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One of the challenges of making home made pizza is to get both the base and the topping cooked correctly. It’s all too easy to end up with an undercooked base or a carbonised topping. A solution I like is to pre-bake the bases, and I recently came across a very good recipe, courtesy of the Fabulous Baker Brothers, which I have adapted below. The mix of ingredients make for a very good flavour, which is further enhanced by the very long and slow rises which I have used.
As it happened, the Fresh from the Oven challenge for June, hosted by Anita at Slice of My Life, was for Pita breads. I realised that both the dough and the method for these was very similar to the one I use for pizza bases, so I decided to include both in one recipe. I have never been very inspired by Pita breads in the past, but as with Bagels, I discovered that the home made variety are definitely far superior to the ones you find in the shops. Continue reading
signor biscotti 