900g (6 cups)
|Entice Pizza Base Premix|
|Instant Active Dried Yeast|
60 ml (4Tbs)
450ml (1 ¾ cups)
Sift Pizza Base into a bowl.
Add the yeast.
Add the oil and water and mix for a long time (6 – 8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.
Add a little extra flour if dough is too sticky, or water if dough is too dry.
Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.
After it has risen, roll the dough on a floured surface until it is smooth and shaped.
Drizzle olive oil on the surface and allow to rise for 10 minutes.
Finish the pizza with tomato base and the desired toppings.
Bake at 240°C for 15 minutes.
I always use tomato paste, shredded basil or fresh oregano and mozzarella.
Anchovies and Olives
Pancetta and Fresh tomatoes, with Rocket added after baking
Foccaccia with Himalayan Rock Salt, Freshly ground Pepper and Freshly chopped Rosemary, and lots of olive oil.
Goats Cheese (as well as Mozarella), and caramelised onions. Capers optional.