Crispy Pizza Base2017-06-13
- Servings : 8
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 2:00 h
- 800g Strong "00" White Flour
- 200g Semolina Flour
- 2 x 7g Sachets Quick Yeast
- 1 x tsp Salt
- 1 x tbsp Caster Sugar
- 4 x tbsp Extra Virgin Olive Oil
- 650ml Luke Warm Water
Add yeast & oil to the water mix and leave to stand for a couple of minutes
Next sift flour and salt in to a food processor, then gradually add water/oil/yeast mixture while mixing. Alternatively, sift on to a worktop and then form a well on gradually stir in water/oil/yeast and mix with a fork to combine.
Once all combined empty the dough onto a floured surface and knead using your hands for 5 minutes - then transfer to a "floured" bowl cover with a damp cloth and leave in a warm place for around 45 minutes to rise.
When ready "knock out" the dough mixture by kneading it again for another 5 minutes. Divide in to 8 equal pieces for each pizza base and roll out.
Try and spread the dough with your fingers & hands and throw in the air and spin at the same time. TOP TIP: Catch the dough with the back of your hand so as not to tear it. When ready simply add the toppings of your choice!