Perfect Pizza Dough Base Recipe

I absolutely LOVE pizza as they are versatile and basically can be anything you want them to be. You can have a pizza for every mood and they are also great for sharing with friends.

Before I learnt how easy it was to make your own pizza, every time I fancied one I reached for the takeaway menu and I reckon I have spent waaaay too much money on actually finding a decent pizza from a number of different fast food establishments- the majority are disappointing (base too chewy and cheese not good enough are common complaints of mine).

That is when I decided that instead of spending my hard earned cash in pizza shops in search of the perfect base/sauce/topping combo, I would have a bash at making my own! I have made pizza's for friends as well and I am always complimented on them (they love the base best and have said that it is better than the pizza shop!!)

Another benefit of making your own dough is how much money you save as the flour lasts for ages, the yeast can be kept in the fridge and the toppings change to whatever you have in your fridge at the time! I have estimated I can make roughly 5 or 6 large fully topped pizzas for the amount you would pay for just one in you local takeaway (£8.00-£9.00)- and that isn't even using up all the flour and yeast!!

I have a basic recipe for the base but customize it whenever I fancy something a little bit extra.
Don't worry, the thought of making a dough is daunting but it is ridiculously easy (I even make it after a night out on the town)

Mushroom, spinach and pepperoni combo

The Dough Base (adapted from the Basic recipe by Gino D'Ampo)

Ingredients

200g Strong Flour (plus extra for dusting surface for kneading)
2tsp Fast Acting Yeast (or a 7g packet)
140ml Warm Water
1tbsp Olive Oil (plus extra to oil a bowl and a baking tray)
Salt (to taste)

Method
1) Add a drop of oil to a clean large bowl and brush up the sides in a light coating- set aside for later.

2) Add flour into a separate un-oiled mixing bowl and make a well in the middle with a wooden spoon.

3) In this well add the yeast, water and olive oil. Add the salt aswell but not into the well just into the flour around the edge (it may effect the yeast from working if added directly into the well).

4) Mix in with a wooden spoon until you have a dough.

5) Flour your flat surface and turn out the dough on to the dusted surface and begin to knead for 5 minutes (adding more flour if necessary when dough becomes sticky)

6) Once you have finished kneading, shape dough into a ball and place in the oiled bowl, covering the top with some cling-film or a clean tea towel. Leave in a warm place for around half an hour, to allow the dough to prove and double in size.

7) Oil a baking tray and turn on your oven to Gas Mark 6 to warm up.

8) Once your dough has doubled in size, you can either split it in half to create 2 thin crust pizzas or use it all and have a thicker crust pizza (or can make a stuffed crust)

9) Dust the flat surface and begin to roll out your dough using a rolling pin, once at desired size pick the dough up and place onto the oiled baking tray. it is now ready to top with your favourite combos!

10) Once you have added all your favourite toppings, place in pre-heated oven for roughly 15 mins checking every now and then to make sure it is cooked/not burning as all ovens are different!

My Favourite Combos & Extras

When I make my dough I also like to experiment with different tastes and textures so at stage 3 above I usually add something extra to the dough such as dried basil or sesame seeds to give the dough some flavour as well!

I use a shop bought tomato paste and grated cheddar cheese on top of the base. My boyfriend likes BBQ sauce on his base (I'm not a fan of BBQ sauce so I just stick with usual tomato). I sometimes stuff the crust with mozzarella by lining slices around the edge and then folding the crust over and sealing with my fingers.

I sometimes crush fresh garlic into the tomato paste which is gorgeous and a great addition. It pairs really well with the majority of toppings!!

For the toppings, it is usually what I have in the fridge at the time! I always have mushrooms, ham, mozzarella balls  and a spicy sausage (pepperoni or chorizo).
Other toppings I use are: jalapeños, peppers, chopped chili's, chicken, prawns, mussels (any seafood) and spinach, but it is really what ever you fancy at the time (or what you have handy).

Enjoy!!
Sam