Home made pizza base topped with saucison, mushrooms, anchovies, onions and fresh tomatoes
I find something terrifically therapeutic about making your own dough. You can destress when kneading the dough, and it’s just so satisfying knowing that you made the piping hot bread/base that you take out of your oven.
D and I have found that while there are a few good options in Singapore for pizza, we actually like the pizzas we make at home – perhaps because we can have whatever toppings we like, and as much as we like. I know an authentic pizza has very little topping but there are times when you want your slice weighed down by the volume of toppings.
Finding a recipe for a base that we liked has taken literally years of (admittedly) off and on practise, and I’ve finally settled one that works time and time again. It’s forgiving in that the measurements can vary slightly, you can also add psyllium husk for added fibre (you may need to use more water though) but on the whole, you end up with a pizza base that has a thin, crispy crust that maintains a light, moist and chewy texture.
I make twice this amount and freeze half so we always have the dough for a quick weekday dinner.
Ingredients (makes enough for one 12″ pizza base)
- 1/4 tsp sugar
- 3/4 cup warm water
- 10g yeast
- 1 3/4 cups flour – I’ve used 00 flour but plain flour will work if you don’t have 00 at hand
- good pinch of salt
- Mix together and let sit for 10 minutes for the yeast to activate. The yeast feeds off the sugar in the warm water. Yeast is a living thing, so too hot and you will kill it, too cold and it will take longer to wake up. Note – do NOT add salt at this stage. Salt kills yeast and you need the yeast to make the dough light and fluffy
- While the yeast is doing its work, make a well in the middle of the flour on your board, add the salt, and once the yeast is ready (you will know when it’s all frothy and foamy) and pour the yeast/water in the middle
- Start mixing by bringing the edges of the flour into the middle with a fork. Once that’s all combined, time to get kneading. You may need to add a little water or flour to make the dough slightly sticky so that it’s at a stage where is just comes off cleanly from the board. Get all your aggression out on this little baby – you want to work the gluten in the flour to produce a nice light dough. I usually mix for at least 5 minutes.
- Pop the dough in an oiled bowl, cover with cling wrap and pop somewhere warm for an hour.
- Take the dough out, give it second kneading and then roll it out on a floured board to fit your pizza tray
- Top with a base of tomato paste and grated cheese (I like a mix of cheddar and parmesan) and whatever topping takes your fancy
- Use the top rack of the oven at about 200C until the edges are golden brown