Thursday, April 26, 2007

Base (more of a bread type base, can make 2 regular pizzas)
- 300 ml warm water
- 2 tsp dried yeast
- large pinch of sugar (i used 1/2 tsp)
- 4 cups plain flour
- 2 tsp salt
- olive oil
1. Combine water, yeast, and sugar in a bowl, set aside for 5 mins or until foamy.
2. Add flour, salt, and oil (i used 2 tbsp) and stir, adding a little extra water if necessary (i actually used about extra 1 cup of water to knead into dough).
3. Use your hands to bring the dough together in the bowl.
4. Turn the dough onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic.
5. Brush a large bowl with extra oil to grease.
6. Place dough in the bowl and turn to coat in the oil.
7. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for an hour or until double in size (it really doubled in size!!).
8. It said in the recipe book that the doubled size dough can be baked already, but I kept it in the fridge overnight before use after it doubled in size.
Toppings (your preference)
I used...
- eggplant-based tomato sauce
- marinated chicken cubes
- ham
- pineapple
- red onion
- mozzarella cheese (for cheese lovers.. the more the better!)
- parmesan cheese (don't use too much.. as I think its saltier)
- Bake the dough base in the oven first for like 5-10 mins before adding ingredients, to prevent the ingredients from getting "dehydrated".
- When i baked for the first time, I put the dough base and ingredients together into the oven and baked for whole 20 mins, and my ham became very "dehydrated" and crisp.. =(
- Ya! almost forgot.. baking takes 20 mins.. dough base only 10 mins, take out, put your toppings, return to oven, another 10 mins.
- Enjoy!
(adapted from Woolworths good taste, Issue: April 2007)

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