I used buy pizza base from shops and keep that in fridge. Whenever i need to make a quick dinner or want to fix some urgent hunger pangs, i spread tomato sauce, and i put whatever veggies or toppings i get on hand, sprinkle over lots of cheese and pop this in microwave for a min. Thats it i have a delicious cheesy pizza on hand in few mins..
FIRST CHECK OUT MY
NO FAIL BASIC PIZZA DOUGH
Similar Recipes,
But later i came to know that making pizza base at home is not that difficult at all. All you need is your basic pizza dough and you can make a whole batch of pizza base right in your kitchen. I made this pizza base from my basic no fail pizza dough recipe and made two kinds of pizza using this, a egg pizza which i will posting next and a olive cheese pizza, which i will be sharing soon. Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Resting Time : 1 hour
Resting Time : 1 hour
Cooking Time : 2 to 3 mins per batch
Makes : 5 to 6 mini base
Ingredients:
Ingredients:
All Purpose flour / Maida -2 cup + more as needed
Dry Yeast – 1.5 tsp
Sugar – 1 tblspn
Salt to taste
Warm Water-1 cup or as needed
Method:
Take flour in a bowl and mix salt with it.
Mix yeast,sugar with warm water and set it aside for 5 min or till it foam up.
Add the yeast water with the flour mixture and make a soft dough
Apply oil all over it generously and cover it..
Cover it with a damp cloth and Set this aside in a warm place till it doubles in size( for about 1 hour).
When it doubles,knock out the air and knead the dough for 3 min. Add extra flour if you need
Now divide the dough into equal portions.
Take one portion and roll it into pretty thick rounds. Prick it with a fork all over.
Now put this in a pan and put it on low heat, cover the pan with a lid. Cook for 2 mins. Now flip over and cook for a min or so.
Remove and let it cool down.
Once it is cooled, you can store this in fridge for a week.
TIPS FOR THE PERFECT PIZZA BASE:
1)The dough which you make should be very soft and slightly sticky before the first rise, once it is risen then add more more and knead to a soft dough. This ensures that the pizza base stays soft
2)You can cook the base in a low heat so it cooks right into the center.
3)You can store this in fridge for a week and freeze them for more than a month.
Pictorial:
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| Take yeast in a bowl |
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| add sugar |
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| now lets activate the yeast |
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| Pour warm water over it |
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| let it sit for 5 mins |
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| add flour over this |
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| season with salt |
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| mix well |
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Now it is all combined…
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| add little oil over this, to prevent the dough forming a skin |
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| knead well.. |
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| cover with a plastic wrap |
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| And set aside till it is doubled in size |
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| Look how beautifully it has risen |
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| So puffy |
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| Knock back the air down |
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| I forgot to take pictures of knocking the dough.. so when i made a second batch i too these pictures, hence different bowl..You can add more flour and knead it to soft dough |
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| This is how it looks once you have knocked the air out |
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| Now you can use this |
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| Take a small portion from dough |
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| Shape it into a smooth ball |
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| now roll this into thick rounds |
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| i used a small bowl of make perfect rounds |
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| use a fork to prick all over the base |
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| like this |
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| now take a pan, nonstick is good |
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| it should have a lid as well |
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| put the base in it |
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| cover it and put it on pretty low heat |
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| this is how it looks after 2 mins |
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| flip over and cook for further 1 min |
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| the flame should be low..this is how it looks |
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| now you can use this in your recipes.. |
Can u tell me difference between dry yeast & instant yeast…also the quantity to be used
@Anonymousinstant yeast, you dont have to activate it, you can straightaway add it to the dough and also you dont have to prooof it two times in bread.
What is active dry yeast thenn.. they r in minute balls size.. do i have to activate then or directly add it
Is there any other option means we can use anything instead of yeast….yeast in not available here in market….
Is there any alternative for yeast???
I dont understand what you meant by "you dont have to prooof it two times in bread". Kindly explain Aarthi
@MeeRaI hope this link will help you
http://www.thekitchn.com/whats-the-difference-instant-a-54252
@rachana chaudharyno sub for yeast in this
@Anonymous
Chec this link
http://www.thekitchn.com/whats-the-difference-instant-a-54252
Can we make it one. Big. Pizza !!!
@Anonymousyes u can make one big pizza
I love your blog. I never fail in your recipes. Can I store these bases. If can how many days I can… thanks in advance for your kind reply. God bless you always with everything you wish.
@Peramana Suprajaucan keep this in fridge for 3 days, and over a month in freezer
Dear Aarthi,
Thanks alot for another mouth watering recipe 🙂 I tried it last evening and it was awesome. I have couple of queries-
1. The pizza base had smell of yeast which was over-powering. When I had allowed the dough to rise, it covered my entire big bowl. It did rise more than double. Should I reduce the dose of yeast.
2. Also, can I use dry yeast as a rising agent in my rava idlis and uttapams batter.
Thanks
@Sunshineyes u have added too much yeast. NO u cannot use yeast as rising agent in uthappam or idlies.