I like baking with fresh yeast.

Fresh yeast

Most of all the smell of yeast always remind me of my grans house. Warm summery days or very cold winter with heating on full blast. She always was baking or cooking something and almost every time the first question when anyone visited involved food. She often said “are you hungry? Would you like something to eat? I have just made this and this for dinner… maybe would you like some?”

She was a master at fresh yeast dough and baked with it very often. She was making pretty much everything from doughnuts, steam rolls, anything sweet to rolls and all sort of breads.

I prefer baking with fresh yeast especially, much more than dry but in most recipes can be used either. You can find a simple dry yeast converter here. Dry yeast are very handy especially when you are struggling getting some fresh. I had great difficulty getting fresh yeast for a some time and had no choice and only dry yeast in the cupboard. Now luckily yeast is more accessible and you can get it in big stores and even online.

Fresh yeast is easy to use as long as you know how to handle it. Almost all fresh yeast recipes will require making a starter.

Fresh yeast

Method for fresh yeast starter.

In a bowl prepare as follow. For the below mix use some of your ingredients from the recipe you are making.

  • the whole amount of fresh yeast stated in the recipe
  • 2 tbsp. sugar

Using back of a spoon crush and blend it together. Add

  • 1 tsp plain flour
  • 2 tbsp. warm milk

 

Mix well and leave it aside in a warm place covered until you will see some bubbles of air at the top. Around 10 – 15 minutes. I don’t usually do strict time keeping when I bake with yeast. Makes it easier when I can fit some other jobs around it.

Now carry on with your recipe.

Some of my recipes using yeast starter Babcias strawberry crumble cake or Chimney cakes.

Perfect pizza base recipe  

Perfect pizza base recipe

Since I was little, myself and my brother were always in the kitchen. Eating and baking simple cakes or trying to master our ever changing pizza base recipe.

A long, long time ago, when there was no internet… oh my I sound old… we had to be very creative and try to guess our own Perfect pizza base recipe.

We had pizza at least once a week. Thin base pizza, crispy base pizza, stuffed crust pizza, thick base pizza… You get the idea.

 

To the last crumb

We always liked what we created and in most cases pizza was gone before it managed to cool down.

The other day I was on the hunt searching for a Perfect pizza base recipe again. This time, being  a busy mum and running my own business I needed something as little time consuming as possible. It happen that we were talking pizza with my brother and he gave me this Perfect pizza base recipe!

I am not entirely sure where he got it from but he reassured me I wont be disappointed! This Perfect pizza base recipe is absolutely amazing. Not only you make it in the morning or a day before but also can freeze some for later. It definitely is the Perfect pizza base recipe as you can adapt it if you prefer thick or thin and crispy.

Perfect pizza base recipe is very easy and takes less time when you use a standing mixer.

I use fresh yeast but luckily it’s become more popular and easy to buy these days.

If you sprinkle some semolina when rolling, Perfect pizza base recipe will get a perfect texture to it. {No soggy bottoms here.}

 

Perfect pizza base recipe

 

You can top it with absolutely anything you like. Be creative with your choices or use the traditional margherita combination.

 

Method:

For the Perfect pizza base recipe you will need:

  • 800g plain flour
  • 450 – 480ml room temperature water (some brands of flours will require more liquid)
  • 1/2 tsp rock salt
  • 1.5g fresh yeast
  • 30ml olive oil

Top tip. I always use my scales to measure the liquids like water, milk or olive oil to be more precise.

Put everything in a mixer and work it on medium speed until well combined. It will become quite still. Mix on faster speed with a hook or paddle till stops sticking to the sides and will be easy to handle. About 10 – 15 minutes depending on the power of your mixer.

If you want thin and crispy divide the Perfect pizza base recipe to four balls. Place in the fridge covered in cling film for at least 8 hours.

 
Perfect pizza base recipe
Perfect pizza base recipe
Perfect pizza base recipe

Sometimes when I am busy and super organised I will make this a night or two before but only save two balls which feeds the three of us. I put the other two parts in the freezer for another time. When you ready just place in the fridge for a couple of hours before you will want to use it.

When you ready warm up the oven to 185C/175C fan.

Roll each ball to 12″ circle on a surface sprinkled with

  • couple of handfuls of semolina

 

I bake mine on a pizza stone. It’s a great invention and keeps the Perfect pizza base recipe hot during the dinner!

When rolled and ready top it with some tomato or BBQ sauce, cheese etc.

 

Perfect pizza base recipe

Perfect pizza base recipe    Perfect pizza base recipe

 

Bake for around 20 minutes until the crust is golden brown. If you unsure you can lift up slightly one of the sides with a long knife to check underneath.

 

I hope you will enjoy it as much as we do!

 

Until next time.

Keep on baking,

Aggy x

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