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The Perfect Pizza Base
The Perfect Pizza Base is a modern British recipe (based on an Italian original) for a classic yeasted pizza base dough that is both easy to make and also freezes very well for storage. The full recipe is presented here and I hope you enjoy this classic British version of: The Perfect Pizza Base.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+80 minutes proving)
Serves:
8–10
Rating: 
Tags : Bread RecipesBaking RecipesBritish Recipes
As my wife loves pizza I'm always on the look-out for the perfect pizza base recipe. In particular I want the thin and crispy Neapolitan style base. I particularly like this recipe as it freezes well so you can make a big batch and freeze after the rising. However, like all thin crust pizzas it really does need to be cooked on a pizza stone. I used an unglazed granite quarry tile (anything similar will do). But, at a pinch, you can use a heavy baking tray. But, your bakestone, and your oven have to be pre-heated at the highest possible setting before use. After that you are ready to go and your pizza will take, at most, 8 or 9 minutes to cook.
Ingredients:
250g strong white bread flour
250g plain white flour
1 tsp active, dried, yeast (you want the powdered kind)
2 tsp salt
325ml lukewarm water
1 tbsp olive oil
1 handful polenta or semolina (for dusting)
Method:
Combine the flours, salt and yeast in a bowl. Form a well in the centre, add the yeast and mix in the dry ingredients to form a sticky dough. Now add the oil and knead in the bowl for 10 minutes, or until very elastic. Shape into a ball, place in a clean, oiled, bowl, cover (a plastic bag is best, but a clean tea towel will do) and set aside in a warm place for about 80 minutes to rise.
Make certain you pre-heat the oven (and your pizza stone or substitute) at its highest setting then prepare the dough. Knock the dough back then take about 60g (basically a lime-sized piece). Place this on a lightly-floured work surface and roll into a round about 5mm thick. Carefully lift and transfer to a rimless baking tray liberally dusted with polenta or semolina.
Add your choice of toppings — the classic Neapolitan version being a tomato sauce followed by strips of mozzarella cheese (it's best to add the green herbs fresh at the end). Season well then slip the pizza from the baking tray onto the hot pizza stone. Bake for about 8 minutes, or until the cheese is bubbling and the base is nicely coloured. Remove from the oven, scatter your choice of herbs over the top (basil is mandatory, but lemon thyme and flat-leaf parsley are also good) then slice and serve. (Any left-over dough freezes well.)
