Quick and easy pizza base

    (2737)
    45 min

    A quick, chewy pizza base that can be made in a flash with just basic pantry ingredients like yeast, flour, vegetable oil, sugar and salt.


    40 people made this

    Ingredients
    Serves: 8 

    • 1 (7g) sachet dried active yeast
    • 1 teaspoon sugar
    • 235ml warm water (45 C)
    • 340g bread flour
    • 2 tablespoons olive oil
    • 1 teaspoon salt

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:15min resting  ›  Ready in:45min 

    1. Preheat oven to 230 C / Gas 8. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
    2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
    3. Turn dough out onto a lightly floured surface and pat or roll into a round base. Transfer base to a lightly greased pizza pan dusted with fine polenta or cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (2737)

    Reviews in English (2158)

    by
    3079

    The best pizza crust recipe that I have ever made! When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.  -  14 May 2008  (Review from Allrecipes US | Canada)

    by
    2147

    We love this recipe. It's extremely easy to double and works just as well, so we usually make a double batch and put one pizza in the freezer to eat sometime later. We find this recipe to be equal to any typical rise-then-punch-then-rise crust we've made, and far superior to any frozen or refrigerated store-bought pizza crust. I usually add mixed herbs to the dough - I sometimes just do a teaspoon of ground-up "pizza spice" but if I don't have pizza spice on hand I'll just toss in a mixture of approx 1/2 tsp basil, 1/2 tsp oregano, and 1/4 tsp onion powder. (The best and easiest way to add herbs is to mix them into the olive oil before you add it to the batter - that will ensure even distribution throughout the entire dough.) Then I mix a bit of garlic powder (about 1/4 to 1/2 tsp) into the olive oil that I brush onto the edge of the crust, which gives it a touch of garlicky flavor and helps the edge turn nice and golden in the oven. Added later: I've also used this recipe to make breadsticks; I still add the herbs and garlic oil, and do everything according to the recipe. After letting the dough rise for 5-10 min, pinch off golfball-sized pieces and roll them between your hands until they're 4-5" long. Cook on a lightly greased cookie sheet, 1" apart, at 450 for 14-18 minutes. It makes 12-16 4"-5" breadsticks.  -  11 Dec 2005  (Review from Allrecipes US | Canada)

    by
    577

    Homemade pizza crust! What a treat for my and husbanad and me. I've never made dough from scratch before and this couldn't be easier. I found this recipe over the weekend and have already made it twice. To make it even easier, I cut out the step where I beat the ingredients together. I just use my hands. So easy and good! Both times I've used this dough recipe with the Classic Margharita Pizza recipe on this website. What a great combination! Try to get a pizza stone if you don't have one because it bakes perfectly. Both times my husband keeps on forgetting I made it from scratch and didn't pick it up at a gourmet restaurant. Bravo!  -  04 Jan 2002  (Review from Allrecipes US | Canada)

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