They say nothing can match the comfort of homemade food! And even more satisfying is a made-from-scratch pizza base/dough. Our family loves Pizza, and hence I make it every other week. This is my no-fail recipe and is good for two 12-inch thin-crust pizzas. And this can be stored in freezer for up to 3 months; just cling-wrap and use a freezer-safe container.
You need –
- All purpose flour – 1.5 cup
- Fine semolina – ½ cup
- Active dry yeast – ¾ teaspoon
- Caster sugar – 1 tablespoon
- Salt – ¼ teaspoon
- Olive oil – 1 tablespoon + extra for greesing the bowl
- Luke warm water – ¾ cup
How to –
Stir the yeast into the lukewarm water and let stand until foamy.
Into a large mixing bowl or on a clean work surface, sift the flour, semolina and salt. Mix in the sugar. Make a well in the middle and pour the olive oil and gradually pour the yeast. Using your fingers slowly incorporate the flour with the liquid and start to kneed till the dough is soft and smooth and comes of clean from your hands.
Note – If the dough is too sticky then add a little more flour or if too dry then add little luke warm water to get the consistency right.
Oil a large bowl and place the dough; cover with a clean kitchen towel and let it sit until the dough doubles in size.
To make the pizza divide the dough equally into 2 portion and roll out on a floured surface to 12 inch round and top it with your favorite toppings. Now bake in a 240 C pre-heated oven for 8-10 minutes or till the cheese has melted and the crust is crispy and brown. Remove and serve immediately.