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- Easy Pizza Base
Easy Pizza Base
Created by Pizza Pilgrims pizzeria founders Thom and James Elliot, this Easy Pizza Base recipe makes the ultimate fail-safe dough. Make a batch in advance and freeze, ready to whip out future speedy dinners. Match the base with their beautifully simple 3-Minute Tomato Sauce and your choice of toppings, or try their Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust.
- 1 kg extra fine 00 flour, plus extra for rolling
- 2g fresh yeast or 1g dried yeast
- 30g fine sea salt
Pile the flour onto the worktop and make a well in the centre.
Dissolve the yeast in 620ml cold water; pour a third into the well. Using your fingers, bring in the flour from the sides until the liquid is a porridgey consistency. Add more water and repeat until all the liquid is used up and you have a rough, wet mixture.
Sprinkle with sea salt; knead for about 8-10 mins, until elastic.
Cover with a clean damp tea towel and rest for 10 mins.
Divide into 8 x 230g balls; place on a tray 3cm apart. Cover again; leave to prove at room temperature for 2-3 hrs until doubled in size; chill overnight or freeze until needed.
Remove from the fridge 1-2 hrs before making your pizzas. Roll out the dough on a lightly floured surface and stretch it out to about 25cm in diameter, before adding your toppings. If you like, you can make a stuffed crust, such as in the Frying Pan Pizza with ’Nduja and Ricotta Stuffed Crust, which has a stuffing of ’nduja and ricotta. Whatever stuffing you want to use, simply dollop your mixture around the edge of the pizza, being sure to leave a gap 2.5cm from the outer edge. Then carefully turn up the dough from the outer edge a little at a time and fold it over the stuffing so it’s hidden. Then press with your fingertips, all the way round, to seal the edge of the crust to the base.
Shop the ingredients
McDougalls Extra Fine 00 Flour 1kg1kg
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