Basic Pizza Dough
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Basic Pizza Dough
Makes 2 Pizzas
Ingredients
375g high gluten flour
1/2 tsp salt
11g (1 pkt) active instant yeast
2 tbsp olive oil
250ml / 1 1/3 cups water
Topping
2 400g cans chopped or whole tomatoes, mashed & drained
300 g mozzarella cheese, chedder cheese or any cheese of your choice
olive oil
salt
handfuls of fresh basil
Method
1) Place flour, salt and yeast into the mixer bowl. Use k-beater on speed 2, mix the dry ingredients together for a few seconds.
2) Change to dough hook and on speed 2 add olive oil, then gradually add the water and begin to knead. If the dough looks at all dry, add a little more water until the mixrure looks moist.
Knead for about 5 minutes on this speed.
3) Cover the dough with plastic wrap and leave to rise in a warm place for 1 hour or double in size.
4) After proofing, knead well again with hand. Divide the dough into 2 and roll out into thin circles on to greased pizza pan.
5) Put tomatoes on the pizza, then drizzle of olive oil, some salt, basil and cheese. Bake for 15-20 minutes until golden brown.
Serve hot.
Variations
Mushroom and Parma Ham Pizza
- saute a chopped onion, 2-3 crushed cloves garlic and 225g assorted sliced mushroom for 5 minutes, then add 400g can chopped tomatoes and simmer for 5 minutes. Drain thoroughly and spread over on the pizza base. Top with 100g parma ham strips and 100g sliced mozzarella. Bake the serve sprinkled with some shredded basil.
Spinach & Goat's Cheese Pizza
- Saute a chopped onion and 2-3 crushed cloves garlic. Add a deseeded and slice yellow paper and 2 sliced tomatoes to the pan and cook for a further 3 minutes. Drain thoroughly, then mix with 225 g thawed and well drained frozen spinach, 1/4 tsp freshly grated nutmeg and some seasoning. Spread mixture over the base and top with 1 tbsp chopped frewsh oregano and 225 g crumbled goat's cheese before baking.
KitchenAid Artisan Mixer KSM150
Makes 2 Pizzas
Ingredients
375g high gluten flour
1/2 tsp salt
11g (1 pkt) active instant yeast
2 tbsp olive oil
250ml / 1 1/3 cups water
Topping
2 400g cans chopped or whole tomatoes, mashed & drained
300 g mozzarella cheese, chedder cheese or any cheese of your choice
olive oil
salt
handfuls of fresh basil
Method
1) Place flour, salt and yeast into the mixer bowl. Use k-beater on speed 2, mix the dry ingredients together for a few seconds.
2) Change to dough hook and on speed 2 add olive oil, then gradually add the water and begin to knead. If the dough looks at all dry, add a little more water until the mixrure looks moist.
Knead for about 5 minutes on this speed.
3) Cover the dough with plastic wrap and leave to rise in a warm place for 1 hour or double in size.
4) After proofing, knead well again with hand. Divide the dough into 2 and roll out into thin circles on to greased pizza pan.
5) Put tomatoes on the pizza, then drizzle of olive oil, some salt, basil and cheese. Bake for 15-20 minutes until golden brown.
Serve hot.
Variations
Mushroom and Parma Ham Pizza
- saute a chopped onion, 2-3 crushed cloves garlic and 225g assorted sliced mushroom for 5 minutes, then add 400g can chopped tomatoes and simmer for 5 minutes. Drain thoroughly and spread over on the pizza base. Top with 100g parma ham strips and 100g sliced mozzarella. Bake the serve sprinkled with some shredded basil.
Spinach & Goat's Cheese Pizza
- Saute a chopped onion and 2-3 crushed cloves garlic. Add a deseeded and slice yellow paper and 2 sliced tomatoes to the pan and cook for a further 3 minutes. Drain thoroughly, then mix with 225 g thawed and well drained frozen spinach, 1/4 tsp freshly grated nutmeg and some seasoning. Spread mixture over the base and top with 1 tbsp chopped frewsh oregano and 225 g crumbled goat's cheese before baking.
KitchenAid Artisan Mixer KSM150
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