For the Perfect Pizza Base
Clearly shop bought pizza bases, flatbreads and pita bread make great bases for toppings of your choice but if you want to make your own base, try this:
- 7 g of dried yeast, one sachet
- 25 ml of olive oil
- 1 tsp of caster sugar
- 250 ml of warm water
- 500 g of strong white flour
- 1 tsp of salt
Mix the yeast and sugar in a small bowl then add the warm water and oil. Set it aside until the yeast is activated – you’ll see it change consistency.
In a large bowl, mix the flour and salt and make a well in the middle. Pour the water / yeast mixture into this well and work the flour into it with a wooden spoon. The dough will start to form when the mixture comes together.
Finish working it in the bowl by hand then move it onto a lightly floured surface. Knead the dough for 10 minutes or so, working it away from you with the heel of your hand, folding it back in on itself, then pushing down and away again.
When it has a smooth elastic feel to it, stop, divide the dough into three, form each into a ball, place them in something like a casserole dish and cover with a damp towel. Leave them in a warm place until they double in size – about a hour will do the trick.
Now you need to ‘knock back’ the dough by kneading it a couple of times. Flatten the dough with your hands on a floured surface and work it out with your fingers to shape it. Each should work out to about half a centimetre thick, slightly raised around the edge and 12 to 15 inches across.
Homemade Passata-style Base
This is a tomato base that’s simply packed with flavour. You’ll need:
- 10 cherry vine tomatoes, halved
- 1 red pepper, diced
- 1 small onion, chopped
- 1 stick of celery, finely sliced
- 2 tbsp of green olives, pitted and chopped
- 1 tbsp of grated Parmesan cheese
- 4 or 5 leaves of basil
- 1 beef stock bouillon
- 4 tbsp of Stokes Tomato Ketchup
- 4 tbsp of Stokes Bloody Mary Ketchup
- 1 tbsp of Stokes Cider & Horseradish Mustard
In a deep narrow pan, melt some butter and a drop of olive oil. Add and fry the tomatoes, pepper, onion and celery. Stir the combination round for 5 or 6 minutes.
Add the olives, cheese, basil and bouillon, stir then blitz to a thick paste with a hand blender. Add the ketchup and mustard and blitz again then season to taste.
If the mixture is too thick, add some boiling water and blitz to the right consistency. If it’s too thin, tear some bread adding and blitzing it until you’re happy with the paste.
Add a World of Flavour
If you want to give your pizza North African flavours, add 1 tsp of Ras el Hanout to the passata-style tomatoes. Use vegetables roasted in honey and harissa paste as the topping with dashes of our Spiced Apricot Chutney and sweet Mint Sauce before baking the pizza.
Take it to India with our Curry Ketchup (instead of the Bloody Mary Ketchup), curry powder and chickpeas in the paste instead of Parmesan. Top the pizza with paneer cheese, sliced pepper, onion and chicken tikka then bake.
Try it hot and smokey adding Hot & Spicy BBQ Sauce instead of the Bloody Mary Ketchup, with slices of smoked German sausage, strips of cabbage and a sprinkle of caraway seeds on top.
Go Korean, topping with stir fried vegetables and a drizzle of our NEW rich, dark and fruity Korean BBQ Sauce.
Or ‘go west’ with a topping of pulled pork, gherkins and refried beans drizzled with our NEW Bourbon & Cajun BBQ Sauce – sweet and spicy with a Louisiana style Cajun seasoning.
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1. Only if you need to;
2. Keep your distance;
3. WASH YOUR HANDS.
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