a pizza base that works

in some towns, you just can’t get a decent pizza. then it’s time to make your own.

the foundation of any good pizza is a decent base. this one works quite well in a domestic oven, if you turn it up very high. i’d love to try it in a real wood-fired brick oven some time. i tore it out of a weekend newspaper a very long time ago, and it appears here with some small adjustments.

give the dough enough time to rise, in a warm place. make sure you use a decent quality flour; i find a plain flour packaged by an independent supermarket group is fine. it’s much better than an expensive flour with a bunch of vitamin additives in it that i inadvertently used once, with disappointing results.

toppings are a matter of taste but as the original recipe says, more is definitely less. i’d add that fresh is best, too.

what and how:

1 sachet dried yeast (approx 7-8g)
200ml tepid water
1 teaspoon sugar

combine these in a bowl and set aside for 5 minutes or until the mixture froths up.

2 1/2 cups decent quality plain flour
1/2 tsp salt
3 tblsp olive oil

put these in a large mixing bowl; add the yeast mixture and combine first with a wooden spoon and then your hands til you get a ball of dough.
knead the dough on a benchtop until it’s smooth (at least 5 minutes).
grease a large bowl and place the dough in it. cover (clingwrap is good) and place in a warm spot. leave to rise for about 30 minutes, or until the dough has doubled in size.

(now is a good time to prepare your toppings. turn your oven on to at least 250 degrees C, or as high as it will go.)

tip the dough back out onto the bench and punch the air out. divide into 2 or 3 pieces, roll and shape them into thin bases.
dress the pizzas, pop them in the oven until cooked (about 8-10 minutes) and you’re hot to trot.