I've copied batter baker's pizza base recipe for my future reference, and doubled her recipe as well to make 2 pizza.
Recipe for 1 thin 12" (30cm) pizza base.
(Slight modifications on the baking steps.)
120ml lukewarm water
1/2 tsp sugar
1 tsp instant yeast
2 tsp olive oil
200g bread flour
1/2 tsp salt
1. Sprinkle sugar and yeast over water. Set aside for 10 min till frothy.
2. Add in the rest of the ingredients and mix till a dough forms.
3. Knead till smooth and springy (about 20 min by hand, 10 min by machine).
4. Place the ball of dough in a large flour-dusted bowl.
5. Proof for about 30 min or till it doubles in size.
6. While you wait, prepare the pizza topping.
7. Generously flour your work surface.
8. Tip out the dough and flour the top.
9. Press or roll out dough to a 12" circle. If dough keeps springing back on you, let it rest for a few minutes.
10. Prick the dough with a fork (so the dough won't balloon in the oven).
11. Place dough on a pizza stone sprinkled with bread crumbs or cornmeal, or on a greased and floured baking pan.
12. Bake at 220 deg C for about 10min.
13. Remove from oven and top with your favourite ingredients.
(for two 12' pizza)
250g mozarella cheese
200g pizza topping cheese
Pasta sauce (can refer to batter baker's, but being lazy I use the usual spaghetti sauce)
(a) 1 canned pineapples, drained & cubed
(b) 150g Pinic ham, cut into small squares
(a) 1 pkt Shitake mushroom, sliced & sauteed
(b) 1 pkt basil leaves
1. Brush the pizza base with little olive oil (this is to prevent the base from becoming soggy.)
2. Spread pasta sauce generously on the pizza base.
3. Next, spread half of mozarella cheese and followed by the ingredients.
4. Add the balance mozarella cheese and put back to the oven and continue to bake for another 10 mins at 220 deg C, or till brown.
5. Slice and ready to serve.