pizza base recepie?

Question

I used to make pizza bases like bread with strong flour and yeast but cant remember how i did it now. I need to be as healthy as poss so does anyone have any good suggestions and also maybe for healthier toppings too???

Answer 1

I love pizza. I use whole wheat flour and I think it is better than pizza made with regular white flour.

Super Easy Pizza Dough

2 cups whole wheat flour
1 pkg. or 1 tbsp. active dry yeast
3/4 tsp. salt
1 c. warm water
1 tbsp. olive oil
1 tsp. honey

Pour flour into a large mixing bowl. Add yeast and salt. Mix well. Add water, oil and honey; mix well. Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

Punch down and press into a greased 14 inch pizza pan or a 10 inch pan for a thicker crust. Spread sauce and other ingredients on pizza crust. Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown and cheese is melted.

I like to use veggies for the toppings - my favorites are mushrooms, chopped zucchini, onion, and red and green bell peppers. I saute the veggies in olive oil before putting on pizza. I also use shredded reduced-fat mozzarella cheese. I often add pineapple chunks for an extra treat.

Answer 2

Couldn't think of one with strong bread flour but I use this one.
For healthy toppings I make a vege sauce I chop some peppers, courgettes, onion, aubergine and sweat them down till soft add tinned tomatoes then blitz in my food processor till smooth, Then I add whatever else I like knowing I'm getting a 5 a day portion just in the sauce.

Ingredients :
1 1/4 cup warm water
1 packet yeast
3 1/2 cups plain flour
1 teaspoon salt
1/4 cup olive oil
1 pinch salt



Recipe :
Pour the warm water into a bowl, sprinkle the yeast on top and leave for 2 minutes. Add a pinch of salt and cover bowl. Put in a warm place for 5 or 6 minutes, until mixture becomes frothy.
Put flour and salt in a large bowl, make a well in the centre, then pour in the yeast. Add the rest of the water and the oil, then mix until all ingredients are combined.
Knead until springy and elastic.
Roll the dough into a ball and put in a greased bowl. Cover bowl with clingfilm and leave in a warm place for 2 hours, to rise.

Divide dough into two. Roll out each half onto a floured surface, until you have the desired thickness.
Make sure pizza base is the same thickness all over by pressing with the flat of your hand and mould it into shape.
Pinch up the edges, so the edge of your pizzas will be slightly raised.
Choose a topping (see above) and cook in a moderately hot oven.

Answer 3

Party Pizza Base:

45 min 15 min prep
8 servings
1 pizza

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

1. If using vegetables for topping, lightly saute vegetables first. Set aside.
2. Preheat oven to 220 degrees Celsius.
3. Line baking tray with baking paper.
4. Put flour, salt and baking powder in a bowl and rub in margarine until the mixture resembles breadcrumbs.
5. Add enough milk to form a soft dough. Knead lightly.
6. On a lightly floured surface, roll out dough to a 25cm/ 10 inch circle.
7. 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.
8. Bake for 25-30 min until cooked and golden brown. Serve hot or cold in slices. Freeze for up to 3 months.

Answer 4

We used a similar recipe in the pizza place where I use to work. I have never tried to make the dough since then, so if your dough is too "elastic" in other words, won't hold its shape, put it in the fridge for at least 24 hours. That is what we had to do, but we "hand tossed" the dough. It was always a problem if we had a big rush and ran out of dough, because the fresh dough would not hold the shape. we would toss it out to a 13 inch pie, and it would shrink back down to about 8 inches... really a pain. keeping the dough in the fridge for 24 hours solved the problem. It had the consistency of soft clay, where the fresh dough was more like foam rubber. Good luck!

Answer 5

Perfect Pizza Dough

I developed this dough years ago. Baking your dough on a pizza stone will guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest position in oven and preheat oven to highest setting [500°F-550°F].

3/4 cup warm water [105°F to115°F]
1 teaspoon superfine sugar
1 envelope yeast [ensure its freshness]
2 cups flour
1 1/2 tsp. olive oil
3/4 tsp. kosher salt

Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast over; let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process until dough forms. Turn dough out onto lightly floured surface. Knead until smooth, about
5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your dough, top and bake for 10 to 12 minutes until crispy.

The best toppings are vegetables. For added flavor, saute vegetables in heart-healty olive oil first, the blot with paper toweling before adding to the pizza. I like mushrooms and sweet red bell peppers

Answer 6

here's a good quickie if you dont have any yeast or are in a hurry.8oz self raising flour, 1/2 teaspoon salt, 1 1/2oz butter or margarine, 1/4 pint milk.. make into soft dough roll out to 12in circle. top as desired. bake at gas 6, 220c about 25 mins.

Answer 7

listed here are the two i take advantage of each and all of the time desire this helps u CHIP save BATTER  8oz flour 2 eggs salt mustard powder ice chilly sparkling water place the flour, salt & mustard in a bowl and beat interior the eggs one by one upload the sparkling water beating nicely Dry the sausages and coat in flour dip in batter & fry PIZZA BASE  ½ lb S.R. Flour 1oz Marg Pinch Salt 6 floz Milk a million.Sieve flour & salt 2.Rub in mar, slowly fold in milk to form a comfortable dough 3.Knead gently for 10 minutes 4.gently roll out & place on a greased baking tray 5.Bake for 20 minutes at 425C 6.unfold base with tomato sauce or garlic butter

Answer 8

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Answer 9

Look here http://www.pizza.it/eng-site/ricette/welcome.htm
There is the recipe for pizza base with photos and advices and a lot of recipes.

Answer 10

here is one I am interested in maybe trying..the flour is sold at the website link below the recipe.It is a special Italian flour. They have a good web board there where people trade ideas for recipes for pizza places and home cooking of pizzas.


Basic Vera Pizza Napoletana Dough Recipe

Ingredients

By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½, plus 2 TBL water (or 1 ½ to 1 ¾ cup)
2 tsp salt
2 tsp dry active yeast

By Weight
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
2 tsp salt
2 tsp dry active yeast

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cups when I cook dinner for the family, but pizza and bread dough is different. Being exact really counts, and nothing works better than a digital scale.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
If you won't need your dough for more than an hour, refrigerate it until you are ready to start.
If you won't have an hour to let your dough rest, read our Dough in a Hurry strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour.
http://www.fornobravo.com/pizza/pizza_dough.html

here is pizza sauce recipe from same website

Pizza Sauce Recipe

You can use canned San Marzano tomatoes (Pomodori Pellati) to create a wonderful, and simple pizza tomato base. Use a potato masher to get a good sauce consistency. Don’t use a food processor or hand mixer, as those will break the seeds and give your sauce a bitter flavor. If you are using a brick oven, you should not cook the sauce. The hot oven will cook the sauce perfectly. If you are using a pizza stone in your oven, you might want to try cooking the sauce first. Try it both ways to see what you like.

Smashed Tomato Sauce
1 can (28 oz) San Marzano tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of salt
1 teaspoon of oregano

Options
1 teaspoon dried basil or 2 tablespoons of fresh basil
1 tablespoon garlic powder
2 tablespoons red wine vinegar or lemon juice
1 tablespoon olive oil – done forget to swirl excellent EVOO on your pizza right before you put it in the oven
http://www.fornobravo.com/pizza/pizza_sauce_recipe.html

here is another one I am thinking about trying (this has been converted from wts to volume by me). This was from the pizza web board and the note below the recipe was made by the poster, not my note.

Pizza dough with King Arthur flour

11.1 cups (50 oz) King Arthur bread flour, blue/white bag
3/4 cup plus 2 TBSP with 200mg vitamin C water*
1/4 cup plus 2 TBSP. yeast water
2 ½ cups of ice water
5 tsp. salt
7 tsp sugar
4 TBSP of extra virgin olive oil
2 tsp. yeast

* I put 1 gram vitamin c crystals in 1000 grams of water to make a solution of 1mg/g water; 7oz VCW gives about 200 mg of vitamin C. The vitamin C (ascorbic acid) helps the dough survive the freezing process.

Now of course, the processes, mixing, etc. needs to be added; once I get this up on my website, I'll post a link in the dough recipes forum.
http://www.fornobravo.com/forum/f10/weight-vs-volums-456.html

here is one for whole wheat and honey..sounds healthy, but maybe a little toooo healthy for me..

Whole Wheat and Honey Pizza Dough

"Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust."

Original recipe yield:
1 - 12 inch pizza crust

INGREDIENTS
·1 (.25 ounce) package active dry yeast
·1 cup warm water
·2 cups whole wheat flour
·1/4 cup wheat germ
·1 teaspoon salt
·1 tablespoon honey

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3.In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4.Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5.Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
http://allrecipes.com/recipe/whole-wheat-and-honey-pizza-dough/detail.aspx