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Pizza Base (Pizza Potato Base)

ingredients

makes one 25 cm (10 in) round
250 g (8 oz) boiled potatoes
1/2 stick (2 oz) 50 g butter or margarine
1 cup + 3 tbsp (125 g) self raising (self rising) flour
1/2 tsp salt

method

1. If the potatoes are hot, mash them, then stir in the butter until it has melted and is distributed evenly throughout the potatoes. Leave to cool.

2. Sift the flour and salt together and stir into the mashed potato to form a soft dough.

3. If the potatoes are cold, mash them without adding the butter.

4. Sift the flour and salt into a bowl.

5. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir the flour and butter mixture into the mashed potatoes to form a soft dough.

6. Either roll out or press the dough into a 2 5 cm/10 in circle on a lightly greased baking sheet or pizza pan, pushing up the edge all round slightly to form a ridge before adding the topping.

7. This pizza base is tricky to lift before it is cooked, so you will find it easier to handle if you roll it out directly on the baking sheet.

8. If the pizza base is not required for cooking immediately, you can cover it with clingfilm (plastic wrap) and chill it for up to 2 hours.

What did you think?

28 people have helped to review this recipe. Thankyou!

Great Recipe
posted by Elliott Richards @ 07:46AM, 11/30/07
When taking Food Class, my Teacher gave me this exact recipe.

Following the instructions precisely and rolling out the dough to a reasonably thin depth (this recipe isn't suitable for a thick pizza base!) leads to an incredible Pizza base.

9 out of 10.
Nice base but...
posted by Lizzy @ 02:11PM, 3/09/08
This recipe doesn't actually say how long to cook the pizza for and at what temperature, so I took a guess and made regular checks! Also it's probably best to roll it a bit thinner. Otherwise a yummy alterntive to the usual pizza base. Good luck!
Great for me!
posted by Louise Burrows @ 06:15AM, 11/12/08
I rolled it to about 5mm thickness, it made a lovely smooth dough, and guessed at 190 degs C in the oven it went golden after about 20-25 mins. We were testing for someone who is dairy, wheat/gluten/yeast allergic, so this base was ideal made with GF flour and dairy free margarine. Many thanks.
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