67's Stupendous Make-it-Yourself Pizza Doughs: healthier, easy, frugal

Easy Pizza Doughs for a trio of fabulous pizzas...

Kneading pizza dough
(sorry for ragged edges - unfamiliar editing techniques )

During Lockdown, 67 experimented with yeasted pizza doughs.  Despite having to knead - a bit! - and wait for the dough to rise (only an hour or so), the effort was surprisingly angst-free with quite delicious results.  

Of course, you need a little time but that makes it perfect for self-quarantining or whatever Lockdown is on the way.   

67's Home made Pizza has much going for it (apart from the fact that it is gloriously tasty with a wonderful texture.) 

The dough is easy and efficient to make.  It's healthier, with wholemeal flour replacing some white without affecting texture and taste.  67's doughs either go into the fridge overnight after the first rise OR is ready in 15 minutes.

The pizza sauce and fillings are so simple, the kids can help and can be prepped the night before.  Frugal options are offered.  

The pizzas cook beautifully in a normal oven.  The crusts are so soft and chewy, the fillings so exciting and more-ish - the family will be thrilled.  They'll clamour for pizza again and again.  

1.  CLASSIC PIZZA DOUGH (involves kneading; starts one day before needed) 

Cost: £0.75,not including fillings
Makes: 1 large pizza OR 1 medium-large plus one medium pizza (feeding  4-6)

Ingreds:

   2.5 tbsp active dry yeast
   280ml/9 fl oz warm water (40-46C;105-115F)

   1tsp malt syrup or sugar

   2tbsp olive oil

   300gm/10.5 oz bread flour

   90gm/3.1 oz wholemeal flour

 

   1/2 tbsp sea salt

   all purpose flour or semolina for rolling and shaping

Method:

1. Place warm water in a large bowl, add yeast and sugar; stir; cover with clingfilm, leave 5 mins or until foamy (if it doesn't foam, start again) 
2. Add oil, flour & salt; stir with hand or wooden spoon until rough ball forms.  Scrape dough onto a floured work surface
3. Knead 8-10 mins; you may need to add 1/4-1/2 cup flour to prevent dough from sticking.  When dough is soft, smooth and elastic and the surface springs back when poked lightly with a finger, form dough into a ball
4. Place in lightly oiled bowl, cover with cling film sprayed lightly with oil.  Leave in a warm, draft-free spot  (a cupboard or cold oven) - about 1-2 hours or until double in size
5. Punch it down to deflate it; re-cover with plastic wrap; refrigerate overnight
6. When ready to cook:  Place a large baking tray or pizza stone in the lower third of the oven.  AT least 30 minutes before baking, preheat to 260C (500F) Allow dough to come to room temperature.  
7. Stage 2: See Feast of Three Vegetarian Pizzas 

2.  15-MINUTE PIZZA BASE 

Makes a very thin base if you like it that way

Ingreds:

   2 cups all-purpose flour (replace 1/4 flour with wholemeal flour if you like)

   1 tsp salt

   1 tsp baking powder

   3/4 cup unflavoured fizzy/sparkling water 

Method:

1. Mix the flour, salt & baking powder in a bowl.
2. Add the fizzy water in one go; mix with hands or spoon until it starts coming together
3. Dump onto lightly floured board; knead 5 mins, adding more flour, little by little, if it needs it
4. Cover; rest 10 minutes
5. Roll out to 1/2inch/1cm thickness in a circle, rectangle or square shape; if you like, sprinkle dough with sesame seeds or mixed herbs  
6. Oven: Turn oven to highest heat; insert a flat baking tray, leave at least 20 mins; place flatbread on a sheet of greaseproof paper which is bigger on two rectangular sides than the flatbread; cover with toppings of choice; remove baking tray from oven and carefully slide paper and flatbread onto it; bake 8-10 mins or until puffy and golden. 
7. Stovetop: heat an ungreased non-stick frying pan on high; roll balls out to a 1/2inch/1cm thicknesss; slap onto the the surface of the frying pan; turn heat down to med high; cook 3-4 mins one side or until dark patches appear; turn; cover with pizza topping; cover pan and cook a further 3-4 mins or until toppings are cooked through each side or until cooked through until dark patches appear  

Tips: 

• Some pizza doughs can be pre-shaped and frozen unbaked for another time.   (67 hasn't tested this method, yet.) 
• See 15-minute Flatbread for almost-instant fluffy bread and/or cracker-bread 

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This recipe has been developed by  B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.