The best basic pizza base
Serves 4 | Preparation time 15 minutes
This is a no-yeast pizza base which is perfect for ultra thin bottoms. No faffing about waiting for yeast to rise and is quick and budget-friendly.
200g all-purpose / cake flour
6 Tb olive oil
Approximately 4 Tbsp water
Generous pinch of salt.
1. Pre-heat oven to 200 C.
2. Place the flour, oil and 2 Tbsp water into a food processor, preferably
using the dough hook attachment, and blend together until a dough is formed.
Add more water to bind it all together if necessary. On a floured work surface,
knead the dough for about a minute and shape into a rough ball. Roll out as
thinly as possible.
3. Grease and flour a large baking tray, and lay out the rolled dough.
THEN add your
Take a LOOK at this delicious gallery of making the base and all of the topping!
The pizza taste test
We chopped and kneaded and floured
and tasted, and tasted, and tasted.
Who are we? We're a married couple who were once on perfectly amicable terms until this
epicurean adventure came between us.
Rob was supposed to be the sous-chef, but when I started
talking about putting beetroot on one of my pizzas his eyes visibly glazed over
and his attention fizzled, fast. “That is
not mans food, man, how can there be no meat on that? And no tomato base? No,
And Rob happens to think he’s quite the connoisseur, being the
official regular taster for my blog and
book. So then it was on, like Donkey-Kong. And here’s where our little taste test trip took us…
The blokey one - Parma ham and pineapple with chilli
The other blokey one - salami, cherry tomato and gaots cheese
The veggie one - beetroot, goats cheese and pinenuts
The poncey one - smoked salmon and asparagus
Sarah Graham is author of Bitten and blogs with us on Food24. Follow her on twitter @foodieliveshere.
- Sarah Graham
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