A Pizza Frenzy!
Pizza, Pizza, Pizza….everyone loves pizza. I challenge you to find me anyone who claims not to love pizza… Recently in my world there has been a frenzy of pizza as I devour a myriad of styles of pizza from home made to store bought.
This post is the first of two parts of these recent pizza experiences…So let the games begin!
Recently, Bakers Delight launched a new line of pre-prepared pizza bases, made fresh each day and par-baked. I was lucky enough to receive a sample, and put them to use at dinner at my friend Racy’s house. To compare and contrast Racy made a pizza base from scratch and we topped them with the most gorgeous mushrooms and tomatoes bought fresh that morning from Eveleigh Markets, and bocconcini and Monte Nevado Jamon from Formaggi Ocello…for those that have never made a pizza base you should give it a try, as it’s a great primer for learning how to make bread…
The recipe is simply this:
- 1 sachet of dried yeast
- 1 cup tepid water
- a slurp of honey
- 2.5 cups plain flour
- a slurp of olive oil
Mix water and honey in a jug or large cup, then add yeast and leave for about 10 minutes. You’ll know it’s ready when it gets all foamy and puffy looking. If it doesn’t, it means your yeast is borked. Get new yeast in that case.
Place flour in a large bowl, and make a well. Add your slurp of olive oil and pour in your yeasty water.I use a butter knife to get things started on the mixing front, and once it starts coming together properly, get your hands in and start working the dough.
Turn onto floured surface and knead for about 7-10 minutes or until you can see and feel the dough turn silky, elastic and smooth. You can choose to leave it, let it prove for a while and come back to it. Then punch it down and roll out. Alternatively, roll straight out and prepare for topping!
So how did the bases compare? Very well indeed. Even though the Bakers Delight bases were a little tired when they got to me due to delayed delivery, I chucked them straight into the freezer as directed ready for our dinner date the next day, as they’re made fresh daily. They defosted in a jiffy, although they are a bit oily, but this does make them crisp up well. I was told that they are roll-outable if you like them thinner, but I because they are par-baked this isn’t the case. All in all, I’d rather buy these bases knowing they’re fresh, with no preservatives, made daily than the tired ones in the packet in the bread aisle of the supermarket.
Thanks to Racy & Claire & Cinnamon for pizza making and eating company, and Bakers Delight and Keep Left PR for the sample bases