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Pizza Base

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Pizza Base (makes 14 in/35 cm):[using large font size is not allowed]


2 teaspoons dried yeast


6 fl oz (180ml) warm water


11 1/2 oz (315g) strong plain flour


1 teaspoon salt


1 1/2 tablespoon olive oil




1) Put the yeast in a small bowl, add 4 tablespoons of the water and soak for 1 minute. Whisk lightly with a fork until dissolved.


2) Sift the flour and salt into a large warm bowl. Make a well in the centre and add the yeast mixture, olive oil and remaining warm water.


3) Using your fingers, gradually draw the flour into the liquids. Continue mixing until all the flour is incorporated and the dough will just hold together.


4) Turn the dough on to a lightly floured surface. Knead it until it is smooth and silky, about 5 minutes. Shape the dough into a ball. Put it in an oiled bowl and rotate to coat the surface evenly with oil.


5) Cover the bowl with cling film. Set aside in a warm place to rise about 1 hour until doubled in bulk. Turn the dough on the lightly floured surface again. Gently knock back to deflate it, then knead lightly until smooth.


6) Roll out the dough into a round or square about 1/4 in (5 mm) thick. Transfer in to a lightly oiled metal pizza tin or baking sheet. Add the topping as specified in the recipe. Bake until the pizza crust is puffy and well browned.


Source: Complete baking by martha day





You can put any topping on this :sl:

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