Thursday, June 12, 2014

14. Simple Pizza Base Recipe

Since posting my original recipe back in 2012 there has been an ongoing process of extensive testing involving seeing 'what I can get away with' in eliminating complexity and effort.  (Laziness and distraction are hard taskmasters.)  I am down to commencing this process about 90 minutes before pizza cooking time.

So here is the 'stripped down' version of my former recipe (a lot less recognisable as originating as the Forno Bravo 'Authentic Vera Pizza Napoletana Dough Recipe'):


1kg box                 Lighthouse Bread & Pizza Plain Flour 
650ml                   Warm water (65% hydration)
1/2 tablespoon (15gm)   Salt
1 tablespoon (6gm)      Active Dry Yeast
1 splash                Olive Oil
couple handfulls        Plain Flour


Mixer with dough hook
Pizza Trays (8")
Rolling Pin
Dough Roller Docker (confused? click here)
Lightly floured flat surface

  1. Put dry ingredients in bowl of the mixer.
  2. Mix well.
  3. Turn the mixer to low and add the water gradually - you need all of it.
  4. Run the mixer on medium for maybe 5 minutes, then on slow for a minute or two.
  5. Make a big ball of the dough, splash on some olive oil, rubbing it around to coat the whole ball.
  6. Put the ball back in the mixing bowl, cover with Gladwrap (Saran wrap?) and put it in a warm place until doubled.
  7. Wait 1-2 hours.  (If it gets really big, push the air out with your fist.)
  8. When you are ready to cook, lightly flour a flat surface.
  9. Tear off a 3/4 fist-sized chunk (for 8" pizzas).
    (You may need to experiment to find your preferred size.)
  10. Make it into a ball.  (If you are fussy, choose a smooth part of the ball, and stretch it downwards by rubbing the palms downwards, then pinch the remains together at the bottom.)
  11. Roll the ball out on the floured surface using the rolling pin. Thin is good
  12. Put the rolled-out dough on a pizza tray and roll with the dough roller docker to perforate the surface.
  13. Add toppings, then cook.
By the way, stuff all the 'this topping, that topping' stuff.  Just raid the fridge and remember, 'everything savoury tastes better on pizza'.

...Geoff the Lazy Chef

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