3 cups plain flour
1 tablespoon dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
Directions to Cook:
* You will need 300ml warm water for this recipe.
Makes 2 pizza bases.
Old Fashioned Method:
Dissolve yeast and sugar in warm water and leave to stand for 5 minutes or until frothy. Sift flour and salt together into a large mixing bowl. Add yeast mix and olive oil to dry ingredients and mix well until it forms a ball.
Turn dough out onto floured surface and knead for 10 minutes until dough becomes soft and pliable. Place dough into a lightly oiled glass or metal bowl and cover with a damp cloth. Place in a warm area for dough to rise for approximately an hour and a half. When dough has doubled in size, knead again on a floured surface for a few minutes. Divide dough ball into two and roll out with a rolling pin to fit (lightly oiled) pizza trays. Spray or brush with a light coating of olive oil and cook for 15-20 minutes until dough is lightly golden.
Top with ¼ cup tomato paste and your choice of topping (see below for suggestions or create your own combinations).Top with grated cheese and bake for a further 20 minutes until cheese is melted and golden brown. Stand 5 minutes before slicing.
Bread Maker Method:
I make my pizza dough in the bread maker.
Add the yeast to the warm water and then add all other ingredients into the bread maker tin. Choose the dough setting and leave it to do its magic thing.
When finished, roll out the dough and cook as per above instructions.
NOTE: My recipe may not work in all bread makers. Most bread makers come with a recipe booklet that often includes a dough recipe that has been tested in that particular brand.
Choose from the following:
Tomato paste or tomato pasta sauce, barbecue sauce, diced bacon, shredded ham, pineapple pieces, diced capsicum, shredded chicken, sautéed onion, spring onions, garlic, freshly chopped herbs, mushrooms, sundried tomatoes, assorted cheeses, seafood, etc. These possibilities are only limited by your imagination and your tastebuds.
Gluten Free Variation:
I have had success with Orgran Gluten Free Plain Flour in making pizza dough (in the bread maker). It doesn’t taste amazing but is fine with topping. I would recommend making smaller size pizzas and rolling the dough out to around 5mm. A thick GF base tastes gluggy and over rides the flavour of the topping. A thin and crispy base is desirable for gluten free.
Sometimes I use *Old Time Bakery brand gluten free pizza bases. They are a very thin base. *Coles brand pizza bases are also good.
Cooking and freezing bases:
Follow dough instructions and roll out bases as per instructions. Place on lightly oiled trays and spray or brush tops of bases with a light coating of olive oil and cook at 180°C for 10-15 minutes until dough is lightly golden.
Remove from oven and cool completely. Wrap, label and freeze.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
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I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.