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!!)