Pizza base

Pizza base

By
From
My Italian Kitchen
Makes
1-4
Photographer
Chris Middleton

Pizza would have to be one of the best meals invented. I love how versatile you can be with toppings, adding whatever ingredients you have in the fridge and pantry. Growing up, we would have a pizza night most weekends, and I loved being in charge of toppings. Being the foodie in the house, I always wanted extravagant toppings, and the three combinations I’ve provided for this book are three of my favourites!

Ingredients

Quantity Ingredient
600g 00 flour
1 tablespoon dried yeast
1 teaspoon salt
500ml warm water
1 tablespoon extra-virgin olive oil, plus extra for coating dough and hands

Pizza toppings

Quantity Ingredient
Potato, caramelised onions and rosemary oil pizza
Gorgonzola, prosciutto, rocket and pesto pizza
Tomato, buffalo mozzarella and basil pizza

Method

  1. Mix the dry ingredients together in a large bowl. Add the olive oil and three-quarters of the water, and mix together. Add enough extra water to make a moist, stiff dough.
  2. On a lightly floured surface, gently knead the dough to form a ball. Lightly oil the ball of dough and place in a bowl. Cover with plastic wrap and leave in a warm place to rest and double in size, about 1 hour.
  3. Preheat the oven to 220°C.
  4. Divide the dough into three or four balls, depending on how big your trays are. Lightly oil your hands and press the dough into greased trays about 2 cm deep.
  5. Top with your favourite toppings.
  6. Cook pizzas for about 15 minutes, or until the bases are crisp.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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