Homemade Pizza Base Recipe | Pizza Recipes

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The recipe of the day is pizza base dough!!! I love my pizzas from dominos and always try those variations at home! Who doesn't love pizza? So do I. Often during our family outing with parents, we prefer a pizza night, we order almost everything on the menu and share. Finally with choco lava, my favourite. Here is a fail proof pizza base recipe which is so easy and perfect. 

PIZZA BASE RECIPE

Recipe Category: World  
Preparation Time: 20 minutes Baking Time: 6 minute Serves: 2

Ingredients:

All Purpose Flour / Maida - 2 cups
Oil/ Olive Oil - 1 tbsp
Instant Yeast - 1 tsp OR Dry Yeast - 1 tsp
Sugar - 1 tsp
Salt - 1 tsp

Water - 1/2 cup + 1/2 cup

Method of Preparation:

1. In a mixing bowl, add yeast, sugar, salt and mix well with a spoon.

2. Add 1/2 cup of luke warm water (Never hot, as it will kill the yeast), let it rest for a minute.(As I have used instant yeast, if using active dry yeast, wait for 10 minutes for the mixture to start frothing)

3. In a big mixing bowl, add the flour and oil. Gently fold in the mixture. Make a well in the centre and start adding the yeast mixture little by little and knead. Add 1/2 cup water little by little till it forms a smooth pliable dough by kneading. It must not be sticky so add 1/2 cup of water little by little. Knead for 10 minutes for the gluten to develop.

4. Grease the mixing bowl with oil and place the dough. Cover it with a wet cloth. Leave it aside for 30 minutes - 1 hour, the dough would have raised almost double. In a working surface, dust with flour sufficiently and place the dough. Punch it down nicely to remove any air bubbles present. Keep kneading for another 5 minutes lightly. Now, just punch down the dough, it raises back again. The dough is ready.

5. Divind the dough into equal quantity. Dust flour on the working surface, and roll the dough into thin circle using chapathi roller. The thickness and size can be to your preference. I made two with mine which is slightly thicker with a circle of 200 mm.

6. Prepare the baking tray by greasing with enough oil, place the base in the tray and prick the base using fork to ensure proper cooking and to avoid puffing up of the base. (Yet my base puffed, which is not a  problem). Pre Heat your oven. Bake at 180 degree C for 6-7 minutes. Do not over bake as we will bake it again during pizza topping preparation. The correct stage to stop baking is when the base moves freely over the baking tray when moved.

Storing the pizza base for later use:

• Cover the base with cling film or aluminium foil or both and store in an freezer zip-lock cover and keep it refrigerator.
• The base stays good for a week, but I prefer to use it in a couple of days.
• While you are going to prepare pizza, remove and bring it to room temperature before baking. 

Notes:

• You can use the same recipe for wheat base, just replace the flour with wheat flour and adjust the water accordingly.
• The yeast must be proofed. I have not proofed as I used instant yeast which doesn't require proofing. 
• Fresh yeast can also be used, suit the method of proofing according to the yeast used. 
• Working on the yeast and kneading the dough is very important. 
• The dough should not be sticky, then you can't roll and it will tend to stick. 
• If the dough is dry, add drops of water little by little till you get the perfect dough. If the dough is sticky, add flour little by little while kneading till you get the perfect dough.
• Don't let the base over bake, as it will go hard when baking with topping again.
• Prick the base else will puff up while baking.
• If the dough is perfect, you will love to make the roll as it doesn't stick and tends to roll in as you roll out. In which way you get a perfect thicker outer. 
• Check the first picture for the baked back side of pizza base, it goes freely in the baking tray once its baked.