Polenta and Oregano Pizza Base

    1 hour 5 minutes

    The secret ingredient to this lovely pizza base is oregano. Once you start making your own pizza bases you will never buy them again, I promise!

    86 people made this

    Serves: 60 

    • 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

    Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

    1. Dissolve yeast and sugar in 1/3 of the warm water. Let stand 5 to 6 minutes, until mixture is foamy.
    2. 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.
    3. 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.
    4. 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.
    5. Bake at 230 degrees C for 18 to 20 minutes.

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    Reviews in English (62)


    This recipe is perfect. I make this every time I want Pizza. Best of all you get enough dough for three baking trays. It freezes great. Just be sure to coat with olive oil before proofing in the fridge. Otherwise it will stick.  -  14 Jul 2008


    This recipie is horrible. If you want to change the quantity, the recipie wont change so watch out for that!  -  14 Jul 2008


    This was good, but I think next time I'll use vegetable oil in place of the olive oil. But a good crust. I pre-baked and I liked the texture.  -  14 Jul 2008