Basic Massoni Pizza Base Recipes

BASIC PIZZA DOUGH

Steps:

• Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
• Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

BUFFALO CAULIFLOWER PIZZA

Steps:

• For the Buffalo Sauce:.
• Heat up the franks hot sauce with butter until fully melted and whisk in all dried herbs. Pour into a bowl and set aside and cool slightly.
• For the Cauliflower:.
• Cut the cauliflower into small florets (1inch size) and set aside.
• Toss cauliflower with buffalo sauce and spread evenly on sheet tray.
• Roast cauliflower at 450 degrees for 10 minutes or until slightly tender.
• Let cauliflower mixture cool slightly in the fridge.
• For the Pizza:.
• Cover the cheesed pizza heavily with the buffalo cauliflower- bake as directed and crumble with blue cheese when it comes out of the oven.

ZUCCHINI CRUSTED PIZZA BASE

Steps:

• Preheat the oven to 400 degrees F.
• Generously oil a 10 inch pie pan and coat lightly with flour.
• Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well.
• Spread into the prepared pan and bake for 35-40 minues or until golden brown.
• About halfway through the baking, brush with the remaining tablespoon of olive oil[optional].
• Remove from oven.
• When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later.
• Top with your favourite pizza items and bake at 400 F until heated through.

EASY PIZZA BASE - NO NEED TO PROVE

Steps:

• Combine the yeast, flour, sugar & salt in a bowl.
• Add water & oil.
• Mix with a metal spoon until dough comes together.
• Turn onto a lightly floured surface and knead for 5 - 7 minutes or until elastic.
• Roll out to 3/4 cm thick.
• Bake in a 220 degree celcius fan forced oven for 10-12 minutes.
• Note: You can brush the base with a little garlic oil if you are going to bake the base first before putting your pizza ingredients on (this gives a crispier base).
• Alternatively you can load your pizza toppings on the unbaked base, which will give you a lovely softer pizza base.

SIMPLE PIZZA BASE

Steps:

• Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it's warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
• When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
• Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

EASY AND AWESOME PIZZA BASE RECIPE

Steps:

• Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
• While waiting, sift the flour into your mixing bowl. Add the salt & oil.
• Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.) until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
• This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok). If you don't have time for the fridge don't stress - just skip it and move on.
• If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
• Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
• Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
• Enjoy!

PLAIN PIZZA BASE

Steps:

• Find a deep and wide mixing bowl, [Try not to do it on a flat surface such as counter top as it takes more time and can be quite messy. I usually use a wok as i have one:)] Add in the flour.
• Add in yeast and just mix it lightly with the flour.
• Add in water. To be on the safe side, do not add all, always leave a little in the cup and add more if necessary. Mix the mixture with hand until you knead it to a dough that does not stick to your hand.
• Add the olive oil at this stage. You may substitute this with butter or margarine. It's to give the dough its nice golden brown colour when baked. Knead it for a minute.
• Add the salt. It should be 1 flat teaspoon not heap. Knead it for 2 to 5 minutes.
• You may also add ingredients at this stage such as rosemary, basil, cajun spice, etc and made it your unique pizza base.
• Divide and roll to your desired thickness and size. Dust the working surface well with flour. Cover the unused portion to avoid drying out. [If you want to save the dough, divide and roll it tight as a ball, the wrap it with clear plastic film. Keep it in the freezer. I keep them for maximum 2 weeks. Before using it, let it thaw for 30min to an hour, It might get a bit sticky as it has all those water condension. Add a bit of flour and roll your dough.]
• Preheat the oven to 250 degree celcius.
• Add your favourite ingredients and put in the oven to bake at 220 degree celcius for 10 minutes.

SUNDAY GRAVY PIZZA

Steps:

• Tools:.
• 2oz ice cream scoop.
• Crock Pot or Dutch Oven.
• Combine milk and bread crumbs in a large bowl and set aside.
• Dice onion and sweat on low heat until translucent and no color. Pull of heat and cool.
• In same bowl with breadcrumbs and milk, add the remaining ingredients. Thoroughly mix and with a 2oz ice cream scooper, scoop meatballs on to a sheet tray. Once scooped, go back and roll meatballs into uniform balls.
• Set a medium sauce pan over high heat and add a couple tablespoons of oil. Sear off meatballs on each side until golden and set in dutch oven. Do not crowed the pot. In a separate sauce pot heat up enough marinara to completely cover the meatballs. Once heated, pour over meatballs and cook in the oven at 300 degrees for an hour. Remove meatballs from sauce and save.
• For the Pork:.
• Roughly dice the pork shoulder into 1-inch pieces.
• In a medium sauté pan over high heat, add a couple table spoons of oil and sear off pork shoulder. Once seared, transfer to dutch oven. Heat up the meatball braising liquid and pour over the pork. Cover and cook in the oven for two hours at 300 degrees. Once done, remove the pork. This result of now two braised meats in the marinara is now, the gravy.
• For the Sausage:.
• Roast the sausages on a sheet tray in a 400-degree oven for 15-20 minutes. Let cool and slice into half inch pieces.
• For the Pizza:.
• Make two lines of gravy about an inch apart on the cheesed pizza. Top with cooked meatballs (cut in half), braised pork shoulder and sliced sausages and bake as directed. Top with grated parmesan and fresh basil.

BASIC MASSONI PIZZA BASE

Steps:

• TOOLS:.
• 8x2 Inch baking tin.
• Prep:.
• Thoroughly grease the bottom and sides of the cake tin. Take 8oz of the dough and evenly distribute throughout the pan. Let sit at room temperature until the dough has doubled in size. Set pan in fridge (covered) for at least 1 hour before baking.
• To cheese the pizzas:.
• Evenly distribute 4oz of shredded mozzarella across the entire dough.
• Take 1 ounce of cheddar and cheese the rim of the entire pan.
• To bake:.
• Preheat oven to 500 degrees. Bake all pizzas for 16-20 minutes or until top of cheese is golden brown and the edges are crisp and dark. Take a metal spatula and slowly slide the edges of the pizza from the pan until they release. Pull the pizza out of the tray and let cool on a resting rack.