(makes 4 pizza bases 30cm diameter)
In large measuring jug put:
- 400mls warm water – finger warm and not too hot
Stir in
- 1 teaspoon sugar
- Sprinkle ¾ tablespoon dried yeast
Leave 10 minutes until froth sitting on top
In large bowl put:
- 470gms white flour
- 220gms wholemeal flour
- 3 teaspoons gluten
- 2 flat teaspoons salt
When yeast mix is frothy pour into flour mix with 2 tablespoons olive oil and stir until thoroughly mixed, I do this in my Kenwood mixer with the dough hook although you still have to knead a little after this.
Tip out on to bench, knead until combined and smooth.
Put back in bowl, cover with plastic bag and leave in warm place 1 hour.
Tip on to bench, knead briefly
Lightly grease your pizza trays.
Cut dough into 4 equal pieces
Take one piece of the dough and flatten with the heel of your hand
Now flour bench very lightly and sprinkle just a little flour on top of dough. Roll out turning a couple of times and lightly flouring again if dough sticks to rolling pin. Make the circle to the size of your pizza tray. Place on to tray and roll next base.
You can leave the bases in a cool place for about one hour before filling them OR you can use immediately.
Suggestion for filling – spread a little tomato paste over base, fill with a choice of mushroom, very thinly sliced pumpkin, avocado, sliced capsicum, nettle, chopped spinach, pitted olives, cabanossi, bacon, salami and top with mozzarella cheese. Note: I have omitted the oil in the dough for our vegan friend but find the dough is excellent without it. Our vegan friends say they need extra salt in their vegan pizzas.
We cook our pizzas in our outdoor pizza oven at a fairly high temperature, if doing it in the oven at home bake at maximum in the middle of the oven for 4 minutes – keep your eye on this first time round.
