We haven’t made homemade pizza in a very long time, but for quite awhile we made this recipe and two pizzas every two Sundays. One would go in the freezer and the we’d have the other tea and a slice or two for breakfast on Monday or Tuesday. I stumbled into the recipe for the crust last weekend and made a note to add it to online recipes so I won’t lose it again. I think when we make it again, we might do smaller versions as we’re eating less these days – and this crust is definitely not low calorie or low carb. It is, however VERY thick and tasty. I’m going to use it as a base for small salmon / garlic mini pizzas today.
- 290 ml (1¼ C) water
- 3 T Olive Oil
- 1t Sugar or Splenda
- 2 t Yeast
- 500 g (3¾ C) Unbleached Plain Flour
- ½ t Salt
- Handful dried onion flakes
- Herbs to taste - I use about a T each of oregano, basil, mixed Italian seasonings and chilli flakes.
- If using a bread machine, put the ingredients in the machine in the order recommended. (Usually either all the dry ingredients first or the wet first). Set it for dough and let it do it's thing.
- If using a TMX or a Bellini (or any other brand of thermomixer, add the water, oil, sugar, and yeast, then flour, salt, onion flakes and herbs. Blend on Speed 7 for 5 seconds then knead for 5 minutes (Speed 3 on the Bellini). Let rest for 15 minutes, then punch down and knead to remove the air and gas in the dough then shape into balls and into pizza bases. Allow to rise to double size before adding toppings.
- We don't use a tomato based sauce. Instead I spread about a tablespoon of olive oil on the base and then add about 2T finely diced garlic before adding cheese and toppings and ending with more cheese.
- Bake in a hot oven (220c or 450f) for about 25 minutes or until the cheese is bubbly all over.