how to make pizza base?

Answer 1

oh god!
y did u remind me about pizza?i feel like eating it now.....
ok regarding pizza base,y dont u buy pizza bases at shops?
lol...

Answer 2

I don't know if by 'base' you mean the dough bottom, or the red sauce 'base' before the meat and veggies...Here is the dough recipe.

This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai pizza. It's your pizza, be creative.

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

You have three choices in mixing your dough:
In A Food Processor
In A Bread Machine
By Hand
Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

You're now ready for the next step: Rolling out the dough!

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

There's all the tips you need to make great dough. Now for the red sauce...Just use your favorite marinaria sauce, sparingly, then top with meats and veggies...
To make a white sauce 'base', just cover your dough with alfredo sauce or just a layer of cheeses, then the rest!

Answer 3

I have a wood burning pizza oven in my backyard and I make my own dough

500gr of flour(best is the italian 00)
325gr of water
10 gr of salt
1 packet of active dry yeast

Dissolve the yeast in a little of the water (warm) and let it rest for a few minutes
Make a well in the center of the flour (salt already mixed in)
pour the yeast and the water and work it until it is smooth and has some elasticity.
Cover and let it rest until it is about doubled. From here it is readyto be divided and doubled again to obtain your pizza dough balls.

Answer 4

PIZZA CRUST

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

PIZZA SAUCE
2 tablespoons olive oil
2 pounds whole or crushed tomatoes
2 cloves garlic minced
¾ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon salt
1/8 teaspoon pepper

pour olive oil into parge skillet and place over medium heat. Add tomatoes to the warm olive oil with the remaining ingredients, crushing whole tomatoes with your hand as you add them to the pan. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40-50 minutes.

Answer 5

indian pizza base
1 ] 250 gm refined flour
2] 15 gm of fresh yeast
3] 10 gm sugar
4] 5gm salt
5] 30 gm of margarine or butter

method
1] mix all ing together and make a smooth and soft dough
2 ] rest the dough under a wet cloth for 30 min
3] punch the dough and divide it into 4 portions
rest the portions for 15 min
4] take one portion and roll it in a circular shape like a chjappati then place it on the tray and with a help of' fok'
make holes on the base so it dosnt rise while baking
5] bake in a pre - heated oven at 200 C for 5 - 8 min
6] then apply desired filling and again bake at 200 C for 15 - 20 min

Answer 6

Pizza Sauce

1 10 oz can whole peeled tomatoes, drained
1/2 teaspoon very finely minced garlic
1/2 inch piece hot red pepper
1/4 teaspoon each basil and oregano
3 tablespoons olive oil or lard
1 teaspoon salt

Spead over pizza
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Pizza sauce

Cook 1/2 cup minced onion in 1 teaspoon olive oil until golden. Stir in 1 (8 ounce) can tomato sauce, 1 (1 pound) can tomato puree, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic salt, and 1 teaspoon crumbled oregano. Simmer 30 minutes. Refrigerate until ready to use. 2 - 12 inch

Answer 7

well i think u can go join cookery lessons if you have the time, or look at cookbooks! i recently came across this site and hope that u'll find gd use in it too (:

http://sg.88db. com/sg/Services/Ad.listing/food_entertainment/Cooking_Classes/?Q=&O=post&CatID=3130000&SubCatID=3130700&Image=1

Answer 8

Chicago-Style Deep-Dish Pizza
Prep: 30 minutes
Bake: 40 minutes
Cool: 10 minutes
Stand: 10 minutes

Ingredients
1 16-ounce loaf frozen whole wheat or white bread dough, thawed
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 recipe Meaty Pizza Filling
1 10-ounce package frozen chopped spinach, thawed and well drained
1 egg lightly beaten
1 tablespoon butter or margarine, melted
2 tablespoons grated Parmesan or Romano cheese

Directions
1. Preheat oven to 375F. On a lightly floured surface roll two-thirds of the dough into a 12-inch circle. (If necessary, let dough rest once or twice during rolling.) Place circle in a greased 9-inch springform pan, pressing dough 1-1/2 inches up the sides. Sprinkle with 1/2 cup of the mozzarella. Top with the Meaty Pizza Filling. Mix spinach, egg, and remaining mozzarella. Spread spinach mixture over Meaty Pizza Filling.

2. Roll remaining dough into a 10-inch circle. Cut into 8 wedges. Arrange wedges on spinach mixture, slightly overlapping edges and sealing edges to bottom crust along edge of pan. Brush top with melted butter and sprinkle with Parmesan

3. Bake, uncovered, in the preheated oven for 40 to 45 minutes or until filling is hot and crust is done. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. Remove sides of springform pan. Cut into wedges. Serves 8.

4. Meaty Pizza Filling: In a large skillet cook 12 ounces bulk Italian sausage and 1 cup chopped onion until sausage is brown, drain. Pat meat with paper towels. Stir in one 8-ounce can pizza sauce; one 4-ounce can mushrooms, drained; one 3.5-ounce package sliced pepperoni; 2 teaspoons dried basil, crushed; and 1 teaspoon dried oregano, crushed.

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Pepperoni Pizza
Prep: 15 min.
Bake: 10 min.

Ingredients
4 6-inch Italian bread shells or 2 12-inch Italian bread shells (Boboli)
1 8-ounce can pizza sauce
1/2 teaspoon dried Italian seasoning, crushed
1 8-ounce package shredded four-cheese pizza cheese (2 cups)
1 3.5-ounce package sliced pepperoni
1 2.25-ounce can sliced pitted ripe olives, drained (optional)

Directions
1. Preheat oven to 425 degrees F. Place bread shells on an ungreased baking sheet. In a small bowl, stir together pizza sauce and Italian seasoning. Spread pizza sauce mixture over bread shells.

2. Sprinkle bread shells with the cheese. Top with pepperoni and, if desired, olives. Bake in the preheated oven about 10 minutes or until cheese is melted and bubbly. Makes 4 to 8 servings.

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Canadian Bacon Pizza
Prep: 20 min.
Grill: 5 min.

Ingredients
1 6-oz. jar marinated artichoke hearts, quartered
2 6-inch Italian bread shells (Boboli)
1 cup shredded fontina or mozzarella cheese (4 oz.)
6 slices Canadian-style bacon, cut into strips (about 5 oz.)
3 plum tomatoes, sliced
1/4 cup crumbled feta cheese (1 oz.)
2 green onions, thinly sliced (1/4 cup)
1 Tbsp. snipped fresh oregano or basil

Directions
1. Drain artichoke hearts, reserving marinade. Brush the bread shells with some of the reserved marinade (discard any remaining marinade). Sprinkle half of the fontina or mozzarella cheese over shells. In a large bowl toss together the artichoke hearts, Canadian-style bacon, tomatoes, feta cheese, green onions, and oregano; divide among shells. Sprinkle with remaining fontina or mozzarella cheese.

2. Transfer the bread shells to a pizza grill pan or a large piece of double-thickness heavy foil. On a grill that has a cover, place the pan or foil on the rack of the grill directly over medium heat. Cover and grill for 5 to 8 minutes or until cheese is melted and pizza is heated through. Makes 8 servings.