How do you make pizza bases?

[Netix]

Two questions. Firstly, what is "natural improver" and what does it do?

And secondly, I want to make my own pizzas to freeze ahead. Still trying to get away from prepackaged foods. How do I make a simple, and soft base? Also, when the pizzas are covered with topping, how long do you bake them for? (and same for frozen please)

Thank you, I've never made anything with yeast in it before.

[Tobily]

Ingredients

* 2 cups plain flour
* 8g sachet instant dry yeast
* 1/2 teaspoon caster sugar
* 3/4 cup warm water
* 2 tablespoons olive oil

Method

1. Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together.
2. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic (when you press the top it should bounce back and leave no indentation). Cut dough in half and roll each half out into a circle shape. Can do whatever thickness you like - thin or thick both work fine.

Top and bake at about 220 deg. for 10-15 minutes or until topping is done.

This is a really easy recipe and unbaked bases freeze really well.

We have this alot. yum

[Netix]

Thank you Tobily. That looks pretty simple. I have already bought the yeast in anticipation of making some pizza! I thought that you would have had to let the dough rise, but that is great that you don't, much quicker.

I'm going to make pizzas this week!!!!

Actually, , may make the dough TODAY!

Yum yum yum....

Thank you again! Very much appreciated.

Oh, How warm do I have the water???

[Rouge]

Here's mine

[Netix]

What difference is there between letting the dough rise and not?

[Rouge]

I personally find its softer, lighter and more elastic. I do mine in the breadmaker so it is allowed to rise in the machine, then once I put the dough on the pizza trays I allow it to rise again (after I've put the bascillio sauce on it, and I find the crust is flufflier as a result.

[TheBear]

Anything other than water, flour, and yeast is an "improver" -- yes, even salt, which is 1) a flavor enhancer, 2) yeast retarder, and 3) gluten strengthener. Fats and sugars tenderize and brown, egg whites can strengthen, while yolks can tenderize and slow staling. Most flours are milled with acsorbic acid and/or non-diastatic malt, so not much point in searching for those. Lecithin goes bad easily, and can often be spoiled before even sold, so be watchful (the effect of egg yolk is primarily from the lecithin, and so I forgo refined lecithin altogether). Most of the others are kind of pointless, as their effects are small compared to the "artificial" additives and preservatives available to commercial bakeries.

One thing I would add - it is worth getting hold of strong baking flour for the dough, you will get better results then with general-use flour.

[Netix]

Okay, thanks all.

I will let it rise in the bowl probably.

Bear, okay, so I will look for the baking flour. When a recipe calls for 'x' amount of improver, what should I use? For example, this is the pizza base recipe I have (but am choosing not to use it as it has cheese in the base, so will be an extra $ - I find cheese very expensive , would it work well if I just didn't put the cheese in? That, and I had no idea about what the improver was).

Pizza Base Mix (from the Body Shop Cookbook)

1 1/2 kg plain flour
5 tsp natural improver
1 tblsp salt
2 tblsp dry yeast
2 cups grated tasty cheese
1.1 litres very warm water

Mix all dry ingredients together. Add grated cheese. Pour liquid into dry ingredients.
Mix into a stiff dough. Place in a warm spot (on top of warm oven) to double in size.
Punch down and knead to remove all the air bubbles.
Roll out into the size and shape you want.
Bake for 15 to 20 minutes at 180c in oven with your favourite filling on top.
Makes 2 to 3 medium size pizza bases.

[TheBear]

Here's a simple bread recipe that uses natural improvers and makes a good pizza base

30g yeast
30g honey or sugar
625ml of warm water
1kg of strong bread flour
30g salt

1. Dissolve the yeast and honey/sugar in half of the warm water
2. On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the center and pour the dissolved yeast mixture into it. Make circular movements around the edge, gradually bringing in more and more of the flour until the yeast mixture is soaked up. Then pour the other half of the warm water into the center and gradually incorporate all the flour to make a moist dough - some flours will need a little more water, some a little less - so don't be afraid to add a little more water or flour to get the consistency right.
3. Knead the dough well for at least 5 minutes - three motions, roll the dough, the push it across the work surface to stretch the proteins, finally fold it over and start again.
4. Flour both of your hands and the top of the dough, make it onto a roundish shape and place it on a baking tray. Deeply score the top of the dough with a knife - allowing it to relax and prove. Leave it to prove in a warm, moist, draught free place until it has doubled in size - putting it into a just warm oven, covered with a bit of cling film or a damp tea towel is ideal. This should take 40-60 minutes.
5. If we were making bread at this stage we would bash the air out of the dough, shape it to type of load we wanted and let it prove a second time until it had doubled again. However for a pizza we can use the dough now, cut the dough into 4 pieces and roll or stretch them out to the desired thickness (5mm), add your toppings and place into an extremely hot oven on a hot pizza stone (I just use a clean paving slab) for 5-7 minutes.