This recipe uses a breadmaker. I get around 3 medium sized or 2 large sized thin crust pizzas from the dough. The dough will keep in the freezer for up to 1 month. Note: puree in this instance refers to UK type puree which apparently is the same as US paste. You can also prep the pizzas, freeze, and cook on a later date.
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|8 fluid ozWater|
|2 tablespoonsolive oil|
|1 poundStrong White Bread Flour|
|1 1/2 tablespoonsDried Milk Powder|
|1 1/2 teaspoonsSalt|
|2 teaspoonsCaster sugar|
|1 1/2 teaspoonsDried Yeast|
|1 teaspoonGarlic powder|
|4 tablespoonsTomato puree|
|4 tablespoonsSun-dried tomatoes puree|
|4 tablespoonsGarlic puree|
|400 gramMozzarella; Thinly sliced|
Homemade Pizza Preparation
This recipe is for 2 large pizzas.
Add the dough ingredients to the breadmaker in the order they appear in the ingredients list (Water through to Garlic Powder). Select "Dough: Normal/Basic" setting on the breadmaker.
At the end of the cycle, place dough on a floured work surface. Cut the dough into 2 pieces, cover each with oiled cling film (saran wrap) and rest the dough for 15 minutes in a refridgerator. Remove cling film, knock back the dough and roll out into circles, size dependant upon your desired thickness. Place on oiled baking tray and prick the surface all over with a fork.
Mix the purees together and with the back of a spoon coat each pizza base with half of the puree mixture. Add your favourite toppings, cover with the mozzarella (I often use a pinch or oregano and basil over the cheese) and bake in a pre-heated oven for 20-25 minutes at 200C/400F
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Homemade Pizza Reviews
i like your cooking style, hope you add more recipes soon, great photo of your pizza to, thanks, CCheryl
2 years, 10 months, 6 days, 3 hours, 40 minutes ago
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4 years, 5 months, 2 days, 16 hours, 5 minutes ago
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