Makes 6 pizza bases.
- 1kg of flour (type 65)
- 5 TSP dried yeast OR 50g fresh yeast
- 2 TSP baking powder
- 2 TSP salt
- 1/5 TSP onion powder
- 475ml warm water
- 7.5 TBSP olive oil
- Put yeast it in a cup or bowl, and add 3 TBSPs from the warm water. Brake up the cube with a spoon. Put mixture on one side for 15 mins to go all frothy.
- In another bowl add the flour, salt, onion powder and baking powder - mix well.
- When yeast is ready add to flour mix, rinse out with remaining water and add to the flour.
- TIP: If it's cold add 2 tsp of sugar to the warm water and dissolve well - this activates the yeast faster.Then add the oil, spoon out and mix well, as it starts to stiffen in with you hands.
- When it gets stiff, put it into a board or work surface, dough, flour the lot an start to kneed it for at least 10 mins until it is all the same consistency, soft and springy. For the best the dough needs to be slightly dryer than sticky.
- Put it in a large bowl to rise to twice it's size, around about an hour but depends on how warm it is. It needs to be covered to stop it drying out, a lid or cling film or a slightly damp cloth
- When its risen put back on the board and beat the crap out of it to get the air out of it. Now is the time to split it into 6 portions. Take 6 portion knead them into round 6 balls, put into freezer bags, get the air out and tie up the bags, knots are better than the ties as the dough will expand a little and get them straight in the deep-freeze.
- The remaining 2 roll out to what ever size your baking trays are - not too thin!!
- Grease the trays with a little oil if necessary.
- As you are organising your dough put the oven on to max heat.
- Put the bases in plain to the oven and part cook for 10 mins - gives a crispier base OR leave them raw. Now cover with a coating of tomato passata - as thick as you want, then your cheese and toppings. Cook for about 10 - 15 mins as you want.
You can put the spares in the deep freezer. The rest put in the fridge at the bottom. When you want them, take them out, roll to size them let them warm up, about 20 mins, cover with cling film so they don't dry out. Just check that they are at room temp or just starting to rise.