Polenta and Oregano Pizza Base Recipe

Name: Polenta and Oregano Pizza Base
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: serves: 60
Ingredients: 4 1/4 cups warm water (45 degrees C); 4 tablespoons caster sugar; 305g dried active baking yeast; 2 teaspoons salt; 1 1/4 kg plain flour; 1 teaspoon dried oregano; 125g butter; 1 tablespoon polenta; 1 tablespoon olive oil; 4 tablespoons grated parmigiano reggiano cheese

Ingredients

4 1/4 cups warm water (45 degrees C)
4 tablespoons caster sugar
305g dried active baking yeast
2 teaspoons salt
1 1/4 kg plain flour
1 teaspoon dried oregano
125g butter
1 tablespoon polenta
1 tablespoon olive oil
4 tablespoons grated parmigiano reggiano cheese

PREP TIME 45m	COOK TIME 20m	TOTAL TIME 1h5m
YIELD serves: 60

Instructions

Dissolve yeast and sugar in 1/3 of the warm water. Let stand 5 to 6 minutes, until mixture is foamy.
In a large bowl, mix together 1/2 of the remaining flour, remaining water, salt, oregano and butter. Add yeast mixture, and stir to combine. Work in remaining flour a little bit at a time until a soft dough forms.
Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in a well oiled bowl covered with a damp cloth, and let rise until tripled in bulk.
For a round pizza, break off about 1/4 of the dough. Grease a large round baking tray, and sprinkle lightly with polenta. Roll out the dough to fit the pan, stretching it to fit. Brush pizza base with olive oil, and sprinkle with cheese. Add desired toppings.
Bake at 230 degrees C for 18 to 20 minutes.

Dinner