Base dough pizza bottom
1 pizza Ø 30 cm
200 gr flour
1 dl
 lukewarm milk
1 teaspoon sugar
salt
3 tablespoons olive oil
(1 tablespoon onion powder, oregano, parsley, garlic powder, chives)
extra:
rolling pin (or bottle)
oven
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© Janneke's Recipe pages - pizza recipes, Italian, basic recipe
Preparation in advance:
Mix the milk (± 35°C/95°F), sugar and yeast and let rest 10 minutes.
Sift the flour in a bowl. Make a little hole in the middle and add milk/yeast mixture.
Stir the milk from the middle
into the flour. Add salt and olive oil. (For a delicious tasting bottom add the herbs.)
Knead well to a smooth, non sticking dough
(add optional: 1 à 3 tablespoons milk if to dry or little flour if the dough sticks to your hands).
Let the dough, in a covered bowl, rise about 30 minutes to 1 hour on a warm spot until the dough has doubled.
(Use that time to prepare the garnish.)
How to prepare:
Knead the dough one minute well and make a ball.
Roll the ball on a flour dusted workspace to a very thin (2 mm/0,1 inch thick) circle of 30 cm.
Place the pizza crust bottom on a baking sheet (just roll it onto the rolling pin and unroll on the sheet) and let rise on a warm spot for 20 à 30 minutes.
Preheat the oven to 250°C/480°F (fan oven 225°C/440
°F). Garnish the pizza crust bottom and bake for 12 à 15 minutes
(Tip: You can also bake ungarnished pizza's with just tomatosauce, freeze and garnish when used).
First published: April 12, 2003, Netherlands
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