Description
This is the easiest pizza base that you'll ever make with the same classic crunchy crust that you would expect from pizza. The only difference is, it takes less than 30 minutes to make, including baking time. The actual prep takes just 10 minutes. The best part about homemade pizza? It's fresh, tastier, healthier than store bought and besides the crunchy crust that we all wait with anticipation for while it bakes, it's the perfect family meal with everyone participating.
Ingredients
- 1 cup Warm water
- 1/2 to 1 Tsp Sugar
- 2 cups Flour
- 7 grams Dry yeast
- 1 Tsp Salt
- 2 Tbsps Olive oil
Instructions
- Preheat the oven to 230 C.
- Add the water, sugar and yeast into a bowl or jug and set aside for 5 minutes to proof.
- Sift the flour and baking powder into a mixing bowl or directly into the cup of a food processor and add salt.
- Into the proofed yeast, add the oil and pour the wet ingredients into the dry ingredients. Mix into a soft dough.
- Transfer the dough onto a floured surface. Cut into two parts and shape 2 balls of dough for 2 pizzas. Cover one dough ball to prevent the dough from drying out as you work with the one part.
- Using a rolling pin or your hands shape the pizza to fit into a pizza tray. Use a fork to poke a few holes into the dough and add pizza sauce leaving about 2cmaround the edges
- Top with your favorite toppings, oregano and a light drizzle of olive oil on the crust to help brown and flavor the crust.
Notes
Don't forget to check out my FAQ's inside the post.
How many pizza's does this recipe make?
Two thin based pizza's or one larger thicker based pizza.
Can I refrigerate after making?
Yes, preferably without the toppings to avoid it going soggy. On that note, over loaded pizza's may look good but are not suggested since they will be difficult to transfer from work station to the oven. You should also consider the center possibly caving. After all, you want to taste the toppings and taste the feature of a pizza which is the crunchy crust. The toppings should never outshine the crust, in any authentic pizza.
Can I freeze my pizza with the toppings on?
Pizza with toppings on really should be eaten fresh however, in an effort to avoid waste, you can freeze your pizza but make sure its properly wrapped or sealed to avoid any freeze getting inside. The quality of the taste and texture diminishes the longer its frozen.
Can I freeze the pizza dough?
Absolutely yes! The dough freezes for at least 3 months. Once your is made with all the ingredients in, shape, place into a large bowl (so it has to room to grow. I use a large plastic bowl for this), oil it all round, cover and leave in the fridge overnight. Next day, you can still continue with the rest of the recipe if you want to bake it. For freezing, divide into two parts (for 2 pizzas) and individually wrap each piece in a ziploc bag with all the air out.
How to thaw frozen pizza?
Transfer from the freezer to the fridge overnight to thaw. The you will use the dough, let it sit at room temperature for about an hour before using.
Can I use less yeast?
Yes! The 7grams sachets are very convenient are what I use for all my bread recipes bread recipes however I've made this pizza in batches for entertaining and in each bowl of flour goes 1 teaspoon of yeast. That's the thing about this recipe, it's really, really forgiving! There are no 'mistakes'.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: Italian