Kneading pizza dough (sorry for ragged edges - unfamiliar editing techniques ) |
Of course, you need a little time but that makes it perfect for workking from home or studying.
67's Home made Pizza has much going for it (apart from the fact that it is gloriously tasty with a wonderful texture.)
The dough is healthier, with wholemeal flour replacing some white without affecting texture and taste.
There is a choice of doughs: one is refrigerated overnight after the first rise; the other is ready in 15 minutes.
The pizza sauce and fillings are so simple, the kids can help. Frugal options are offered.
The pizzas cook in a normal oven. The crusts are so soft and chewy, the fillings so exciting and more-ish - the family will be thrilled.
1. CLASSIC PIZZA DOUGH (involves kneading; starts one day before needed)
Makes: 1 large pizza OR 1 medium-large plus one medium pizza (feeding 4-6)
Ingreds:
280ml/9 fl oz warm water (40-46C;105-115F)
- Place warm water in a large bowl, add yeast and sugar; stir; cover with clingfilm, leave 5 mins or until foamy (if it doesn't foam, start again)
- Add oil, flour & salt; stir with hand or wooden spoon until rough ball forms. Scrape dough onto a floured work surface
- Knead 8-10 mins; you may need to add 1/4-1/2 cup flour to prevent dough from sticking. When dough is soft, smooth and elastic and the surface springs back when poked lightly with a finger, form dough into a ball
- Place in lightly oiled bowl, cover with cling film sprayed lightly with oil. Leave in a warm, draft-free spot (a cupboard or cold oven) - 1-2 hours or until double in size
- Punch it down to deflate it; re-cover with plastic wrap; refrigerate overnight
- When ready to cook: Place a large baking tray or pizza stone in the lower third of the oven. AT least 30 minutes before baking, preheat to 260C (500F) Allow dough to come to room temperature.
- Stage 2: See Feast of Three Vegetarian Pizzas: Sausage, Onion & Grape; Mushroom; Potato & Pesto
- Mix the flour, salt & baking powder in a bowl.
- Add the fizzy water in one go; mix with hands or spoon until it starts coming together
- Dump onto lightly floured board; knead 5 mins, adding more flour, little by little, if it needs it
- Cover; rest 10 minutes
- Roll out to 1/2inch/1cm thickness in a circle, rectangle or square shape; if you like, sprinkle dough with sesame seeds or mixed herbs
- Oven: Turn oven to highest heat; insert a flat baking tray, leave at least 20 mins; place flatbread on a sheet of greaseproof paper which is bigger on two rectangular sides than the flatbread; cover with toppings of choice; remove baking tray from oven and carefully slide paper and flatbread onto it; bake 8-10 mins or until puffy and golden.
- Stovetop: heat an ungreased non-stick frying pan on high; roll balls out to a 1/2inch/1cm thicknesss; slap onto the the surface of the frying pan; turn heat down to med high; cook 3-4 mins one side or until dark patches appear; turn; cover with pizza topping; cover pan and cook a further 3-4 mins or until toppings are cooked through each side or until cooked through until dark patches appear
- Some pizza doughs can be pre-shaped & frozen unbaked. 67 hasn't tested this method yet but it's worth a try.
- 15-minute Flatbread comes in two forms depending on its thickness: fluffy and/or thin
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