A pizza base is traditionally made from a bread dough mix. The home of pizza is Italy where a thin base is favoured, whilst Chicago USA favours a thicker base 'deep pan' pizza.
INGREDIENTS to serve 4 people :-
|
Bread dough base :- |
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|
150 |
ml |
¼ |
pt |
warm water [ hand hot ] |
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|
½ |
teaspoon |
sugar |
||||
|
15 |
g |
½ |
oz |
dried active yeast |
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|
250 |
g |
½ |
lb |
strong flour |
||
|
1 |
pinch |
salt |
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|
25 |
g |
1 |
oz |
lard or margarine or olive oil |
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|
Pizza topping :- |
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|
1 |
tablespoon |
tomato purée |
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|
250 |
g |
½ |
lb |
sliced tomatoes |
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|
basil leaves |
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|
125 |
g |
¼ |
lb |
mozzarella cheese |
||
|
1 |
dessertspoon |
olive oil |
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METHOD :-
Pour warm water into a measuring jug. Add the sugar and dried yeast. Stir well then leave in a warm place for 5-10 minutes until frothy, like the head on a pint of beer.
If the yeast has not formed its froth after 20 minutes, then it is either too old or dead; probably killed by too much heat. Either way you need to start again with fresh yeast.
Place the flour, salt, and fat in a large mixing bowl, and rub in the fat until well dispersed.
Add the frothy yeast mixture and knead or combine the dough together until it is smooth, free from stickiness, and easily forms a ball.
Roll into an 8"-12" diameter circle depending on whether you prefer a thick or thin base.
Place on a greased baking tray.
Spread the tomato purée evenly over the dough base. Add the sliced tomatoes, basil leaves, and slices of cheese. Distribute the topping evenly over the dough.
Bake at Gas mark 8 / 450oF. / 220oC. for 15 - 20 minutes until it is well risen, golden brown, and bubbly.
Drizzle the olive oil evenly over the pizza just before serving.