Sunday, May 8, 2011

Pizza Base

Straight from the TMX recipe book.
I've started a rule in our house; as my kids tend to just take the toppings off the pizzas and eat the base.  Okay,  great, it's not a commercial pizza base,  it's not full of salt and sugar and preservatives.... but really,  there's not a lot of nutritional value there.  :)  So,  the new rule is that I will serve up vegie soup before the pizza.  Wish me luck for success on this one!!

eta:  I need to immortalise this... so I can look back and sigh... later when she goes through the 'Mum knows nothing' stage.  The other day, Ms D said "I love how you make pizzas, with all the healthy stuff on it."  Naaaawwww.   Love her guts.




Pizza is risen.  It is risen indeed.  

   

Ingredients:
  • 280g water
  • 7g dry yeast (1 sachet)
  • 20g oil
  • 2 tsp salt (cooking or salt)
  • 500g Bakers Flour


Method:
  • Place water, yeast and oil  into TMX bowl.
  • Mix 5 seconds on speed 3
  • Add flour and salt
  • Mix 6 seconds on speed 8 to combine
  • Set dial to 'closed lid' and knead dough for 2 minutes on Interval speed
  • Transfer dough to floured bowl  and let dough to rise to double its size 
(about 30 minutes)
  •  
  • Break dough into 4 pieces and let rise again for 15 minutes.
  • Form your pizzas  and add you favourite (Failsafe) topping.
  • Bake in hot oven (200-220degC) until cooked (Time depends on toppings used)
I would also add that last night, instead of breaking it into 4 pieces,  I only did 2. (I couldn't come up with more than 2 toppings)  I cooked it for a bit longer,  but it came out very tasty.  The pizzas were essentially the same size,  just thicker.
Dividing into 4 pieces gives a more crispy base,  if that's what you like.


A new base!  With Butternut Pumpkin.  Yummo.

 

Toppings - I'll add them as I try them:


Potato and Leek
Bubble and Squeak
Garlic
Hommus & Veg
Pizza Base Sauce 
No-Tomato Sauce (delicious!!)

1 comment:

  1. Thanks for your yummy ideas. We made pizza last night (in honour of two-weeks-without-takeaway?!). I'd forgotten how good potato and leek pizza was and wish I'd prepared more potato.

    We also had pizza with pear sauce (Birgit's Pear Ketchup recipe from The Failsafe Cookbook, minus the citric acid and with less sugar) topped with savoury mince (made with leek & garlic), plus a little extra pear sauce dobbed on top. We put cheese on half for our guests.

    I keep leftover dough in the freezer, in separate bags so it's ready to go next time.

    ReplyDelete

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

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