Help! 5 boys for dinner on a Friday night after work - what to do! Make 6 pizzas (that's double this recipe) and let them pick their own toppings. They are always an absolute winner and this recipe for the base is bullet proof - thanks Karen Martini!
Ingredients - makes 3 medium sized pizza bases
3 cups OO flour (pizza flour is ok too)
2 tsp of dried yeast
1 and 1/2 cups of warm water
2 teaspoons of salt flakes
1/2 tsp brown sugar
Preheat oven to 220C.
Place yeast, sugar and water in a bowl and whisk to combine. Set aside in a warm place for 5 - 10 minutes or until bubbles form.
Sift flour into a large bowl, add salt and make a well in the centre.
While the yeast is doing its thing grease your pizza trays and a large bowl for the dough to rise in.
When the yeast mixture is ready add it to the flour and mix well with floured hands until a dough forms.
Turn the dough out onto a floured surfaced and knead the dough for 5 minutes or until it is smooth and elastic.
Place in your prepared bowl and cover with a damp cloth. Set aside for 30 minutes or until the dough doubles in size.
Divide dough into three equal portions and, on a floured surface, work the dough until it is flat and round. You can use a rolling pin but I prefer to use my hands, the Italian way. Put the dough on the trays and work out to the edges of the tray.
Add toppings as desired. I use passata and a sprinkle of shredded mozzarella as the base.
Bake for 15 - 20 minutes or until the base is golden and crisp.
I found amazing trays at Woolworths for $6 - they are about 24cm (the size of a medium pizza) and have holes in the bottom so the bases are always crisp. If you are using aluminum trays a sprinkle of polenta on the tray helps to keep the base crisp right to the middle!
If you want a little topping inspiration, the pizza in the picture has ham, pumpkin, sage, zuccini, capsicum, basil and fetta, with a little shredded mozzarella to keep it tidy. I had it with a glass or 2 of shiraz, it was a delicious way to finish the week.