PIZZA BASE – MAKES 3,  10” THIN AND CRISP BASES

 

This makes very thin pizzas like I use to eat in my favourite Italian restaurant in Northcote Road in London.  If you are after a flabby, doughy inch of bread base pizza this is not the recipe for you.

 

1 cup of warm water

1 tbsp olive oil

1 tbsp sugar

1 tsp salt

1 ½ tsp easy lend yeast

1 3/8ths  cup strong white flour

 

Put all the ingredients into a bread maker and set for the dough cycle.

When the cycle is finished take the dough out of the machine and place on a floured surface.  Cut the dough into three pieces and form each into a ball.

Using plenty of flour and a rolling pin roll the dough out into 10” discs.  Take each base and place on a piece of silicon baking parchment and set aside until you have completed the rest of your preparation.

Preheat your oven to its highest level and place baking sheets n to get very hot.  My oven sits at 240.

Place a pizza sitting on its silicon paper on a wooden chopping board.  You will use this to transfer the pizza to the hot baking sheet in the oven later.

Spread your pizza with your tomato sauce and toppings – but go lightly, thin bases will not take an inch thick layer of gooey stuff.  For three pizzas I mix 1 chopped tomato, ½ onion and 1 ball of mozzarella finely shredded – that’s it!!! Super frugal supper.

When you have loaded you pizza – open your oven and using the wooden board slide the pizza – silicon paper and all onto the hot baking sheet.  The pizza will take 7 minutes max to cook – you will know when it is cooked because the base will be rigid rather than floppy in the middle.