Pizzeria pizza base

    (183)
    40 min

    This is a very simple base that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the fridge and the more conventional sponge-rise approach.


    179 people made this

    Ingredients
    Serves: 8 

    • 1 1/2 teaspoons dried active baking yeast
    • 350ml (12 fl oz) water
    • 375g (13 oz) plain flour
    • 1 teaspoon coarse sea salt

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. FOR THE OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in half of the flour and salt; mix well. Stir in the remaining flour, a small handful at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with cling film and refrigerate overnight.
    2. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 125ml water. Stir in 115g of flour; mix well. Cover bowl with cling film and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with cling film. Let rise until doubled, about 2 to 3 hours.
    3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare a pizza topping). Preheat oven to 230 degrees C/ gas mark 8.
    4. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a lightly greased pizza pan or baking tray.
    5. Spread pizza sauce and arrange toppings; bake in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (183)

    Reviews in English (145)

    TheBritishBaker
    0

    This really is a wonderful rustic pizza base, my family were just so delighted with this. In fact my husband even said it was like a pizza from a good Italian restaurant (What a compliment). I used the sponge rise method, let my kitchenaid do all the mixing and kneading. I covered the dough and let rise in my small side oven with the light on for just over an hour (always works a treat, for any yeast based dough that I make). Made a large square pizza (well squarish anyway!!!) and did the four seasons toppings. A great throw together dinner this evening. Will certainly be using this dough again. Thank you for sharing.  -  12 Jan 2013

    Áine
    by
    0

    Are you sure you have your measurements right? Surely 350ml water and 375g of flour would end up as a liquid not a dough?  -  07 Nov 2011

    by
    78

    Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours. This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust consistency.  -  25 Apr 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections