Pizza base recipe

[Polly D]

Does anyone have a good recipe for pizza bases (preferably not involving yeast)? But keen to have either or both.

[Ant]

I just buy them ready made. Lazy, I know.

[Polly D]

But either too crunchy or too soggy, don't ya think? I do have a recipe from the senior Mrs D but it doesn't quite hit the spot so wanted to try another one.

[Michael Palaeologus]

Pizza base and stuff

[Polly D]

Awh thanks Mr P. I like James Tanner's no-fuss dough attitude. That's tonight's tea sorted.

[Brendan]

Hear is how I do it. It does involve yeast though.

Sieve required amount of plain flour into mixing bowl. Add salt and pepper.

Mix 1 packet of dried yeast with a little lukewarm water in a small jug and dissolve a big old dollop of honey into the water.

Add olive oil to the floor and mix.

Slowly add water mixture until you have a good pizza doughy consistency.

Knead the dough on a floured surface until it is even and flexible.

Leave it to stand for about 15 minutes.

Knead a bit more and roll to required size.

Sorry I can?t be more specific about quantities but I just play it by ear.

[Polly D]

Honey! Thanks Brendan. I'll try that one when I've got round to buying some yeast.

[PeckhamRose]

I remember this Pizza recipe from VIZ a few years ago.

Crunch some digestive biscuits up in a plate with some old bread.

put some cheese on it.

Put a tomato on it

Grill it.

Charge people ?8.95

Job done.

[Peckhamgatecrasher]

You can make a basic scone dough (w/o sugar) and use that as a base, or good old stale french bread cut in half longways.

[Polly D]

Peckhams please!

We tried the following, as suggested by James Tanner via Mike P:

250g plain flour

8 tbsp olive oil

2 tsbp water

1 tsp salt

It was yum but more like pastry than pizza base. Yummness was more down to the toppings.

Think it's best to go to the Gowlett ...

[Peckhamgatecrasher]

Don't know if this helps but I was in P. Express this afternoon (following strenuous iceskating so anything would taste fab).

The pizza base chef (?) was making them in front of our table. Dough balls (about tennis ball size) were squashed flat with hands, minimally rolled with pin, exuberant amounts of flour applied and then stacked (about six). More squashing took place, then more flour applied and each disc was whirled round by finger tips until it stretched and went v. skinny. Quite impressive to watch. Looked enormous fun and I'm sure would add to authentic taste.

Don't think you can really avoid yeast if you want reasonable base.

(BTW - scone base is not that bad, esp if squashed thin!)

[Polly D]

Oh Peckham GC ... thanks but I worked at Pizza Express for YEARS. Even while making the dough this evening I found myself feeling like a pizziola ... or whatever it is we used to officially call the pizza makers. The dough was always so wrong in PE, IMHO.

[SeanMacGabhann]

y'all can't use any old flour.. has to be something like Italian type 0 or summat - have some somewhere in the house will look it up and post

[Peckhamgatecrasher]

My ancient Italian recipe book gives this from Venetian chef:

1/2 oz fresh yeast

2 x tablespoons warm water

8 oz plain flour

1 tsp salt

2 tablespoons olive oil

3 tablespoons milk

Blend yeast w. warm water. Sift flour & salt into heap on work surface, make well and pour in yeast, oil and milk.

With one hand gradually draw flour into liquids and mix to form stiff but pliable dough, add little more milk if necessary. Knead dough, slapping it vigorously on work surface and roll it around under palm of hand for at least 5 minutes. Gather into a ball, place in oiled basin, cover and leave to rise until doubled. (about 1 hour in warm place).

When dough is risen, turn on to floured surface and divide into 2 or 4 pieces depending on size required. Knead each piece lightly and place on well oiled aluminium pie plates. Press dough with knuckles to cover base.

Brush with oil, cover with (whatever). Leave to rise for 30 mins. Bake in hot oven (220) for 15 mins, reduce and bake for further 5-10 mins.

[Ant]

Or order online from PIzza Hut.

[Peckhamgatecrasher]

re flour - I thought that was for pasta making. not sure it makes much difference to pizza base.

[Peckhamgatecrasher]

Caught Jamie at Home last night on the TV and he rustled up some yummy looking pizzas. One super tip was cooking on a piece of granite which gives a crispy base. If you can, see it on catch up TV otherwise here is the web page Jamie Oliver Pizzas

[mightyroar]

Viz recipe rocks PeckhamRose.

spent hours reading the top tips back in my yoot

[AllforNun]

It's all about the Heat folks.