Recipe: Pizza Base revisited

A naked uncooked Pizza base


1kg of Farina Tipo 00 Flour
1 teaspoon of salt
2 x 7g packets of dried yeast
1 tablespoon of honey
4 tablespoons of extra virgin olive oil
625ml of tepid water (tepid = 2 parts cold to one part boiling)
1 handful of cornmeal

Makes 6-8 Pizza bases

One of the earliest recipes I published on NotJunkFood was for pizza bases, that recipe is a good recipe to use if you do not have access to pizza/pasta flour (also known as farina tipo 00). Thanks to Roma, Superquinn and Dunnes Stores, farina has become much more widely available in Ireland recently and as a result I have had the chance to experiment with my original recipe and I’m happy to say that the following is my updated pizza base recipe.

Sieve the flour and salt into a large bowl or onto a clean work surface and make a well in the middle of it.

Mix the yeast, honey and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork (or your hands) start to stir the liquid in the well while bringing in the flour until the dough starts to come together. Then work the rest of the flour in with your clean, flour-dusted hands. Knead the dough for about 5 minutes until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and dust the top of it with some flour. Cover the bowl with a damp cloth and place in a warm room for about an hour or until the dough has doubled in size.

Now place the dough on a flour-dusted surface and knead it around for a 2-3 minutes to push the air out. As you are doing this, work the dough into a giant sausage shape. Divide the dough into six or eight pieces (eight if you like a thin and crispy base) and put them to one side.

Take one of the portions and make it into a ball, then stretch that into a roundish shape about 3-4 inches across and place on a floured surface and grab your rolling pin. Rolling away from you and turning the pizza regularly, roll the pizza base out until it is thin (about an eighth of an inch or less) then flour the pizza base and place on a baking tray lined with cling film – if you don’t have a suitably-sized baking tray, you can substitute with a chopping board or any flat surface that will fit in your freezer.

Fold the cling-film back over the top of the pizza base ready for the next one to be placed on top and repeat until all the portions have been rolled out.

At this point, you can dress one of the pizza bases using some Italian tomato sauce and your preferred toppings, on a baking tray or preferably a pizza stone, either way you will need to sprinkle some cornmeal on before placing the pizza on it to prevent it from sticking.

Then place in a hot oven (approx 220 degrees C) for about 8-10 minutes, sprinkle with dried oregano and enjoy.

5 thoughts on “Recipe: Pizza Base revisited”

  1. nice recipe and perfect timing.
    pizza is on my menu for tomorrow evening so I’ll try this recipe out and let you know how it goes.

    Just to let you know you can get a good tipo 00 flour in the fresh supermarkets in Dublin (at least the one down at Grand Canal Square)

    I’m also gonna try out a sourdough one of these weeks when I get time!

    1. Yeah, I’ve got Tipo 00 in Fresh Smithfield before but the store itself did not impress me, same selection (with a few exceptions) as most of the bigger supermarkets but priced like a corner shop i.e. expensive

      My Hats off to Roma for taking the plunge and making Tipo 00 a lot more widely available in Ireland.

      Enjoy your Pizza :)

  2. yes definitely agreed on the shop in general – their deli in particular is extremely poor.

    i’ll be sure to get my hands on some of the Roma stuff too.

  3. Guess what I forgot to purchase on my way back home! :sad: As soon as I get the flour I will make pizza bases to my hearts content with this recipe!

  4. This recipe caught my eye as I finally made some pizza dough using farnina tipo ’00’ flour last week though not the Roma brand, it was branded S Budget and I had bought it a year ago and shoved it in the back of the press. Have just checked the pack and use by is 2011 so safe enough yet! Honey sounds like an interesting addition, good to throw in some oregano too. Great fun to try out this type of base as you can feel very cheffy giving it a bit of a fling and a stretch in the air.

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