5 cups flour,
1 pkt yeast,
1/4 cup sugar,
1 cup milk
½ cup oil,
1 cup boiling water (allow water to stand for 5 min)
I prepare this in my Kenwood machine.
Once risen, punch down and roll into desired shape.
One tip. For any dough recipe that requires milk, I always add about ½ cup extra milk (thus use 1½ cups of milk) and use less water, as more milk makes ones dough much softer.
Once dough mixed in the machine it is slightly sticky but I like it like that because once it rises its all sorted and when punching down make sure your hands are oiled or floured.
Prepared, tried and tested by: Amina Wackie Shaikh
3 1/2 cups cake flour
10 g instant yeast
1 cup lukewarm water
2 tsp sugar
1 tsp salt
2 tbsp olive oil + extra 1 tbsp oil to glaze dough
50 g tomato purée
4 grated tomatoes drain off juice
1 punnet button mushrooms sliced
Sliced ham and salami quantity of your choice
Feta cheese crumbled
Green and red pepper chopped, optional
2 green chillis chopped
2 cups mozarella cheese grated
3 cloves minced garlic
Origanum and black pepper
Handful of sundried tomatoes soaked in water for 5 mins and then sliced
Note : you can use any toppings of your choice
Proof yeast in lukewarm water with the sugar for 5 mins until frothy
In a large mixing bowl add sifted flour and salt.
Add 2 tbsp olive oil, add yeast mixture and mix together with hands until the dough comes together.
Tip out onto floured surface and knead dough for 5 to 6 mins, dough must be elastic.
Line mixing bowl with a few drops if oil and place dough in to rise for 1 hour until doubled covered.
Once dough has risen knock back and roll out into circles.
Glaze dough with 1 tbsp olive oil and smear tomato paste over dough.
Add grated tomatoes and all your toppings cheese etc etc repeat for other pizzas.
Add seasoning .
Bake in preheated oven 180 C until done 20 to 25 mins.
Prepared, tried and tested by: Gail Haselsteiner
Timing wise: it is good to roll the pizza dough about 15-20 minutes before you want them to cook
Don’t roll and leave hanging around a few hours, though if if you are working in advance it is better to leave your dough with cling film in the fridge, however if you want them to get rolled out before your guest arrive, simply roll the dough out into circles .05cm thick and then place in slightly larger plate rubbed with olive oil and floured dusted tinfoil.
You can stock pizzas cover with clingfilm and pop them into fridge …
Ingredients – serve 6 to 8 medium sized thin pizza bases- cooking time 15 to 20 mins at 200○C
1kg white bread flour or 800g strong white bread flour or tipo of flour can find in Italian deli plus finely ground semolina
1 tsp fine sea salt
2×7 dried yeast sachets
1 tbsp castor sugar
4 tbsp extra virgin olive oil
650 ml lukewarm water
Sieve the flour, and salt into a clean surface and make a well in the middle.
In a jug mix the yeast, sugar, and olive oil into water and leave for a few minutes, then pour into the well using a fork, bring the flour gradually from the sides and swirl it into the liquid.
Keep mixing drawing larger amounts of flour and when it all starts to come together….work the rest of the flour with your clean and dusted hands.
Knead until you have a smooth, springy dough.
Place the ball of dough in a larger dusted bowl then flour the top of it.
Cover the bowl with dump cloth and place it in a warm room for about an hour till the dough has doubled sized…
Recipe by : Jaime Oliver
Made by : Joy Smyth
1 cup greek yogohurt (buttermilk or plain yoghurt)
2 cups self raising flour
Roll thin out & blind bake for 8 -10 mins
Then add the topping on & bake until the cheese has melted
Prepared, tried and tested by:
This is my Hawaiin Pizza using the 2 ingredient Greek Yoghurt and self-raising flour dough. I just added olive oil and Italian Herbs. HAWAIN PIZZA
2 cups self raising flour
1 cup Greek yoghurt
½ tsp dried Italian herbs
1 tsp Olive Oil
Mix together into a ball and refrigerate for 15 minutes)
Topping (all chopped):
Italian tomato passata (available at Woolies)
Smoked pepper ham
Roll out pizza base. Spray pizza pan with cooking spray. Spread pizza base over pan and bake for 8-10 minutes. Cover base with Italian tomato passata. Sprinkle with some dried thyme. Scatter topping all over. Cover with mozzarella and cheddar cheese. Sprinkle some oregano. Bake at 180 degrees.
Prepared, tried and tested by Melanie Kramar
For the pizza base:
1 kg white bread flour plus ground semolina for dusting
1 tsp sea salt
2x7g yeast sachet
1 tsp golden sugar
4 tbsp olive oil
500ml lukewarm water
Sieve the flour and salt onto a clean surface and make a well in the center, in a jug mix yeast and sugar,olive oil into the water and leave to sit for a few minutes. Then pour into the well ,using a fork bring the flour gradually from the sides and swirl into the liquid. Keep mixing , drawing a larger amounts of flour and when it all starts to come together , work with the rest of the flour in with your clean flour dusted hands, knead until you have a smooth springy dough.
Place a ball dough into an oiled bowl and flour the top of it with semolina flour. Cover and let it double in size for bout 2 hours or more.
Now remove the dough to a floured surface and knead it around a bit to push the air out of your hands- this called knocking back the dough.
Cut dough and divide up to 6 to 8 slices.
Roll the dough into a circle if your making round pizza, spread the ready made pizza sauce top with your favorite toppings and cheese. Bake in preheated oven 180C for about 15 minutes . Serve hot enjoy.
Tip: Timing wise, it is good to roll the pizza about 15 to 20 minutes before baking. Dont roll them and leave the hanging around for a few hours .
Prepared, submitted, tried and tested by All joy’s lovely cooking