
Pizza Base Dough
ingredients
- 180g 00 flour
- 1g yeast
- 4g salt
- 30g semolina
- 120ml water, tepid
nutrition facts
Per average serving:
energy
741 kJ / 177 kcal
9 %
fat
0.5 g
1 %
saturates
0.1 g
1 %
Sugars
0.8 g
1 %
salt
1 g
17 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- In a large bowl combine the flour, semolina and salt then mix thoroughly. Make a large well in the centre.
- Add the yeast to the tepid water. Leave in a warm place for 5-10 minutes until the yeast has begun to activate and a 'froth' has begun to form. At this point pour the liquid into the well in the flour.
- Using a fork gradually incorporate the edges of the well into the liquid until a thick paste has formed continue this until the dough begins to clump.
- Using your hands turn the dough out onto a clean surface and knead for 10-15 minutes until the dough is smooth and elastic. Lightly oil a suitable size bowl, shape the kneaded dough into a round and place into the bowl. Lightly cover with oiled cling film and place in a warm place for 1.5-2 hours until doubled in size.
- Lightly dust a suitable size baking tray with flour, divide the dough into 4 balls and shape by rolling them using the palm of your hand against the worktop. Place onto the floured baking tray. Set aside in a warm place and leave for a further 10 minutes to rest.
- Roll the rested dough balls into 10’’ bases. Top accordingly with selected toppings allowing a 1/2 cm rim around the edge. Bake for 5-8 minutes until the base is crispy.
Chefs Tip: Try these tasty topping suggestions Viennese, Romana, Goat’s Cheese and Aubergine
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.