February 2, 2019 8:07 am Leave your thoughts
It’s National Pizza Day today and we’re sure that, just like us, you want a pizza the action. But let’s leave the greasy takeaway-style pizzas in their cardboard boxes. Today, do pizza properly – make it yourself!
What’s the best pizza base recipe?
We’ve tracked down what we consider to be the TWO best pizza base recipes out there. They’re both simple and produce great results. The first is for a thin and crispy pizza base – the second for a deep-pan pizza (sometimes known as ‘pizza pie’).
Best thin and crispy pizza base recipe
This is the quickest pizza base to make and many people’s favourite. Crispy and light, it lets you focus most of your efforts (and appreciation) on the toppings. The dough doesn’t need a lengthy period to rise and only requires a little bit of kneading, meaning that you can make this almost on impulse, for a quick evening meal. This is real last-minute, ‘what’s for tea, Mum?’ pizza.
The heat inside the oven makes the dough rise slightly, giving it the chewiness (and bendiness) you’re looking for. You’ll be able to fold it in half, if that’s how you like your pizza!
This recipe makes enough for one large pizza (all for you, or to share).
75ml warm water
½ tsp dried active yeast
150g plain flour
Good pinch of salt
1 tsp olive oil
Place the sheet or tray on which you intend to cook the pizza in an oven preheated to 220C/425F/Gas Mark 7.
Put the water in a bowl. Sprinkle the yeast onto it and leave it for 5 minutes to dissolve and foam up.
Add the flour and salt and mix well.
On a floured work surface, knead the dough for 5 minutes.
Cover with the upside-down bowl and leave for about 10 minutes (giving you time, of course, to prepare the toppings).
Now for the fun bit…stretch and pull and generally mess around with the dough until you’ve got it in the shape you want.
Then place it on the preheated baking tray and brush with the olive oil. Add your toppings, as desired.
Bake for around 10 minutes!
Best deep-pan pizza base recipe
Perhaps you’d like to go a little deeper? For some people, it’s the base that’s the star of the show with a pizza. This recipe makes a plump, fluffy, not-too-dense-but-still-deep base. You might even be inspired to ‘stuff your crust’….
250g strong bread flour
½ tsp salt
½ sachet dried active yeast
2 tbsp oil
150ml warm water
Mix the flour, salt and yeast in a bowl. Make a well in the middle of the bowl and pour in the oil and water. Mix everything together to form a dough.
Rub the dough with a little more oil then, on a floured surface, knead it well for 5 minutes. Cover with the bowl and leave for 10 minutes.
Knead again for a further 5 minutes, then put the dough back in the bowl and cover with clingfilm or a damp tea-towel. Leave somewhere reasonably warm to ‘prove’.
After an hour, the dough should have doubled in size.
Preheat the oven to 220C/425F/Gas Mark 7.
Take the dough and press, push and cajole it into the shape you want, placing it in a deepish tin. Bake for 10 minutes without any toppings at all, so that the base doesn’t become soggy.
Then add the toppings and bake for a further 25 minutes.
What’s the best flour to use for pizza?
Recipes vary in the kind of flour they ask for. US recipes will frequently list ‘all purpose flour’, which translated, is what we in the UK call plain flour. Recipes that avoid yeast (perhaps for allergy reasons) may require self-raising flour. Others – especially those for deep-pan pizzas – specify strong bread flour.
Almost all recipes call for white flour: this not only proves and cooks faster, but does give a deliciously light crust. There’s no reason at all, however, why you shouldn’t make a wholewheat pizza if you prefer – or use half-and-half white and wholewheat flour.
For the very best thin-and-crispy pizzas, we’d suggest you give serious consideration to 00 flour. We sell organic 00 pasta and pizza flour from Doves Farm. The 00 rating indicates that this is a very fine flour, with a tiny amount of bran. It produces a wonderfully soft texture and, being low in gluten, gives the finished pizza some stretch, but not too much. (As the name indicates, it’s suitable for making pasta, too.)
And what if you’re gluten-free? Fortunately, we’ve got specialist gluten-free pizza flour too, from Orgran. Based on a mixture of potato and maize starches, with maize and yellow pea flours, this mixture will give you a pizza base in minutes, with the addition of some water and oil.
And what to stick on top?
Jamie Oliver makes a great, classic tomato sauce to top a pizza, using just tins of tomatoes, garlic, basil and olive oil.
With the best flour, the best recipes and the best suggestions, we’ve got all you need to make yourself the very, very best pizza today!00 flour, cassava flour, coconut flour, cold-pressed oil, Doves Farm, dried active yeast, gluten-free pizza pasta flour, National Pizza Day, olive oil, Orgran, pasta flour, pizza flour, plain flour, rice flour, salt, self raising flour, strong bread flour, Teff Flour, white flour, wholemeal flour, wholewheat flour
This post was written by Yzanne