Yo

I have been experimenting with pizza base recipes for a long time, and finally have tweaked one to create perfection.

This recipe creates 3 thin bases (half way between classic crust and thin ‘n crispy), or two thick bases (likened to deep pan).

500g strong bakers flour Sometimes called pizza and bread flour, can be substituted for plain flour.
1 tsp sugar
1 tsp salt
10g dried yeast Can use 1 sachet, but i’ve found the more the merrier.
~300ml of room temperature water

Combine all dry ingredients and mix together with hands. Add almost all the water, mix dough together to create a dry, springy ball. If needed add the rest of the water, however try to avoid creating a wet sticky mess (lol) as this will mean you need to add more flour to correct.

Knead the dough This is of vital importance as it can cause the dough to be lumpy, hard or turn it in to rubber. Kneading takes me about 10 minutes but i am rather slow. You are looking for a springy texture rather than a rubbery one. The best method for kneading is to push the dough away from you, rotate 90 degrees, repeat.
A mechanical aid, such as a dough maker is perfectly suitable for this section and will slash the preperation time in half.

Proving This is the process where the dough is allowed to rise. After many years of practice I have found the best way. Place dough in a glass bowl lined with a thin layer of oil. Place a teatowel over the top and put bowl in a warm, sunny area (not hot). Leave anywhere from 30 mins to 6 hours (the longer the better). After proving, punch down the dough, and knead slightly (<1 minute).

Sauce I make my own sauce, using tomato paste, red wine, garlic, oregano, basil, and I experiement with whatever other herbs I have handy. Sometimes I get lazy however and just buy a jar of dolmio pasta sauce (in the big jars), they are flavoured with red wine, garlic, or herbs and such. This also will work fine.

Topping Use your imagination. Some of my favorites are: Chorizo, english spinach and mushroom; Ham, capsicum, mushroom and sundried tomatos; eggplant (cut very thinly), onion, capsicum and garlic; just to name a few. The basic technique is 1 strong flavour (chorizo, sundried tomatoes, garlic), 1 absorbant vegetable (mushroom, eggplant), 2- 3 medium flavours (capsicum, spinach, onion, ham).

Cooking Use a pizza maker if avaliable. This is device with a hot stone and a gentle top heat. It will leave the pizza with a perfectly cooked top and a light fluffy base with a crispy bottom. If you love pizza as much as I, get one of these. If not an oven will do fine.

Pizza maker Allow ample time to preheat device (~15). Place pizza in and check every 3 minutes.
Oven Pre heat to ~180. Place pizza in oven, check 10 mins later, then every subsequent 2.

Photo uploaded next time I make one

Love