Pizza base recipes

[Silly Yak]

Pizza
Posted by Rachel (somerset) on 22/4/2005 GF board

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I make a thin base using either Glutafin white mix or Juvela Harvest mix (but any white mix would do).
Put about half a packet in a bowl, mix in half a tsp of salt and half a sachet of instant yeast.
Then add a tbsp of oil and enough warm water to make a dough. Knead it till smooth then roll out as thin as you like!
Top the pizza, leave to rise in a warm place for half an hour, then cook it on a metal baking tray at about Gas 6 for half an hour or so.

[Silly Yak]

From GF board

I make pizza using the Doves Farm strong GF bread flour. Children & husband eat it quite happily as well and say that it doesn't taste much different from ordinary non GF pizza. Handed lots of it round at a party at Christmas and nobody noticed that it was different.
2 ways - either follow the bread recipe on the packet and use less liquid/add more flour until you've got a not too sticky dough you can knead.
Or just use it in an ordinary non-GF pizza dough recipe. I'm afraid I can't quite remember which has worked best as I never remember to write these things down, but it's pretty robust stuff and you can't go too far wrong. If in doubt, follow the recipe on the packet. I tend not to roll it out but to press it out to fill an oiled baking tray. Brush with olive oil, put your toppings on & leave to rise for a bit before cooking. Then hot oven (200 C) for as long as it takes (about 20 minutes but check beforehand). If the bottom is soggy, cut it into pieces and spread these out on a tray with some space/air around them & cook again for maybe 5 minutes.
Tomato sauce is easier - onions, garlic, tinned chopped tomatoes, tomato puree, balsamic vinegar, herbs & seasoning, cooked slowly until there's not too much liquid then blended.

Hope this makes sense!

Chris

[Silly Yak]

by Jerry » Wed Jan 22, 2003 4:37 pm

Pizza base and lots of topping ideas from BBC food magazine.
Ingredients

15g/½oz fresh yeast
60ml/2fl oz lukewarm water
225g/8oz g.f.S/R white four
2.5ml/½ tsp salt
2 tbsp olive oil
Method

1. Cream the yeast with a little of the water.
2. Mix the flour and the salt together.
3. Stir in the oil, yeast liquid and enough of the rest of the water to make a soft but not sticky dough. Knead on a work surface for 10 minutes until shiny and elastic.
4. Put in a clean bowl and cover with clingfilm. Leave to rise for 1 hour in a warm place until doubled in size.
5. Preheat the oven to 220C/425F/Gas 7.
6. Roll out so the pizza base is very thin and put on a baking sheet.
7. Put your chosen toppings on (see below) and bake in the oven for 15-20 minutes until the base is crisp and golden.

Pizza Topping Ideas
Tomato Sauce with mozzarella cheese
Tomato Sauce with mixed peppers, black olives and mozzarella cheese
Tomato Sauce with grilled aubergine slices, basil and mozzarella cheese
Tomato Sauce with gruyère, Gorgonzola and mozzarella cheese
Tomato Sauce with sliced, cooked mushroom and mozzarella cheese
Tomato Sauce with red onions, black olives and Gorgonzola
Tomato Sauce with bacon lardons, sliced onions and mozzarella cheese
Tomato Sauce with courgettes, aubergines and mozzarella cheese
Tomato Sauce with prawns, onions and mozzarella cheese
Tomato Sauce with artichoke hearts, ham and mozzarella cheese
Tomato Sauce with leeks, red pepper and goats cheese
Tomato Sauce with salami, ham and mozzarella cheese