*Updated*
Pizza, I think of it as an open-platform. It provides a simple base so versatile that it can easily "integrate" with nearly all ingredient, from meat to veggie to seafood. (pardon if I sound geeky :))
My personal favorite is thin crust pizza, with loads of toppings and melted mozzarella cheese... The thought of it already makes my tummy grumbling. Ethan loves helping me to spread the pizza toppings & the cheese, he does mess up a little (with bits of cheese or olives on the floor) but we certainly have fun! :)
Preparation Time: 45 min
Cooking Time: 10 min
Serving for: 2 Large Pizzas
Ingredients:
For Pizza Base (A):
300g strong bread flour (or commonly sold as high protein flour)
1 teaspoon instant yeast (remaining to be kept refrigerated)
1 teaspoon salt
1 tablespoon olive oil
200g warm water
For Pizza Sauce (B):
100ml tomato puree
2 cloves of garlic, finely chopped
For Toppings:
A palmful of fresh basil leaves, roughly chopped
A palmful of mozzarella cheese (or more if you are a cheesy person :))
3 gourmet sausages, sliced
1 table spoon of black olive, halved and remove seed (optional)
Step-by-Step Guides:
1. Add the instant yeast into the cup of warm water, set aside for 5-10 minutes.
2. In a large bowl, mix flour and salt together. Make a well in the middle, add the yeast and follow by olive oil. Mix well using a wooden spatula, the dough shall be wet and sticky. If possible, used a mixer with the "K" beater as this dough can be sticky.
3. Transfer the dough to a clean surface coated with flour (to avoid it from sticking). Floured your palms and knit the dough for about 5 min (you may use a mixer to knit the dough too)
4. Shape the dough into 2 balls, place each in a bowl and cover with a clean tower for 5 min.
5. To prepare the toppings, just mix all ingredient B together and set a side.
6. Preheat oven to 210C/230C (gas/fan). On a floured surface, spread out the pizza dough using a rolling pin (don't forget to flour the rolling pin too) and flatten it into a round or rectangular shape.
7. Move the pizza base to a tray (sprinkled with flour at the base)
8. Using a fork, poke some holes on the pizza base and add toppings onto the pizza base in the following sequence: spread the pizza sauce, lay sliced sausages, sprinkle olive, chopped basil leaves and top with generous amount of mozzarella cheese.
9. Bake the pizza for 10min until the edge looks golden crispy, let it cool for 10 minutes before serving.
Bon appetite!
Useful Tips!
1. The unused pizza dough can be stored in refrigerator for up to a week (wrapping it in a cling form) before baking.
2. If you prefer traditional thick pizza base, let the dough rest for 45 minutes to rise.
3. You can also try some variations below:
Hams and Sausage Pizza
Use slices of mixed ham and sausages for a rich flavor.
Hawaiian Seafood Pizza
Replace sausages with fresh prawns and dory fish fillet (marinated with basil and salt) and slices of canned pineapples.
Vegetarian Pizza
Use chopped capsicums and sliced white button mushrooms, crack an egg on top if you like (ideal for breakfast)
Tuna Pizza
Replace sausages with 1 canned tuna (in olive oil). Add a spoonful of chopped onion.
See, the variation is really aplenty, so put on your creative hat and start making your own signature pizza today! ;)
No comments:
Post a Comment