Pizza Base Recipe

[T16GEM]

Hi there,

I am looking for a low fat pizza base recipe if any of you happen to have one, my local supermarket do not stock the ones that you can just roll out and bake.

Thanks for your help

Gems

 

[piratesmate]

Low fat? I never thought about it because the recipe I use has 2 Tablespoons of oil to 3 cups flour. I got it from someone here (before I messed with it ) & it's great! It's for a bread machine, but I guess you could let it rise on the counter. I've never converted that direction, though.

Best pizza dough

1 1/3 c water
2 Tbl olive oil
2 tsp sugar
1¼ tsp salt
1 tsp baking powder
1 - 1½ Tbl garlic powder
1 tsp parsley
1 tsp basil
1 tsp oregano
1/8 tsp black pepper
1/8 tsp thyme
1 Tbl Parmesan cheese
3 c unbleached all purpose flour
1½ tsp instant yeast

Add ingredients as directed by your machine. Set to dough mode. When it's done, lightly sprinkle a cookie sheet with flour (cornmeal is better but I never have it) & I spray my hands with olive oil from the Misto to help spread it out.

Baking it was the tough part for me. The center never got quite done hard enough to suit me. (We ended up eating it with a knife & fork – which my kids think is a sacrilege!) Now I bake the plain crust (NO toppings) for a few minutes (5 – 10) at 375 & then add the sauce, mushrooms, peppers, pepperoni/ham/pineapple/whatever & bake at least another 15. (The actual time seems to vary depending on what’s on top.)

I never keep Italian Seasoning around – I just mix it myself – but you can reduce the garlic to ½ Tbl and substitute 2 Tbl Italian or Pizza Seasoning for the garlic, parsley, basil, oregano, pepper & thyme.

We use this recipe for pizza, calzone & stromboli.

 

[T16GEM]

thanks i am sure that I could do it without the bread maker, I shall give it a go at the weekend, i will have to visit the supermarket first to get the ingredients!

 

[piratesmate]

I hope it works out for you! We have this often on Saturday for lunch during the cooler months...especially when DS stops in. (DDIL works Sat.)

If the spices are part of what you need to buy, you might want to just go with the Italian Seasoning...in the long run it would be cheaper.

Since you won't be using a bread maker, you want to be extra careful with the water temp. I used to use the thermometer from my yogurt maker to get it right, but I believe 105 - 115 Fahrenheit is right. (Sorry, I don't do conversions. )

Some recipes I've seen tell you to pour the salt, sugar & water in the bowl & then sprinkle the yeast over it. Let it rest for 5 min before adding the other ingredients.

Oh - I forgot to mention that we use very little salt around here. I usually reduce the amount to 3/4 tsp. If you use garlic salt, you could probably delete the plain salt altogether.