3 cups plain flour
1 tablespoon dry yeast
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
300ml warm (not boiling) water
Directions to Cook:
Makes 2 pizza bases.
Old Fashioned Method:
Dissolve yeast and sugar in warm water and leave to stand for 5 minutes or until frothy. Sift flour and salt together into a large mixing bowl. Add yeast mix and olive oil to dry ingredients and mix well until it forms a ball.
Turn dough out onto floured surface and knead for 10 minutes until dough becomes soft and pliable. Place dough into a lightly oiled glass or metal bowl and cover with a damp cloth. Place in a warm area for dough to rise for approximately an hour and a half. When dough has doubled in size, knead again on a floured surface for a few minutes. Divide dough ball into two and roll out with a rolling pin to fit (lightly oiled) pizza trays. Spray or brush with a light coating of olive oil and cook for 15-20 minutes until dough is lightly golden.
Top with your choice of toppings (see suggestions below). Top with grated cheese and bake for a further 20 minutes until cheese is melted and golden brown. Stand 5 minutes before slicing.
For the tomato sauce base I mix together 1/4 cup pasta sauce with 1 tablespoon tomato paste. You can make this in large quantities and freeze in small clip bags ready for use.
Choose from the following:
Tomato paste or tomato pasta sauce, barbecue sauce, diced bacon, shredded ham, pineapple pieces, diced capsicum, shredded chicken, sautéed onion, spring onions, garlic, freshly chopped herbs, mushrooms, sundried tomatoes, assorted cheeses, seafood, etc. These possibilities are only limited by your imagination and your tastebuds.
Why not try some leftover casserole on top of a pizza? Or leftover Bolognese sauce?
You really can put anything on a pizza!
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