Simple pizza base

Simple pizza base

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(6 ratings)

By

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Cooking time

Prep: 15 mins Cook: 12 mins - 18 mins Plus proving

Skill level

Easy

Servings

Makes 2 large or 4 individual pizzas

Everyone's favourite Friday food tastes so much better when homemade and topped with your favourite ingredients

Nutrition and extra info

Additional info

  • Freeze dough only
Nutrition info

Nutrition per pizza base

kcalories
1192
protein
37g
carbs
241g
fat
16g
saturates
2g
fibre
10g
sugar
4g
salt
2.52g

Ingredients

  • 600g strong white bread flour, plus plenty for rolling
  • ½ tsp dried yeast
  • 2 tbsp olive oil, plus extra for drizzling
  • semolina, for dusting

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Method

  1. Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
  2. When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
  3. Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

Recipe from Good Food magazine, March 2011

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Comments

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AmyG1980's picture

This recipe is awful. The dough is soaking wet, sticks to everything, can not be moulded and is going to take me forever to clean up. The suggestion of 'incorporating enough flour to stop the dough being sticky' would mean using a 1.5kg bag of flour. I am extremely disappointed. Clearly the person who uploaded this recipe mistyped the amount of water required.

ianpreece's picture

FOLLOWED RECIPE TO THE LETTER - FAR FAR TOO WET. DO NOT USE THIS RECIPE. TOTALLY SCREWED UP MY EVENING ENTERTAINMENT - HAD TO ORDER TAKE-AWAY!! THERE ARE BETTER RECIPES OUT THERE!

roserendall's picture

I found this to be far to much water. Not sure how it's gonna turn out cause I had to add so much more flour!

katievwood's picture
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Made dough the night before and put straight in fridge then left at room temperature for about 30 mins before using. Rose up a lot and made 4 quite big pizzas.

1flower1's picture

I would to freeze the leftover dough, does anyone know if it can be frozen as dough or if it needs to be par baked

araiment's picture
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Very simple recipe and tastes better than any pizza you can buy. Freezing the left over dough also works.

natalietreadgold's picture

Has anyone frozen this? Was it ok?

dant91's picture
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Really didn't work. Followed the recipe to the letter, ended up with a bowl of what rather looked and felt like phlegm. Not sure what happened - maybe my kitchen's the wrong temperature.

elizabethr's picture
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Delicious toppings and easy to make.

nikkidowns's picture
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Simple to make, I made it with my 2 year old. She loved rolling out the dough and picking her topping and putting it on herself.

beverley_flora's picture

How does one portion have 1192 kcalories??!

madeleine79's picture

my guess is proofing - the base needs to be left for quite a while.

amyvitality's picture

Why does this say ready in 6 hours, when it only takes 30min?

squeaksquara's picture

Because you need to leave the dough for 60hrs.

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