31 days of mOO No. 22Penny Pinching Pizza
This is the pizza base I've made for years. Years, and years, and years. Over 20 years. That's how good it is, and how easy it is.
There are a lot of other pizza base recipes floating around, and this is the one I come back to, time after time. That's how good it is, and how easy it.
We have MOO pizza every week, it's on the meal plan for Thursday and never changes. This base is so easy my kids were making it themselves when they were 11 or 12 years old. They still make it with me.
We set up a production line and make a dozen or so at a time and freeze them. We can get 12 pizza bases made and ready for the freezer is around 30 minutes, 40 if I'm slow at rolling the dough!
To freeze, either wrap the balls of dough in clingwrap and then put them in ziplock bags with as much air as possible squeezed out, or roll them out and layer them with freezer film between each one (stops sticking; we use recycled cereal bags as freezer film), flash freeze and then bag up in ziplock bags, squeeze out the air and store in the freezer.
To use them, take them out of the freezer about an hour before you want to cook the pizza and let the base thaw a little before baking.
There are a lot of other pizza base recipes floating around, and this is the one I come back to, time after time. That's how good it is, and how easy it.
We have MOO pizza every week, it's on the meal plan for Thursday and never changes. This base is so easy my kids were making it themselves when they were 11 or 12 years old. They still make it with me.
We set up a production line and make a dozen or so at a time and freeze them. We can get 12 pizza bases made and ready for the freezer is around 30 minutes, 40 if I'm slow at rolling the dough!
To freeze, either wrap the balls of dough in clingwrap and then put them in ziplock bags with as much air as possible squeezed out, or roll them out and layer them with freezer film between each one (stops sticking; we use recycled cereal bags as freezer film), flash freeze and then bag up in ziplock bags, squeeze out the air and store in the freezer.
To use them, take them out of the freezer about an hour before you want to cook the pizza and let the base thaw a little before baking.
Penny Pinching Pizza Base
Ingredients:
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Sweet toppings
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.
Ingredients:
2 cups plain flour – 30c
2 tbsp olive oil – 30c
1 cup warm water
1 tbsp dry yeast – 5c
1 tsp sugar – 1c
Method:
Dissolve the sugar in ¼ cup of the warm water and then add the yeast. Put aside to ferment – about 5 minutes.
Process the flour and oil for a few seconds until it becomes crumbly. Add the yeast mixture and process. Slowly pour in the remaining ¾ cup water. Process until a dough ball forms. Continue processing for 30 seconds.
Turn the dough out onto a floured board, cover with a damp tea towel and let it sit for 10 minutes.
At this point you can freeze the dough in a ball to use later on or cover with a damp tea towel and let it sit for 10 minutes before pressing into a Swiss roll tin, using the palm of your hand. Try not to roll it with a rolling pin (or Marmite jar) as it toughens the dough.
Top with your favourite pizza toppings (we love tomato sauce, oregano and grated cheese and tomato sauce, slice mushrooms, pineapple pieces, sliced onion and olives topped with grated cheese). Bake in a hot oven for 15 – 20 minutes until the base is browned and the topping is bubbling nicely.
Suggested toppings
Tomato sauce, oregano and grated cheese – 25c, 1c, 90c
Tomato sauce, sliced mushrooms, sliced capsicum, pineapple pieces, sliced onions, slice olives and grated cheese
Tomato sauce, shredded chicken, pineapple and cheese
Tomato sauce, shredded ham and beaten egg
Sweet toppings
200ml cottage cheese, 1 tbsp honey, ½ cup crushed pineapple and crushed mint
Cottage cheese topped with apricot halves and covered with a mix of sour cream and a beaten egg. Sprinkle with nutmeg. Yummo.