Soaked flour pizza bases

Oct 11 2013 0 Comments Tags: BBQ, bread, fermented, real food

Occasionally we feel like pizza, be we don't like takeaway pizza because we don't really know what's in it or on it and we usually end up feeling ill after eating it.  Homemade pizza is a bit of work, its very messy when we make it (because we usually make a few at a time because when you're cutting up all those toppings you may as well make more than one), there always seems to be flour all around the kitchen when we've finished, but its worth it for all that delicious pizza.

I've experimented with a few different bases.  I used to use a simple homemade pastry, which was a nice thin base, but then I started baking my own bread, and now we use the same recipe to make the pizza bases.  I shared my bread recipe recently on Wholefood Mama's blog, for the pizza bases I leave out the sunflower and chia seeds, but I do use some wholemeal flour, as we like the flavour.  One batch of dough makes four pizzas, so we can have pizza for lunch for a few days.  We bake the pizza in our Weber BBQ on a pizza stone.



For pizza toppings, we use the opportunity to use up whatever is in the fridge or freezer.  Usually we pile on far to much, even when we are trying not to!  Some suggestions:
  • Tomato paste for the sauce (I know people make fancy sauces, homemade chutney is delicious, I would use that if I had it!)
  • Garlic, onoin and herbs (especially basil and oregano)
  • Ham or bacon
  • Salami or wurst or sausage or any other leftover meat
  • Tomato slices or cherry tomatoes
  • Capsicum
  • Mushroom
  • Olives
  • Homemade cheese
  • Pineapple (fresh or canned)
Do you make pizza?  Any tips?

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