Thin pizza bases recipes?

Question

Does anyone have a recipes for a thin pizza base thanks

Answer 1

4 oz bread flour
1 tablespoonful olive oil
half a teaspoonful dry yeast
pinch of salt

Whether you have to soak the yeast depends on the type: I use the type which you simply add to the flour. Mix the whole with about half a cup of water, knead vigorously, adding more flour if necessary, then roll out to required thinness on a floured board or a clean counter top. Works every time for me.

Answer 2

Ideally, you should make pizzas on a pizza stone. See at the end for exactly how to do this. Neither of these bases are remotely like the Italian bases, but they do taste good. I'm still looking for a perfect recipe for a pizza base.

Thick base
More or less from Elisabeth David's Bread and Yeast Cookery.

Ingredients
450g (1lb) flour (preferably Farina di Grano Tenero)
10g (1/4 oz) salt
340g (1/4 pint) milk
15g (1/2 oz) fresh yeast
1 large egg (or 2 small)
85g (3 fluid oz) olive oil (more may be required)
Method
To warm the flour: put the flour and salt in a glass bowl with a plate on top in a very low oven (the slow setting) to heat through. Warm the milk in a pan or microwave. Mix a little with the yeast, and work to a cream. Beat the eggs into the remainder.

When the flour has warmed through (ten minutes), remove the bowl from the oven (not the plate). Make a well in the centre of the flour and add the yeast mixture and the egg mixture and oil. Work to a dough and knead for five minutes. Add more flour or oil as required. Place back in the glass bowl, put the bowl in a plastic bag and put the plate on top. It takes 1-2 hours to rise. Meanwhile, make the sauce if it needs any kins of making.

When the dough is risen, punch it back down again, knead for a while and then roll out. Transfer the dough to a lightly oiled tray about 12 by 14 inches, and work it out to the edges. Leave to rise for 15 minutes. Preheat the oven to Gas mark 7, 220 degrees celsius.

Roll out the dough to about 30cm (12 inches) wide and place on a floured or an oiled baking tray, or on a pizza stone (see below). Top the pizza as desired.

Bake at gas mark 7, 220 degrees celsius for fifteen minutes, then reduce the heat to gas mark 5, 190 degrees for five to fifteen minutes. When cooked, the border will be golden brown, and be crisp. The undercrust should be crisp and lightly browned.

Thin base
Best to make two small pizzas like this. This bakes wuicker and makes a thick crunchy base.

Ingredients
450g (1lb) flour (preferably Farina di Grano Tenero)
10g (1/4 oz) salt
340g (1/4 pint) water
15g (1/2 oz) fresh yeast
85g (3 fluid oz) olive oil (more may be required)

Method
Proceed exactly as above, but for milk read water and don't beat in eggs. Knead for a few minutes, and leave to rise, covered as above, for an hour or two.

Preheat the oven to Gas mark 7, 220 degrees celsius.

When the dough is risen, punch it back down again, knead for a while and split into two pieces. Roll each out to ten inches circle. Place on the oiled or floured baking sheet, or a pizza stone as directed below.

Top the base, and bake for fiteen minutes or so.

Pizza stone pizza
To make pizza with a pizza stone, you need a pizza stone (surprisingly), two pieces of card and a handful of cornstarch to stop the pizza sticking

Preheat the oven with the pizza stone inside to warm it through. It takes about 45 minutes to warm, so preheat the oven a bit earlier

When it comes to roll out the dough, put the two pieces of card side by side and overlapping along the edge a little. Sprinkle a little cornmeal over them and put the first of the pizza bases on top. Now top the base.

Take the stone or tray out of the oven, put the cards and base on top, then remove them, hopefully leaving the pizza on the stone. Bake in the oven for fifteen minutes or so. The undercrust should be crisp and lightly browned. While the first bakes, prepare the second.
enjoy

Answer 3

RE: Recipe for an Italian type skinny crispy pizza base? i'm searching for a recipe for a mild skinny crispy pizza base dough. A recipe which will artwork in a breadmaker may be large.

Answer 4

I think your asking for a sauce, not a dough???? If I am wrong sorry but my suggestion would be make a basic bechamel sauce and add any cheese you want and some garlic.

You could also just use a garlic oil infused with garlic and rosemary.

Answer 5

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Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt



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In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!


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Thin-Crust Pizza Sauce
28 oz. can whole peeled tomatoes in heavy puree (RedPack brand preferred)
1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)



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Place all ingredients in a blender and puree until smooth. Pour into a saucepan and simmer over low heat for 20 minutes (do not allow the sauce to boil). Allow to cool to room temperature before using.

Preheat your oven to 500 °F about one hour before you plan to bake the pizza.

Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.


Photo courtesy of pizzatools.com

Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

Once cool, use a pizza cutter to slice the pie into pieces and enjoy! Please share your results with me!



Honorable mention: I owe a great deal of my thin-crust pizza making success to Scott Erb, Tod Livingston, and DKM, all who have worked at pizza parlors in the past and have pointed me in the right direction in developing a thin-crust pizza. I have also received some useful information from Fisher Mills who manufactures a thin-crust pizza dough mix for use in restaurants.

Answer 6

You could always use a pita bread if you want a mini yet cheat way of doing it!

Answer 7

HI i am pizza master you can find it here http://pizzarecipe.blogspot.com

Answer 8

to save you the hassle pet, you can buy packets ready mixed, just add warm water, they are quite good.
Chef