pizza: I'm trying to find simple and cheap recipe for pizza base.I like pizza but I'm fed up with them ones in supermarkets, I want to make sure I know what's in it and on it so all my family can enjoy it.|||follow the recipe for dough, then cut into a circle xx|||Pizza base Makes 4 pizzas Preparation time 30 mins to 1 hour Cooking time 10 to 30 mins There'll be no stopping you once you've made your first gluten-free pizza dough. Pizza is universally appealing, a quick and easy lunch or supper dish, for which you can endlessly vary the toppings. Ingredients 1 tsp sugar 225ml/8fl oz lukewarm water 15g/陆oz dried active yeast 175g/6oz rice flour, plus extra for dusting 75g/3oz potato flour 50g/2oz tapioca flour 25g/1oz dried milk 1 陆 tsp gluten-free baking powder 1 tsp xanthan gum 1 tsp salt 1 tbsp sunflower oil 1 egg, preferably free-range Method 1. Dissolve the sugar in 150ml/录 pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. 2. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. 3. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. 4. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. 5. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. 6. Preheat the oven to 200C/400F/Gas 6. 7. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. 8. Serve immediately.|||I have been using Hot Roll Mix for years. It makes a good crust, thick or thin whichever you like. I have also use bread dough which it also good. Your favorite sauce and lots of cheese and your favorite toppings.|||it's basically just a bread dough knead the dough once,let it rise, then knead it again and use straight away - don't let it rise. it rises a little bit in the oven before the heat kills off all the yeast i buy pre-made bread dough and then use that|||either make a scone base, or the best one is Jamie Oliver's bread recipe: 30g / 3 x 7g sachets dried yeast 30g honey or sugar 625ml tepid water 1kg strong bread flour 30g salt Dissolve yeast and honey in HALF luke warm water, In a large bowl, make a pit in the middle of the flour and salt. Pour in all the yeast mixture and make circular movements until all liquid is absorbed, then add remaining water and mix the same way until you get a moist dough. Knead like mad for 5 minutes. shape into a round and mark a cross on top, leave to rise somewhere warm for 40ish minutes. Knead again, then divide into 4, roll out and put your topping on. Bake for 7- 9 minutes directly on the oven shelf. I use that one all the time, often baking the rest into a loaf - or simply halve it.|||I'm italian and have been using this recipe for years. Contrary to popular belief......There is no olive oil in authentic italian pizza crust. I pkg active dry yeast, 1 c warm water,3c whole wheat or unbleached all purpose flour, 1/2 tsp. salt. Mix yeast w/ water and a pinch of sugar. let proof. measure flour and salt into bowl( can also add dried herbs to crust or parmigiano reggiano) You do know you may need more or less flour. Add the yeast mixture to the flour and mix. Turn out and knead until soft and elastic, adding a little more flour if necessary. Now , you need the olive oil to oil the bowl before you put the dough in and cover it to rise for about 1 hour. Punch down, knead briefly, roll out and top with whatever you like. Don't oil your pizza pan, use cornmeal or semolina sprinkled.|||I use a quality spaghetti sauce and toppings that everyone enjoys.|||Classic Quick Pizza Dough Ingredients: 1-1/2 cup lukewarm water One package rapid-rise yeast 1-1/2 tablespoons sugar 2 tablespoons olive oil, plus more for oiling the dough 4 cups all purpose, unbleached flour 1-1/2 teaspoons salt Preheat oven to 100-degrees. Pour water into bowl of full-size processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour, salt, and process until dough comes together. Process another 30 seconds. Dough should be soft and slightly sticky. If too sticky to handle, add one or two tablespoons flour and pulse once or twice. Turn dough out onto a floured work surface; knead to form a smooth ball. Put dough in deep, lightly oiled bowl and cover with plastic wrap. Place in warmed oven. Let rise for 30 minutes, or until doubled. Remove dough, punch down and turn out onto lightly floured surface. Divide into four balls. At this point, dough may be refrigerated or frozen. Bring to room temperature before rolling. To Roll: Place ball in center or work surface sprinkled lightly with flour or cornmeal. With rolling pin, roll dough from center to edges, to a ten to 12-inch circle. To Grill: Brush both sides of dough with olive oil. Pick up circle by edges (like a wet T-shirt) and gently place on preheated grill. Prepare toppings: Because baking time is short, some toppings should be precooked or blanched: meats, thinly sliced potatoes, peppers, eggplant, asparagus, broccoli, garlic, zucchini. For best flavor, grate or crumble cheese just before topping pizza. Have all ingredients ready before placing crust on grill. If using a sauce, warm before spreading on dough.|||Are you talking about the dough when you say "base"? I like to buy Pillsbury's Hot Roll Mix. It's in a box by the baking stuff. It makes 2 10-12 inch crusts and is yummy. Or you can use any homeade bread recipe if you REALLY want to control the ingredients. Hope this helps~|||Get dough spreaden it out , get tomatoes and mash them to salsa, get whatever kind of chesse you like, put it on the pizza and put it in the oven, wait half an hour.