Before now, the thing that has always put me off making my own pizza base was having to leave it to rise. It can add an extra hour on to prep time and let’s face it, sometimes we just don’t have an hour to spare. Here’s a recipe that will skip the waiting time and leave you with a lovely thin, italian style crust.
I imagine this as the perfect recipe to get the kids involved with. They’ll love stirring the ingredients together and getting inventive with toppings (think smiley faces).
Makes 3-4 pizzas (approx 7inch):
180ml lukewarm water
1 1/2 teaspoons fresh yeast
290g plain flour (bread flour is best)
1/2 teaspoons salt
A drizzle of olive oil
In a jug add your yeast and oil to the water. It should dissolve within a few mins but give it a quick stir to help it along.
Measure out the flour and salt in a large mixing bowl and make a well in the middle. Gradually add the water mixture and stir with a wooden spoon to combine.
When things are starting to come together and all your liquid is in, it’s time to get your hands involved. Turn the dough out on to a lightly floured work top and start to knead, it shouldn’t take long but we’re looking for a nice smooth finish.
Using a sharp knife, cut in to 3 or 4 individual portions.
If you want to keep the authentic feel, use your hands to gently spread the dough from the centre out in to 7inch circles (ish), you can also use a rolling pin for this part.
With your oven at 220 degrees, preheat a large baking tray and start dreaming of your perfect topping. What’s in the fridge? It’s the perfect way to use up some left overs. Add whatever you fancy to your base and slide the whole thing in to the oven on the baking tray and a layer of greaseproof paper. I chose spinach and ricotta.
You’re going to have an 8 min wait now, they need baking until the edges are that lovely golden brown colour. As soon as you see that happen, take it out, devour it.