Predictable Pizza Dough
(makes 2 large pizzas--thin to medium thick crust)
Ingredients:4 cups of strong white flour
2 tsp instant yeast
1 tsp salt
1 T sugar
4 T olive oil
1 1/2 cups of warm water
Method:
Tumble flour into mixing bowl, make a well in the center into which you put the yeast sugar and olive oil. On the ridge of the flour put the salt. Lastly, use a wooden spoon to mix in 1 cup of warm water gradually adding the flour from the sides until all the flour is combined (add remaining water if needed to make a damp but not sticky dough). No need to kneed this dough properly in a stand mixer or on the counter simply use your hand to kneed the dough inside the bowl until relatively smooth. Add a couple tablespoons of olive oil in the bottom of the bowl and coat the ball of dough, then cover with cling film or a damp towel and rise for an hour. After which it will have well and truly doubled in size. Punch dough down and separate into two balls of dough.
Now for the point of debate...some say never roll out dough only use your fingers to gradually ease the dough into the desired shape and thickness because you do not want to loose to much air from the dough. However, this dough is SUPER forgiving so roll away if you like or be a purist whatever you fancy. Once dough is in the desired shape let it rest for 10 minutes on it's pizza tray (or lined baking sheet)--this is the trick to a lovely crust every time!
*This dough can be stored in the fridge after it has--risen and been punched down--for a day or two but it will expand so make sure there is extra room in your air tight storage bag/container.
Basic Pizza Tomato Sauce
Ingredients:
680 g jar Italian Tomato Puree (approximate size)
1 T dried oregano (not fresh)
1 T sugar
2-3 T olive oil
1/2 tsp salt
Method:
Put everything in a bowl and mix together with a spoon..how easy is that!
*Left overs, just pour back into the tomato puree jar and keep in fridge for about a week. It can be used for next weeks pizza, or added into your spaghetti sauces, or any other sauce that calls for tomato sauce really so no need to waste anything here.
Baking a Perfect Pizza at Home
Turn your oven up as hot as it will go when pre-heating. Prep your pizza by adding the Basic Pizza Tomato Sauce smoothing a thin layer on top (and any raw veggies you may be adding onto of sauce). Then put into the piping hot oven, close the door and turn the oven temperature down to 400F/200C. Cook for about 5 minutes until the crust just begins to color but not browns. Take out and top with all the other goodies. Then put it bake into the oven and finish cooking directly on the wrack until golden brown edges and cheese is bubbly hot. If you have enough self-control to wait five minutes for the pizza to cool slightly wonderful if not you simply risk a scorched roof of your mouth!
DONE! Now have fun and be creative.
Our Family Favorites...
Pepperoni and Red Onion
Ingredients:Pizza Dough (above recipe)
1/2 cup Basic Pizza Tomato Sauce
1 cup sliced Pepperoni
1/2 cup sliced red onions (rings)
1 cup sharp cheddar cheese (grated)
2-3 cups mozzarella cheese (grated)
1/2 cup of parmesan cheese (thinly grated or zest)
1/4-1/2 tsp red pepper flakes (OPTIONAL)
1-2 cups Rocket
drizzle of extra virgin olive oil.
Method:
After dough is formed spread sauce on top and sprinkle with red onions. Bake till just beginning to color. Then top with red pepper flakes if you like spicy heat, 1/2 the pepperoni then cheddar cheese and mozzarella cheese then the remaining pepperoni and lastly the parmesan cheese. Bake. Top with a sprinkling of rocket and drizzle with extra virgin olive oil. Enjoy!
Calamari and Saffron Aioli Pizza
Ingredients: Pizza Dough (above recipe)
pinch of saffron
1-2 T vodka
1 egg yolk
1 garlic clove, minced
pinch of caster sugar
2 tsp lemon juice
1 tsp lemon zest
3/4 cup extra-virgin olive oil
salt
pinch of cayenne pepper
1/2 cup red onion thinly sliced
200g calamari (approximately, 2-3 whole squid)
1/4 tsp crushed red pepper (OPTIONAL if you like a bit of heat!YUM)
5-6 cherry or grape tomatoes (quartered or halved)
2-3 T fresh parsley (rough chopped)
*Aioli Sauce (can be made the day before just make sure it is mixed well again before using)
Method:
A food processor is your friend with all these emulsification sauces and dressings but you can easily do it by hand with a whisk if you prefer.
Soak the saffron threads into a tablespoon or two of vodka for about 5 minutes. You will only be using the vodka not the actual threads of saffron.
Mince garlic into a bowl and add the pinch of sugar, lemon juice and zest, let sit for 5 minutes. This will help to take the bite out of the garlic and leave you with a slightly cooked garlic and a smoother garlic flavor.
In a food processor put the egg yoke, and garlic-lemon mixture, process for a couple seconds then gradually add the olive oil while the processor runs until you have a thick creamy sauce. Finally add the saffron infused vodka (remove and discard saffron threads), salt and cayenne pepper blitz until smooth. Taste for seasoning.
Clean, and slice your squid into rings, and cut tentacles in half if you like but I love the beauty and drama of keeping the tentacles in one symmetrical whole.
In a hot frying pan add a table spoon of olive oil and a nob of butter, season the squid with salt and fresh cracked black pepper (not finely ground). You only want to start the cooking here so 30 seconds should be plenty of time. Calamari is rubbery when it is over cooked so don't do that and it will taste creamy and delicious.
Once your dough is shaped as you like brush it with olive oil and sprinkle with red onions. Bake till just beginning to color. Drizzle lightly with saffron aioli sauce, and sprinkle with crushed red pepper if using, calamari, tomatoes, and season lightly with salt/pepper. Bake till golden brown. Top with fresh parsley and a final silky sprinkle of saffron aioli sauce. Enjoy!
*You will probably have left over aioli sauce so treat yourself for tomorrows breakfast to a poached egg on a slice of the best crusty buttered toast you have. Top with left over rocket and drizzle with saffron aioli sauce-- yummy!
Hawaiian Pizza
Ingredients:1 small pineapple (Sliced thinly into 1-2 cm squares)
2-3 T orange juice
3 cardamon pods (crushed)
1 star anise
1/4 tsp ground cinnamon
1 T brown sugar
1 T marmalade jam
1 T orange liqueur (or whisky)
pinch of salt
1/2 cup Basic Pizza Tomato Sauce
1 cup of Ham (diced)
1 cup sharp cheddar cheese (grated)
2-3 cups mozzarella cheese (grated)
*Tinned pineapple would work also and if you do use tinned omit the orange juice and use the cans juices instead.
Method:
In a very hot frying pan or cast iron skillet tumble in the pineapple, orange juice, cardamon pods, star anise, cinnamon, brown sugar, pinch of salt, and marmalade jam. Cook over medium-high heat till the juices have almost dried up and the pineapple are beginning to color golden brown on their edges. Add the orange liqueur and cook down a until you are left with a sticky sauce slightly binding together your pineapple. Remove from heat and remove the star anise and cardamon pods.
Once dough is shaped as you like, smooth over the Basic Pizza Tomato Sauce, and sprinkle the ham (if you use a basic thin lunch meat, which works great and is almost always in my fridge, do not put it on the pizza until you add the cheese as it will dry out). Bake until just beginning to brown. Sprinkle on the pineapple and drizzle the sticky sauce lightly over the pizza also then add the cheeses and bake until crust is golden brown and cheese is bubbling hot. Enjoy!Calzone
Another great way to use this pizza dough is to make calzones;
--simply roll a small ball of dough into a circle and then dollop on half of the circle a couple tablespoons of Basic Pizza Tomato sauce leaving a 1 cm edge dry, cheese, pepperoni or what every you like, fold over and roll up the edges working from one end to the other while folding dough onto itself. Brush with an egg wash (one egg whisked lightly), sprinkle with flakey salt and bake on a lined baking tray in a 400F/200C oven until golden brown about 10 minutes. These taste great hot and cold so they could even be sent in a school lunch box or to work for lunch.
No comments:
Post a Comment