Time: 120 minutes (wall time), 30 minutes prep time
Servings: 4-ish
Notes
- Needs panasonic breadmaker
- To freeze pizza bases follow method to step 2 and bake without toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediate
- Can double all dough ingredients and use same breadmaker programme
- Use baking tray with holes - better for pizza bases
- Add flour to baking trays to stop dough from sticking
Ingredients
Dough
- 1/4 tsp Yeast
- 300g Strong White Flour
- 1 tbsp Olive Oil
- 1 tsp Salt
- 170ml Water
Toppings
- passata tomato sauce or 1/2 a can of tomatoes, 1 tsp sugar and some oregano blended together (~2-3 tbsp per base)
- mozarella cheese ~125g per pizza base
- parmesan cheese
- 1 clove garlic chopped small
- oregano
- pepperoni (optional)
- cooked chicken and sweetcord (optional)
- Sundried tomatoes in oil (cut into strips)
- Piquante peppers in oil (cut into strips)
Method
- Add Dough ingredients to Panasonic breadmaker in order above - Menu ‘22’ 45min
- Press out dough using the heel of your hand to a 25 cm (10’’)
- two or three 25 cm (10’’) circles for thin and crispy base on a greased baking tray.
- Allow to prove at 40˚C in oven until doubled in size (approx. 20 mins).
- Add topping of your choice and bake in a preheated oven at 220˚C for 15 - 20 mins, depending on amount of topping.