Use this as a base recipe for your pizzas.
- 1 level teaspoon dried yeast
- 300 g (11 oz) strong white flour
- 1 teaspoon sugar, see comments
- 15 g (1/2 oz) butter or olive oil
- 1 teaspoon table salt
- 160 ml water - or by weight instead of volume, 160 g water
- 1 teaspoon dried oregano
The easy way
- Tip it all in the breadmaker, switch to dough or pizza setting, wait for an hour , remove the perfect dough.
- Recipe option code 22 on the Panasonic SD-ZB2502 automatic breadmaker
Another easy way
- Sift the flour into a bowl
- Warm the water to body temperature, not hot, stir in the milk powder and salt
- Take a few tablespoons of the warm water, add the sugar and yeast and leave in a warm place for 15 minutes.
- Tip the flour into a food processor with a dough hook or plastic blade
- Add the dried oregano, butter, yeast mixture and the rest of the water
- Knead until elastic and not too sticky, adjust with extra flour / water if required
- Place in a lightly oiled bowl, cover with a damp tea-towel and leave in a warm place for two hours
The hard way
- Follow the steps above, hand kneading when it comes to the automated part.
Make the pizza
- Roll into two balls then roll out into two circles, about 20 cm (8")
- Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
- Transfer to a greased baking sheets and leave in a warm place to rise again (about 1 hour)
- Follow your pizza recipe from here...
Baking in an oven
Bake for 10 to 15 minutes at 220° c (425° F - Gas 7)
Cooking on a pizza stone
To obtain a nice crispy pizza base, pre-bake the pizza base on a pizza stone under a very hot grill for 2 minutes a side. Then remove and add the toppings and cook until the cheese is bubbling. Watch carefully though as they can quickly burn in the intense heat.
Another advantage of preparing pizza dough in the breadmaker is that once the dough cycle is complete, the breadmaker stays warm until it is switched off, giving the dough a good place to rise. True for the Panasonic breadmaker anyway.
The Panasonic recipe suggests adding milk powder to the mix but I stopped doing that years ago and the pizzas are always perfect, so I've removed that from the above recipe.
How to alter the consistency of the pizza base
If the pizza dough is rolled out and baked immediately, without giving time to rise a little (my preferred method), the pizza base has a chewy, doughy middle with a crunchy outside, especially if cooked on a pizza stone. If the pizza dough is rolled out and left to rise for 30 minutes or more, the pizza base is much more crunch and biscuity - it's your call!
Water measures given by Panasonic
This recipe in my Panasonic breadmaker book originally gave the water quantity as 210 ml, however, the same recipe in a later breadmakers has the quantity reduced to 170ml and finally to 160ml which makes dough with a perfect consistency.
Makes 4 pizzas. Apparently, the use of sparkling water (Vichy is recommended) gives a crustier base.
- 10 g easy bake dried yeast
- 450 g OO grade pizza flour
- 1 teaspoon sugar
- 10 g salt
- 25 g olive oil (will work it out in ml later)
- 220 ml sparkling bottled water
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