Bought pizza will never quite stack up again
- 1 cup hot water
- 1/2 cup milk
- 3 tsp yeast
- 3 tsp sugar
- 4-4 1/2 cups bread mix
- 2 tsp garlic powder
- 2 tsp mixed herbs
- 1/4 cup olive oil
- 1 egg
Mix water, milk and sugar. This should make it a touch hotter than
luke-warm. If so add yeast then let proof for a few minutes until
frothy. Mix yeast mix in with everything else and knead thoroughly. It
should be silky smooth and only just not sticky. Set aside somewhere warm in a greased bowl until doubled in size. Divide into 4 portions for thin crust or 3 for thick
crust. Roll out, top with whatever floats your boat and bake at 200 deg
cel.
The Ramblings:
I am so spoilt now living 20 min from pizza (I used to drive 1.5 hrs each way to my closest pub for Friday Pizza Night) but ever since I started making my own dough, no bought pizza measures up.
There’s a bit of contention in our house about pizza…. the eternal thick vs thin crust debate! I am an avid thin lover but Matt would like his crust to be the height of Kosciuszko. This is where this base is awesome, it does both beautifully, its just about how thin you roll it out.