Homemade Pizza Base

In my household the pizza oven (like the BBQ) is strictly ruled by the alpha male as Mr S. gets very territorial over his pizza trays. He loves making them almost as much as eating them (it’s his Italian heritage coming out to play). I’m more than happy to let him take the reins in this case as I can’t throw a pizza to save my life. My one and only attempt landed promptly on the floor on the second toss. That was my deal-breaker.

This recipe makes two pizza bases. You can bake both at the same time or the other option is to bake one and freeze the other. To freeze, spray the entire surface of the pizza ball with oil and place in a plastic freezer bag. Remember to take it out a day before you plan to use it and defrost it overnight in the fridge.

Homemade Pizza Base

Ingredients

1 1/2 tsps dried active baking yeast
350ml water
375g plain flour
1 tsp sea salt

Method

In a large bowl, dissolve yeast in 125ml water then stir in 115g of flour and mix well.

Cover bowl with plastic cling wrap and let it rise until foamy (about an hour).

Blend in remaining water, flour and salt and beat well.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple (approx 10-15 minutes).

Place dough in bowl dusted with flour and cover with cling wrap. Let it rise until it has doubled in size (around 2 hours).

Take the bowl out of the fridge and deflate the pizza ball with an oh-so-gratifying punch (probably one of the most satisfying things you can do in a kitchen!).

Turn it out onto a lightly floured surface and divide the dough into two equal pieces.

Roll each dough ball out to a small round and let it rest for 10 to 15 minutes. This would be a good time to prepare your toppings. 

Preheat oven to 230°C. I like to heat up the pizza stone or tray and get it hot for a crispier base. You can lightly grease the pizza tray with oil but if you’re using non-stick then this isn’t entirely necessary.

To Toss The Pizza

Stretch out the pizza round with your floured knuckles and spin or toss in the air until you reach your desired size. Just before each toss, place your fingers underneath the centre of the pizza dough and as you throw it in the air, twirl your wrist and fan out your fingers. You can continue to stretch out the pizza base with your knuckles in between tosses if it’s looking anything but round.

Oops. Mr S. nearly lost it the first time (first pic to the left).

Check out the trajectory of the pizza dough heading towards the window!

 

Mr S. showing us his Italian inherited skills.

 

Place dough on the pizza pan or pizza stone.

Now the fun part when you can really let your creative juices fly or stick to tradition (both are goodies). I’m a stickler to the notion of “less is more”. So I’m in the mood for my usual suspects… 

…Sliced pepperoni or cabanossi, shaved triple-smoked ham, garlic, black or kalamata pitted olives, semi-dried tomatoes and mozzarella on a tomato and mustard base (tomato paste mixed with honey wholegrain mustard)…

…but feel free to add your own favourite toppings.

Bake in the oven for 8 to 10 minutes, or until golden brown. Let the pizza cool for 5 minutes after it’s done.

If you’re baking the two bases at the same time, place the oven trays on different levels in the oven and swap it halfway through the cooking time.

Recipe adapted from Allrecipes UK