You don’t have to travel to Italy and to train in Naples to learn the skills needed to make authentic thin pizza bases.
Just watch my video below. It’s easy and all you need is 6 to 8 mins worth of muscle power to knead the dough.
Once done, it’s time to leave the dough to rise (about 40 to 50 mins in total). This can take place while you put your legs up and have a coffee or cuppa tea.
This recipe makes 5-6 pizza bases and you can freeze whichever bases you don’t use. Pizza Bases will freeze for up to 3 months and come in handy when you need a quick meal or extra party food!
See here for Pizza Base Sauce recipe
50 minPrep Time
10 minCook Time
1 hrTotal Time
1000grs Strong Bakers flour
10grs Maldon Sea salt
14grs Dried Yeast
10grs Castor Sugar
650ml Lukewarm water
- Add yeast & sugar to the lukewarm water, mix with fork and leave for a few minutes (10 mins).
- While yeast is fermenting, combine flour and sea salt into a large bowl and make a well in the centre.
- Pour fermented yeast in the centre of combined dry ingredients.
- Using your fork, slowly bring in the flour from the inner edge of the bowl and mix through. Once dough comes together, mix with hands.
- Turn out dough onto floured surface and knead the dough for about 6 - 10 mins or until you have smooth, soft, elastic dough.
- Place dough back in bowl, sprinkle with a little flour over the top of dough, cover it with cling wrap and let it rest at least for 30mins at room temperature.
- Once pizza dough has risen divide into 5-6 portions.
- Prepare baking trays (either round and/or rectangle) by brushing over with olive oil.
- Using a rolling pin, roll the dough portions into either thin rectangle shapes or round shape – or both - depending on type of baking trays you have.
- Transfer onto prepared baking trays and allow to sit for 10-15 mins.
- Preheat oven to 220oC.
- Spread pizza dough with cooked tomato sauce – enough to cover the base, leaving the edge clear of sauce.
- Cook for 10 mins or until base is golden in colour.