Ingredients for 4 6-inch pizza base
1 1/2 cups of lukewarm water
2 1/4 tsp dry instant yeast
3 1/2 cups of bread flour (I usually mix 2 1/2 cups of maida (APF) and 1 cup of wheat flour)
2 Tbsp olive oil
2 tsp salt
1 tsp sugar
I add the instant yeast directly to the dry ingredients and sift well. I then add the warm water mixed with olive oil and make the dough.
If your yeast requires proofing, add it to the warm water and allow it to proof, and then add the rest of the ingredients in the following order - oil, sugar, salt and finally flour.
Use the hand mixer for 10 mins and knead into a soft, smooth and elastic dough.
Place the ball in a bowl coated with olive oil and turn it over, so all sides of the ball are coated with oil.
Cover with a plastic wrap and let it rise until double.
Preheat the oven to 220 Degrees C.
Remove the plastic wrap and punch it down gently. Divide the dough into four balls and cover with plastic wrap and let it rest for 10 mins.
Ingredients for the topping (covers 4 6-inch pizza bases)
Tomato -2 ,sliced
Onions - 1, sliced
Olives - 10 -12, pitted and sliced.
Tomato sauce - 1 cup
Grated mozzarella cheesse or pizza cheese - 1 1/2 cup
Simple topping choices always available on hand are tomatoe, onion and cucumber. You can optionally add olives, mushrooms and corn.
I have added onions, olives and tomatoes.
Working with one ball, starting at the centre and working outwards, use your fingertips to make a 1/2 inch thick circle of diameter roughly 7 inches. Slightly raise the edges of the pizza base, so as to hold the topping. I have not done this and I found the cheese slipping down the slides during baking.
Brush the top with olive oil and let it rest for another 5 mins.
Place the pizza base in the pan and add a little sauce, cheese and toppings.
Bake each pizza base for 10-15 mins until the crust is browned and the cheese is golden.
Cut into wedges and serve.
1 1/2 cups of lukewarm water2 1/4 tsp dry instant yeast
3 1/2 cups of bread flour (I usually mix 2 1/2 cups of maida (APF) and 1 cup of wheat flour)
2 Tbsp olive oil
2 tsp salt
1 tsp sugar
I add the instant yeast directly to the dry ingredients and sift well. I then add the warm water mixed with olive oil and make the dough.
If your yeast requires proofing, add it to the warm water and allow it to proof, and then add the rest of the ingredients in the following order - oil, sugar, salt and finally flour.
Use the hand mixer for 10 mins and knead into a soft, smooth and elastic dough.
Place the ball in a bowl coated with olive oil and turn it over, so all sides of the ball are coated with oil.
Cover with a plastic wrap and let it rise until double.
Preheat the oven to 220 Degrees C.
Remove the plastic wrap and punch it down gently. Divide the dough into four balls and cover with plastic wrap and let it rest for 10 mins.
Ingredients for the topping (covers 4 6-inch pizza bases)
Tomato -2 ,sliced
Onions - 1, sliced
Olives - 10 -12, pitted and sliced.
Tomato sauce - 1 cup
Grated mozzarella cheesse or pizza cheese - 1 1/2 cup
Simple topping choices always available on hand are tomatoe, onion and cucumber. You can optionally add olives, mushrooms and corn.
I have added onions, olives and tomatoes.
Working with one ball, starting at the centre and working outwards, use your fingertips to make a 1/2 inch thick circle of diameter roughly 7 inches. Slightly raise the edges of the pizza base, so as to hold the topping. I have not done this and I found the cheese slipping down the slides during baking.
Brush the top with olive oil and let it rest for another 5 mins.
Place the pizza base in the pan and add a little sauce, cheese and toppings.
Bake each pizza base for 10-15 mins until the crust is browned and the cheese is golden.
Cut into wedges and serve.
Verdict
Small effort but big rewards. The kids just love it and since you know exactly what goes in, it is a far healthier option.
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