Food & entertaining

PIZZA: BASES

Pizza: Bases
SERVES 6-8
PREPARATION 20 MINS (plus time to rise)
COOKING 15 MINS
2x7g (¼oz) sachets dry yeast
1tsp sugar
625g (1lb 4oz) strong white bread flour
1tsp salt
4tbsp olive oil
polenta, for sprinkling
1. Dissolve the yeast and the sugar in a small bowl with 400ml (13fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.
2. The easiest way to mix the dough is by using a bench-top mixer with a dough-hook attachment. Place the flour, salt, yeast mixture and olive oil into the bowl and mix on a low speed until a firm dough forms. Increase the speed to medium and mix for about 7-8 minutes or until the dough is smooth.
3. Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap and stand in a warm place for 1 to 1½ hours, or until the dough has doubled in size. Punch down the dough with your fist to release the air - see a demonstration on EasyLivingTV.
4. Divide dough into 6-8 equal portions and then stretch each portion out to a thickness of 4-5mm (¼in).
5. If not baking immediately, place sheets of non-stick baking paper or cling film between each portion, then put them all into a plastic bag and freeze for up to 3 months.
6. To use, remove a pizza base from the freezer and thaw for 15 minutes. Oil baking tray and sprinkle with polenta to stop base from sticking. Place bases on tray and cover with your choice of toppings. Cook in an oven heated to 220°C (gas mark 7) for around 15 minutes, or until the base is crisp and golden.

TIP: Crispy base

A good pizza base should have a little chew, so don't roll out the dough thinner than 4mm (¼in). Don't overload your pizzas with toppings - less is definitely more. The more toppings, the softer the base will be.

TIP: Mozzarella

If adding mozzarella, make sure you drain it properly, dry with a paper towel and press into a colander to remove excess moisture

TIP: Extra dough

Use extra dough to make focaccia. Simply dimple stretched dough with your fingers, brush it with olive oil, scatter with chopped garlic and season with salt, pepper and rosemary. Bake until crisp and golden.