This recipe has been tested hundreds of time at home using a conventional gas oven. You can be sure it will work well for you too; you just need to wait for the yeast to work!
Makes 2 thin crispy pizza base
Preparation time: 15 minutes
Resting time: 60 minutes
Cooking time: 25 minutes
Total time: 1 hour and 40 minutes
Calories: total 1066 kcal, per pizza base 533 kcal
Egg-free; Low fat; Vegetarian
250g (9 oz) strong white flour for bread
1 tsp active dry yeast (or 12g/½oz fresh yeast)
2 tbsp extra virgin olive oil
1 pinch of salt
1 pinch of sugar
1. Dissolve the yeast (dried or fresh) in a little bit of warm water.
2. Sieve the flour in a large and clean bowl, add yeast, oil, salt, sugar and stir with a fork.
3. Pour half a glass of warm water and start to mix, initially with a fork, then with your hands. Add more water if necessary. Remove the dough from the bowl and continue to knead with your hands for 10 minutes on a well-floured surface to shape the dough into a neat ball, not sticky but simply soft and elastic.
4. Put the ball back to the bowl, cover with a clean cloth and let rise for an hour in a warm and draught-free place. Once the dough has doubled in size, divide the dough up into 2 balls. With a rolling pin, roll each ball out in a pizza base of 26-28cm in diameter (remember the thinner the dough, the crisper the base will be).
5. Place each base on an oiled pizza pan (I use a 30cm in diameter non-stick pizza pan with holes).
Season to taste with tomato sauce, olive oil and your favourite toppings.
6. Bake at the highest temperature possible, 240C/460F/Gas8 for twelve minutes or so (one pizza at a time) until the base is crisp and golden-brown around the edge.
NOTE: You should bake the pizza initially only with tomato, adding the mozzarella cheese only halfway to prevent it from burning. As for bread, to prevent excessive dryness of the dough, you should put in the oven with the pizza pan, a baking dish with about a litre of water.