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pizza

December 15, 2009

So, I had this post all typed out about fears in the kitchen and me overcoming the dreaded yeastiness that is required for all things fluffy and bready and risen (very inspirational etc etc)…

…and then I remembered why I ended up making this batch of pizza to start with.

slice me up baby!

I was doing a test run before feeding a certain person for the very first time.

I’d seen a recipe in Donna Hay for pizza bases.

I’d just bought a fresher than fresh punnet of cherry tomatoes.

I had a hankering for salami.

I wanted to do something unfussy with the oven.

Oh, and Lex was in the ‘hood, and we hadn’t hung out in yonks.

There’s nothing quite so comforting as pizza and old friends.

crusty deliciousness

crusty deliciousness

Especially when old friends take you on an outing to see the newly refurbished food section of Chatswood Chase after (yes, this was a while ago) and let you talk them into getting pink frozen yoghurt even though they have fresh scallops sitting in a bag and need to be home again by 4pm.

Especially when old friends get along famously with the Bean and tolerate her descriptions of tomatoes (“I het them.” she said, firmly. “It all seems like a good idea at the time, then you bite into it, and it feels like someone has pissed in your mouth.”)

Especially when old friends buy you the cutest little block of goat butter and say “I don’t know what to do with it… but I bet you will.” and then usurp your pizza topping to make a garlic oil that gets poured on everything.

So… pizza.

Did I mention you can freeze these bases too? Totally rocks out a lazy Saturday night and a fridge full of almost-empties.

Pizza Bases

you will need:

1 teaspoon active dry yeast
1/4 tsp sugar
2/3 cup (5 fl oz) warm water
1 1/2 cups plain flour
1 teaspoon sea salt
2 tablespoons olive oil
assorted toppings

how to do it:

happy bubbly yeast

happy bubbly yeast

1. Warm your water up – you want it to be warm to the touch, but not so warm that you can’t wait to get your fingers out of it. Now add the yeast and a bit of sugar. We’re gonna get bubbly baby! Whisk it up a bit and let your yeast sit somewhere warm for five minutes or so.

glisteny olive oil

glisteny olive oil

2. In that five minutes, you can measure up the rest of your stuff. Flour goes in a bowl, with the salt and a dash of olive oil. Look at how prettily it sits there. Everybody now, “ahhhhhhh!”

the dough starts to come together

the dough starts to come together

3. Yeast is bubbled! Toss it in and mix it around. When it becomes nice and clumpy, start kneading with your hands until it is lovely and smooth. This should take between 5 and 10 minutes, depending on how quickly you knead.

4. Place your dough in a well oiled bowl, cling wrap it and stick it somewhere warm. Next to a napping Bean is good, but a sunny spot will do just fine. Leave it there for about half an hour until it is doubled in size.

portioning the dough

portioning the dough

5. Use a dough scraper or a knife to cut the dough into four pieces. Leave it here to rise again for another 15 minutes.

a brief second rising

a brief second rising

6. Flatten it out to your desired thickness. From this point, you can either freeze it in between sheets of greaseproof paper and wrapped securely in cling wrap, or you can cook it for the eating!

toppings on a pizza

toppings on a pizza

7. Top it with whatever you like (we did garlic oil + cherry tomatoes + bocconcini and salami + olive + bocconcini + mozzarella) and bake your pizzas in a 230C oven for 12-15 minutes. Delish!


  • #1
    December 15th, 2009

    Freshly made pizza dough is the bomb. Its the only time I can eat the whole slice of pizza without leaving the sides.

  • #2
    December 15th, 2009

    Oh so it was that day. Makes a lot of sense now ๐Ÿ™‚ Had you found a good use for the goat’s butter?

    Love freshly baked, home made pizza. Somehow, even when they’re not that great, and I’m not implying that at all with yours, they’re still better than what you can find in a supermarket freezer.

    This looks like it would have been quite a treat! ๐Ÿ™‚

  • #3
    December 16th, 2009

    Love making my own pizza dough, and there’s so little mess when I used the dough hook on my stand mixer. Beats ordering pizza or getting takeaway any day.

  • #4
    December 16th, 2009

    Looks like the perfect saturday night…will have to try it myself!

  • #5
    December 21st, 2009

    I’ve been craving pizza all day and now this post just makes me want it even more! I love home-made pizza dough as well, definitely beats bought pizza bases by a mile. I’m so making pizza tomorrow ๐Ÿ˜€

  • #6
    December 25th, 2009

    Happy Christmas! Magnificent pizzas should hopefully now chase away the yeast demons that plague your bread making plans.

  • #7
    December 27th, 2009

    Harrro Schmeezzza!
    I didn’t know you had a blog!
    Miss you guys too!!! Next Christmas, Next Christmas… ๐Ÿ˜€

  • #8
    December 29th, 2009

    Pizza and old friends! They are the best ๐Ÿ™‚ Your pizza base looks good and love the toppings! Happy holiday!

  • #9
    December 30th, 2009

    Toss a pizza-base over to us at Shinobi Valley sometime ; )

    Also, pink frozen yoghurt is like a little slice of childhood.

  • #10
    January 4th, 2010

    Hey Shez, I just gave you an Over The Top award on my blog (hopefully you haven’t received it before). Check out my latest post to pick it up!

  • #11
    January 4th, 2010

    Oooh – I adore doing my own pizza toppings – any chance to combine prosciutto, rocket, parmesan, chorizo, bocconcini and all those beautiful ingredients….
    How’d this dough recipe turn out?

Shez