Jump to content

Recommended Posts

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.

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!)

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.

  • 1 month later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • It's a lovely journey via train, particularly with older children. Another vote for man in Seat 61 as the best source of info!
    • Hi there I am an experienced cat/dog/house sitter. If you are going away this summer and would be to know your house and animals are being taken care of well don’t stress I can help. I have experience across a range of breeds, rescued more animals than I can count and I am a qualified vet nurse.  Please get in touch with dates and location and hopefully I won’t be booked up. Happy to negotiate a good rate.    Contactable references available, current DBS available.    Many thanks  Trace  
    • What Firkins were they? The only localish ones I remember were the Phoenix and Firkin and the Fox and Firkin. The Plough has changed its name several times, and then back to the Plough, but to the best of my recollection the Uplands Tavern was named that until it became The Actress, and The Bishop was called something else whose name escapes me (though the smell from the gents lingers in my memory) but I'm pretty sure it wasn't a Firkin?
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...