Gourmet Home-made Pizzas

Pizza Base:
1 tsp of instant dried yeast
300 ml of luke warm water
500g of unbleached strong flour
2 tsp salt
2 tbs olive oil

Method:
Combine the yeast and warm water and allow to froth. Place the flour onto a clean benchtop and create a crater-like shape. Pour the yeast mixture into the center of the crater and the olive oil and salt. Combine slowly as in the video. Once fully combined (add more water if necessary) begin kneading the mixture on the floured benchtop for about 8 - 10 minutes until it is smooth and elastic. See the second video. Place the pizza dough in an oiled saucepan, closing the lid , leave for about 3 hours. The dough should triple in volume. Knock back the dough by kneading it agin and then separate into about 3 portions.




Toppings: Use good quality tomato paste and put most of the mozarella next, then add the toppings...the fewer the better. Combinations could be...

• pumpkin, blue cheese and walnuts (thanks Tori)
  
• spinach, garlic, green olives and cherry tomatoes
• bocconcini, tomato, basil (and toasted pine nuts)
• prosciutto, potato, rosemary
• pesto and smoked salmon