basesixty

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  • Pizza base

    Ingredients

    • makes 2 large bases or 4 medium pizzas
    • 400 g Tipo ’00’ flour
    • 100g strong white bread flour
    • 1/2 teaspoon fine sea salt
    • 7 g dried yeast
    • 1/2 tablespoon golden caster sugar
    • 2 tablespoons extra virgin olive oil

    Method

    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 325ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge

  • Yeast Conversion

    Yeast Conversion Table

    This is a table to convert fresh yeast to original dry yeast or Quick Yeast. This can be used for making breads and anything using yeast.

    To download or view the table in PDF format click here.

    Fresh Yeast Original Dry YeastQuick Yeast
    3g1.5g1g
    6g3g2g
    10g4g3g
    12g6g4g
    17g7g5g
    34g14g10g
    68g28g20g

  • Pizza

    • 650g/1lb 7oz ’00’ flour (or strong white flour), plus extra for dusting
    • 7g dried easy-blend yeast
    • 2 tsp salt
    • 25ml/1fl oz olive oil
    • 50ml/2fl oz warm milk
    • 325ml/11fl oz warm water
    1. make the dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
    2. Turn the dough out on to a floured surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp teatowel and leave to rise for about 1½ hours, until doubled in size.
    3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
    4. Preheat the oven to its highest setting.
    5. Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
    6. Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.

  • Cheese sauce for Mac ‘n’ Cheese.

    Ingredients

    500ml milk

    50 grammes plain flour

    50g butter

    10:1:1

    700 ml: 70 grammes of flour: 70 grammes of plain flour etc.

    Add enough cheese to kill.

    100g grated strong cheddar (or 50g grated cheddar, 50g crumbled blue cheese) 

    As if you only use that amount of cheese.

    Method

    1. Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
    2. Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
    3. Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

  • Socca Farinata

    One Ingredient Socca! Amazing, crispy, golden brown, flaky flatbread that requires just ONE ingredient. Just mix, pour, bake, and done!

    SCALE1x2x3x

    INGREDIENTS

    • 1 cup chickpea flour (affiliate link)
    • 2 tablespoons olive oil (and extra for the pan)
    • 3/4 teaspoon salt
    • 1 1/4 cups water

    INSTRUCTIONS

    1. Preheat oven to 450 degrees.
    2. Whisk all ingredients until smooth.
    3. Pour 1-2 tablespoons additional olive oil into a large cast iron skillet. Pop the skillet in the oven for five minutes to heat the oil. (See notes on skillet sizing.)
    4. Pour the batter into the hot, oiled pan and swirl to spread evenly across the pan. Depending on pan size, you might want to do this in two batches (see notes). Bake for 15-18 minutes, until golden and crispy around the edges. Annnnd you’re done! Good luck not eating the whole hot, crispy thing in one sitting!

    Pan size: The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. I used a 10-inch cast iron skillet and I actually split the batter in half and made two separate soccas in order to get them extra thin and crispy. In theory, you could pour all of the batter in and cook it all in one shot. But personal preference: those crispy, thin edges are EVERYTHING. So I prefer to split it into two batches when working with my 10-inch cast iron skillet

    From here.

    One Ingredient Socca