These pizza bases are now our go to recipe, using Charlies thin pizza recipe from the recipe community. Doubling the recipe makes over 3 oven tray size pizzas and the base can be rolled super thin because it still rises slightly in the oven.
Charlies thin pizza (doubled)
- 500 grams plain flour
- 2 teaspoon dried yeast
- 1/2 teaspoon sugar
- 300 grams warm water
- 2 pinch salt
- Add yeast,warm water and sugar to tmx bowl ( leave 5 mins )till frothy. We like to do this to make sure the yeast is fresh.
- Then add flour and salt, mix 3 mins, 37 C, speed stir. Leave 30 mins ( we just leave it in the TM bowl ) then punch down. Recipe states to mix 20 secs on slow speed instead of punching down the dough we punch!
- Divide into 3-4 balls, roll out as thin as possible. Top and bake 220 C for 15 – 20 mins.
Preheat the oven tray if not using a pizza stone to get a crispier base. Topped these bases with finely chopped garlic, prawns, mutti tomato purée, red onion, and mozzarella. Edges brushed with olive oil and seasoned with salt and pepper. Baked in oven 220C for 15 minutes. Topped baked pizzas with fresh baby spinach, bell peppers, basil, prosciutto and aioli. Topping ideas from Chelsea Winters first cookbook At My Table which was just delivered yesterday. Whoopee more recipes to try.
Dinner tonight was Leek and potato soup with pizza. Well, at least the soup was healthy!