Pizza Base and Topping
This recipe uses Laucke Pizza and Focaccia Mix. If you like a crisp crust, brush with oil prior to adding your topping. Pizza bases can be made with alternative Laucke Bread Mixes.
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| BASE | ||
| 500 g | Laucke Pizza & Focaccia Mix | 1 pkt |
| 4 g | Yeast | 1⅓ tsp |
| 5 ml | Olive Oil | 1 tsp |
| 300 ml | Water | 1⅖ cups |
| TOPPING | ||
| 150 g | Tomato Passata (Tomato Puree) | ½ cup |
| 2 each | Tomatoes, fresh | 2 each |
| 1 clove | Garlic, Fresh and crushed | 1 clove |
| 1.5 g | Salt | ¼ tsp |
| 1 g | Sugar | ¼ tsp |
| ¼ g | Oregano | ¼ tsp |
| Shredded Mozzarella Cheese | ||
| Fresh Basil or Fresh Rocket Leaves | ||
Method
Preheat oven to 240°C or 220°C for Fan Forced.
Use you bread machine or a suitable mixer to mix and knead the dough, or alternatively knead by hand.
Divide the dough to obtain an appropriate size, and rest for 10 minutes. Roll out the dough to the shape and thickness desired. Place on a tray, and cover the dough to prevent skinning. Allow 30 minutes in a warm place for proofing. Pizza dough will only rise slightly.
Spread the proofed dough piece with tomato puree, and top with your favourite toppings. Finish the pizza with grated cheese and perhaps an extra drizzle of olive oil.
Bake at 240°C at the top of a Conventional oven or 220°C for Fan Forced, until baked to your requirement. This dough will make two large medium thickness pizza bases.
Helpful Hints
- If the dough is too sticky or if having difficulty rolling out the dough, rest in the fridge for 15 minutes.
- For Pizza style bread, without additional toppings dock/prick the base, with a fork to minimise rising.
Alternative Laucke Bread Mixes can be used to make pizza
