh tomatoes and juicy pineapple as my pizza toppings and yet the pizza crust turns out to be a great texture and not soggy.
|Pizza made from our hard work...tomatoes and oregano from our garden|
|Our tomatoes...from our garden to our dining table.|
Here two other pizza that I've made:
|Ham and Pineapple Pizza|
Here's the recipe from an advertising feature (Perfect Italiano) in Donna Hay Magazine, Issue Dec 2011 / Jan 2012 (with my modification in blue)
Basic Pizza Dough
Make 2 x 26 cm large pizza or up to 8 mini pizza
1 tsp dried yeast
1/4 tsp caster sugar
3/4 cup (180ml) lukewarm water
1 1/2 cup (225g) plain flour
(replace with a combination of Italian OO flour and bread flour in the ratio of 1:4)
1/2 tsp salt
Place yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 10 min or until bubbles appear on the surface. Place the flour and salt in a bowl and make a well in the centre.
Add the yeast mixture and mix together with a wooden spoon to form a dough. Knead the dough on a lightly floured surface for 4-5 minor until smooth and elastic. Place the dough in a large bowl, cover with a clean, damp cloth and set aside in a warm place for 25-30min or until the dough has doubled in size.
Note: Using 3/4 of the above recipe, I can make 4 x 15-17 cm mini pizza
Preheat oven to 220°C or 200°C fan forced. Divide the dough into its portion size and roll out on a lightly floured surface into its required size. Place them on lightly greased baking trays.
My pizza toppings for each mini pizza are:
Tomatoes and Pesto Pizza
Spread base with 1 tsp basil or tomato pesto leaving a 0.5cm border. Add 4-5 cherry tomatoes (halved), sprinkle salt and pepper.
Ham and Pineapple Pizza
Spread base with 1 tsp tomato pesto leaving a 0.5cm border. Add 40g thinly sliced ham and 2 slices of pineapple.
Spread base with 1 tsp tomato pesto leaving a 0.5cm border. Add 30g salami.
For each pizza, sprinkle1/4 cup of mozzarella and tasty cheese blend and bake for 12-15 min or until topping is golden and the base is crisp. Top with 4-5 oregano or basil leaves (except for pineapple and ham pizza) and serve.