I know this looks like a long recipe but it's not and I guarantee you will end up with an amazing pizza​

​

​

Ingredient​

600g (4 cups) bread flour or pizza flour (or plain/all purpose) I use Light house bread and pizza flour available from Coles n woolworths​

2 tsp (6g) rapid rise or instant yeast
2.5 tsp cooking salt
4 tsp white sugar
4 tbsp extra virgin olive oil
330 ml (1 1/3 cups) warm tap water

FOR WORKING:​

1 tbsp Extra Flour
2 tsp Extra Olive Oil

TOPPINGS​

1 1/3 cups grated mozzarella cheese
1/4 cup  Pizza Sauce per pizza
other toppings of choice see Notes

Instructions​

DOUGH:​

• Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
• Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.
• Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth . Shape dough into a ball.

RISE #1:​

• Drizzle large bowl with Extra Olive Oil (can use same bowl).
• Place dough in, turn over and rub top with oil.
• Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size.

FORM SMALL BALLS, RISE #2:​

• Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
• Cut into 3 equal portions one for each pizza base.
• For each dough portion, shape into a ball, tuck the sides under, so you have a smooth surface.
• Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other.
• Sprinkle balls with a touch of flour and lightly rub to coat cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.
• Leave in warm place 1 hour until almost double

STRETCH PIZZA BASE:​

• Preheat oven to 275°C 250 C fan-forced or as high as it will go. Put shelf in top third of oven.
• Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top.
• Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan.
• Drag onto the pizza pan .Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!).

TOPPING / COOKING (WORK QUICKLY!):​

• Spread with 1/4 cup pizza sauce
• 1/3 cups freshly grated mozzarella, sprinkle of oregano and then toppings of choice or see hints below
• Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
• Cut into wedges, serve immediately!!
• Repeat process for remaining balls to make two more

• Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni
• 
  
• Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.
• Toppings use your imagination,
• Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately.

TOPPINGS

1. Mozzarella Cheese, Ham , Pineapple

2. Mozzarella cheese, pepperoni, capsicum, finely chopped onion

3. Mozzarella cheese, cooked chicken, capsicum, drizzle on top perri perri sauce , sliced olives

4. Mozzarella, thinly sliced mushrooms, diced bacon, pepperoni, capsicum thinly sliced , sliced black olives

5. I will sometimes add bocacini pulled apart on top of any if those above toppings but usually to only one pizza

You really can add anything you like

​

 

[Sethia Soliman]

I know this looks like a long recipe but it's not and I guarantee you will end up with an amazing pizza View attachment 4497​

Ingredient​

600g (4 cups) bread flour or pizza flour (or plain/all purpose) I use Light house bread and pizza flour available from Coles n woolworths​

2 tsp (6g) rapid rise or instant yeast
2.5 tsp cooking salt
4 tsp (20g) white sugar
4 tbsp extra virgin olive oil
330 ml (1 1/3 cups) warm tap water

FOR WORKING:​

1 tbsp Extra Flour
2 tsp Extra Olive Oil

TOPPINGS​

130g / 1 1/3 cups grated mozzarella cheese
1/4 cup pizza sauce per pizza
Toppings of choice

Instructions​

DOUGH:​

• Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
• Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.
• Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.

RISE #1:​

• Drizzle large bowl with Extra Olive Oil (can use same bowl).
• Place dough in, turn over and rub top with oil.
• Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size.

FORM SMALL BALLS, RISE #2:​

• Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
• Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base.
• For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.
• Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other.
• Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.
• Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).

STRETCH PIZZA BASE:​

• Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven.
• Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top.
• Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan.
• Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!).

TOPPING / COOKING (WORK QUICKLY!):​

• Spread with 1/4 cup pizza sauce,
• 1/3 cups freshly grated mozzarella, then toppings of choice ,ham pineapple cabanossi pepperoni capsicum
• Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
• Cut into wedges, serve immediately!!
• Repeat process for remaining balls to make two more

• Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.

Make ahead pizza bases only

Bake base only 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe.

Can also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness.

---

HOMEMADE PIZZA TIPS​

• Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it in the fridge to slow/stop the rise.
• Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise #2. Once Rise #2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.
• Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.
• Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.
• Toppings use your imagination,
• Pizza sauce – same as toppings, use less (I use 1/4 cup).
• Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately.

I'm going to add different Toppings for pizza in another post

​

AWWW! This is wonderful. Pizza is my personal favourite dish of all time and I don't know why I've never thought of just making it at home.

Can I just say - I love how you make cooking (or in this case, baking) way less intimidating. It encourages me (and I'm sure many others) to experiment with making their own dishes at home and I don't think we can thank you enough for that!

You're SUCH a gem and I'm genuinely looking forward to reading more of your recipes.

 

[Suzanne rose]

AWWW! This is wonderful. Pizza is my personal favourite dish of all time and I don't know why I've never thought of just making it at home.

Can I just say - I love how you make cooking (or in this case, baking) way less intimidating. It encourages me (and I'm sure many others) to experiment with making their own dishes at home and I don't think we can thank you enough for that!

You're SUCH a gem and I'm genuinely looking forward to reading more of your recipes.

Ohh thank you. I love cooking , 6 of my 8 daughters are amazing cooks even my 21 year old impressed her boyfriends family by making home made pasta.

 

[Petra]

I know this looks like a long recipe but it's not and I guarantee you will end up with an amazing pizza View attachment 4497​

Ingredient​

600g (4 cups) bread flour or pizza flour (or plain/all purpose) I use Light house bread and pizza flour available from Coles n woolworths​

2 tsp (6g) rapid rise or instant yeast
2.5 tsp cooking salt
4 tsp (20g) white sugar
4 tbsp extra virgin olive oil
330 ml (1 1/3 cups) warm tap water

FOR WORKING:​

1 tbsp Extra Flour
2 tsp Extra Olive Oil

TOPPINGS​

130g / 1 1/3 cups grated mozzarella cheese
1/4 cup pizza sauce per pizza
Toppings of choice

Instructions​

DOUGH:​

• Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
• Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.
• Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.

RISE #1:​

• Drizzle large bowl with Extra Olive Oil (can use same bowl).
• Place dough in, turn over and rub top with oil.
• Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size.

FORM SMALL BALLS, RISE #2:​

• Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.
• Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base.
• For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.
• Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other.
• Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.
• Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).

STRETCH PIZZA BASE:​

• Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven.
• Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top.
• Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan.
• Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!).

TOPPING / COOKING (WORK QUICKLY!):​

• Spread with 1/4 cup pizza sauce,
• 1/3 cups freshly grated mozzarella, then toppings of choice ,ham pineapple cabanossi pepperoni capsicum
• Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
• Cut into wedges, serve immediately!!
• Repeat process for remaining balls to make two more

• Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.

Make ahead pizza bases only

Bake base only 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe.

Can also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness.

---

HOMEMADE PIZZA TIPS​

• Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it in the fridge to slow/stop the rise.
• Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise #2. Once Rise #2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.
• Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.
• Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.
• Toppings use your imagination,
• Pizza sauce – same as toppings, use less (I use 1/4 cup).
• Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately.

I'm going to add different Toppings for pizza in another post

​

Thank you xoxo

 

[Suzanne rose]

Thank you xoxo

This recipe is so easy and taste like it just came from a little Italian restaurant

 

[Suzanne rose]

Bumping this worthy recipe up

 

[Suzanne rose]

Has anyone made this recipe , if so please share the fillings you used