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- Member
Sat Nov 05, 2011 7:52 pm
I'm not going to bore you with topping choices, basics are cheese and tomato purée from there its whatever's in the fridge.
This is the basic recipe and I normally freeze the majority
650g strong white flour (I ran out and put half wholemeal for this batch but feck it)
7g dry yeast
1tsp salt
1tsp dry mixed herbs
2 tbsp olice oil
2 tbsp milk
300ml water
1.Make the dough: mix the flour, yeast,dry mixed herbs and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2.Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about an hour, until doubled in size
3.When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4.Divide the dough into six balls (I put 5 balls into the freezer but thats up to you!!) and roll each out onto a lightly floured work surface until 20cm/8in in diameter. (Defrost the frozen ones in the fridge over night in the fridge and then come back to this step)
5.Spread tomato purée over each pizza base and top with whatever you have hanging around, once made a baked bean pizza.
7.Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
This is the basic recipe and I normally freeze the majority
650g strong white flour (I ran out and put half wholemeal for this batch but feck it)
7g dry yeast
1tsp salt
1tsp dry mixed herbs
2 tbsp olice oil
2 tbsp milk
300ml water
1.Make the dough: mix the flour, yeast,dry mixed herbs and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2.Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about an hour, until doubled in size
3.When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4.Divide the dough into six balls (I put 5 balls into the freezer but thats up to you!!) and roll each out onto a lightly floured work surface until 20cm/8in in diameter. (Defrost the frozen ones in the fridge over night in the fridge and then come back to this step)
5.Spread tomato purée over each pizza base and top with whatever you have hanging around, once made a baked bean pizza.
7.Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
haven't made it for ages so can't remember it and the recipe book may be over Grace's grandma's. I'm no black bean pot tease, I just didn't know if anyone would want it.
the book kindly has a recipe for that too.
