pizza base recipe?

Question

im doing a pizza development for my food course work i was wondering if anyone had a good recipe for a plain base that i could adapt

Answer 1

Just bread dough, nothing more, nothing less.Make sure to use strong white flour like Canadian or Italian Tipo AA.

Answer 2

2 cups whole-wheat flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup margarine (50g)
2/3 cup milk (150mL)
pizza toppings, of choice

Not the one? See other Party Pizza Base Recipes
< 60 mins Pizza
Low Cholesterol Pizza
If using vegetables for topping, lightly saute vegetables first. Set aside.
Preheat oven to 220 degrees Celsius.
Line baking tray with baking paper.
Put flour, salt and baking powder in a bowl and rub in margarine until the mixture resembles breadcrumbs.
Add enough milk to form a soft dough. Knead lightly.
On a lightly floured surface, roll out dough to a 25cm/ 10 inch circle.
Place the dough on the baking tray and pinch up edges to make a rim. Spread tomato puree on base, and 2 tBsp herbs if desired.
Bake for 25-30 min until cooked and golden brown. Serve hot or cold in slices. Freeze for up to 3 months.

Answer 3

That sounds about right to me. This is how I make it - 200g Self Raising Flour 50g Block Margarine 1/4 Pint Milk Pizza toppings Light oven to Gas 6 or 200°c and grease a baking tray. Sieve flour into mixing bowl. Add the margarine to the flour and chop into small pieces. Rub in the margarine to the flour so that it is like bread crumbs. Add milk to the mixture tablespoon by tablespoon, until the mixture forms together. Remove mixture from bowl onto a floured surface. Knead the mixture lightly, then roll out to the shape and size required. Place onto a greased baking tray or pizza tray. Add the toppings ensuring that none of the topping falls on the tray. Bake in the oven for 30-40 minutes.

Answer 4

Try the following

Pizza dough base
For the dough
650g/1lb 5oz Italian '00' flour (strong white flour)
7g sachet of easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water

Method
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size

or Basic Pizza Dough
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil

To roll out:
2-3 level tablespoons polenta (cornmeal)
Pre-heat the oven to its lowest setting.

Begin by warming the flour slightly in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then add the olive oil and pour in 4 fl oz (120 ml) hand-hot water water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing. Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this). Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. The next stage is to tip the dough back on to a work surface that has been sprinkled generously with polenta to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Using a thick oven glove, very carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on a high shelf for 10-12 minutes, until the crust is golden brown

Answer 5

this one is quick nice and easy. 8oz self raising flour. 1/2 tsp salt 1 1/2 oz butter.rub in and add 1/4 pint of milk. mix to firm dough.roll out to 12inch circle. add toppings of your choice. and bake at gas mark 6 or 200C/400F for 25-30mins.

Answer 6

dough(maida) 150 gms,yeast 15 gms,a little luke warm water,olive oil 1tsp, sugar 1tsp
make dough using above ingredients,put in plastic cover and remove air from cover. leave for half hour for fermenting,roll into required size bases and bake @350 degree fh for 15 min

Answer 7

I love this website...the pics of the pizza look so yummy makes my mouth water...i have heard to never use tap water, only distilled water...


http://tim.rocketry.org/cooking/pizza_sauce/
http://tim.rocketry.org/cooking/bitchinpizza/

this one sounds good too
http://www.recipezaar.com/97255 (onion ,bell pepper, black olive and mushroom pizza)

here is another interesting website
http://www.pizzeriasecrets.com/pizza.html?hop=angmac

Answer 8

you could use a tortilla wrap