Thanks to Doris from Tested & Tasted - got the recipe for the base from her
It's just so perfect - soft and fluffy type, even til the next day after I warmed up in my toaster!
And my family loves this pizza so much that I made it 2 days in a row :P
Before going into the oven...
I don't have pizza pan so I shape according to my mood :P
This one is not round nor square hehe...
Just came out from the oven...
Pppssstt.. I like it to overbake it a little :P
Would you like to have a slice?
What you need:
115g bread flour
115g plain flour
1/2 tsp salt
20g olive oil
115g warm water
4g instant yeast
1/2 tsp sugar
Dissolve yeast and sugar in warm water til bubbles (around 10mins)
Mix both flour, salt, olive oil, egg and yeast mixture together with chopstick
When all mixed together, knead for awhile (around 5minutes or til the dough is not sticky)
First proofing - 2hours - around 3 times the size (cover with clean cloth)
Flatten the dough by punching the centre part and lift up from the bowl (by pulling the sides)
Divide into 2 parts and knead again for awhile (around 3minutes or til the dough is not sticky)
Second proofing - 30minutes
On a greased pan, shape the dough as preferred and put the toppings as you wish
I used Prego original tomato pasta sauce, honey baked ham, button mushroom, canned pineapple, grated cheddar cheese and grated mozzarella cheese - I like A LOT of cheese :)
(Abby and Ian did the topping for 2 consecutive days - they enjoyed doing it ^_^)
Bake in preheated oven of 200degC for 15-20mins or til golden brown
Special thanks to Vivi Nowotny for her guidance in handling pizza dough - very useful! :P
I guess I will stick to this recipe whenever pizza craving hits me
Just wondering if this base will taste nice with sweet topping.. perhaps chocolate rice, cheese and banana...