A homemade pizza base is truly special – especially when it is so easy to make! Simply make the dough using the recipe below, then top with your favourite pizza toppings. You can also use this convenient recipe to make grissini, perfect for your antipasto platter.
Makes 1 pizza with a 32cm base
2½ tsp active yeast granules (or replace with 20g fresh yeast – available from our freezer)
¾ cup warm water
pinch of sugar
2 cups plus a little more Girolomoni ‘00’ flour
1 tsp Sal de Añana spring salt
3 Tbsp extra virgin olive oil (EVO) plus extra for the bowl
Mix the yeast with the sugar in ½ cup warm water. Leave for about 5 minutes or until foamy. Make the dough by hand or blitz 2 cups of flour and the salt in
a food processor. With the machine going, add the yeast mix, the olive oil and the other ¼ cup of warm water. Process until the mixture forms a ball and add
more flour little-by-little if the dough is too wet.
Process for another 30 seconds and place the ball of dough in a bowl brushed with EVO, turning to coat. Cover with cling film or a tea towel.
Leave in a warm place for about 1-1½ hours or until doubled in bulk.
Preheat oven 250°C fan bake. Lightly dust your bench with flour and roll out dough as thinly as you like. Top with ingredients of your choice.
Cook in a pizza pan or on a pizza stone if you have one, until done to your liking (thin ones are ready in about 10 minutes).
To make grissini
Heat oven to 200°C. Lightly oil two baking trays. Divide dough into 18-20 even-sized pieces. Roll pieces into a very long, thin strips and place onto prepared trays. Sprinkle with salt. Bake for 20-25 minutes or until crisp and golden brown. Remove to a wire rack to cool. Serve with a favourite dip, Sabato bruschetta or pesto.
Recipe by Julie Le Clerc
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