Ah, the base; without it, there simply isn’t a pizza. While we can debate about the best cheese, toppings and sauce, it’s all rendered useless without a delicious base offering just the right texture. That’s why we’ve dedicated an entire recipe to the crust alone: our crispy pizza base offers the perfect foundation for your next tasty treat. Even better, it’s easily prepared with only 4 ingredients.
It all starts with the yeast. Yes, this is a common ingredient in the crust, but our crispy pizza base makes use of a little-known secret: granular yeast is something of a miracle ingredient. It offers a satisfying texture and decadent flavour, all while helping ease prep time.
Of course, as with any quality crispy pizza base recipe, it does take a little time to get this crust layer just right. You’ll definitely want to get started well before you’re ready to eat. But, that doesn’t have to be a bad thing; just turn it into a family project! A few steps of our crispy base pizza recipe can be split up, allowing the family to work together. It’s a great way to spend quality time as a family and helps kids learn a little about cooking along the way!
Once you’ve finished the recipe, your crispy pizza base is ready to be topped. Feel free to get a little creative with your sauce, cheese and toppings. You may want to do a little “half and half” as a way to test the best combinations for you. And yes, you can even try different sauces on each half of the pizza.
It’s taken a little time to reach this point, but you’ll soon find that it was well worth it. After the toppings have been added, it only takes about 12 minutes to bake a 12-inch pizza. Once you’ve had a chance to taste it, you’ll never want another pizza crust again!
Makes 4 x 25-30cm (10-12in) pizzas
- 4 tsp dried granular yeast
- 300m1 (10f1 oz) lukewarm water
- 500g (1lb 2oz) plain flour
- 1 tsp salt
- Sprinkle the yeast into 100m1 (31/2 fl oz) of the water. Leave to dissolve for 5-10 minutes. Add about 2 tbsp of the flour and mix to a smooth paste then stir in the remaining water. Cover and leave the yeast mixture for about 30 minutes or until it is bubbling and foamy.
- Combine the flour (reserve 2 tbsp for kneading) and salt in a large bowl and make a well in the centre. Pour in the yeast liquid. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid until it comes together. Use your hands to transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth and elastic. Form the dough into a round loaf. Leave to rise under a clean tea towel for about 11/2-2 hours or until doubled in size.
- Punch down the dough and knead for a couple of minutes. Divide into four balls. Press each dough ball out flat and, using a floured rolling pin, shape into a 25-30cm (10-12in) diameter circle. Using your knuckles, press just inside the edges to raise them slightly. Leave to rest for 10-15 minutes. Preheat oven to 220°C/425°F/Gas mark 7.
- Add your toppings. Cook in the middle of the oven for 10-12 minutes (unless otherwise instructed depending on the toppings) or until crispy and golden and the base is cooked.