250g plain flour (or a mix of whatever flour you like)
10g yeast
1/2 tsp sugar
1/2 cup warm water
6T oil
1/2 tsp salt (I don't add this)
Mix everything together, use immediately.
What do the food critics say? Lukan prefers it over store bought pizza base; Téo not so much (but he eats it)
What does the cook say? I like not using store-bought base (no salt, less plastic waste, i can add in wholemeal flour)... but even though it's easy, it adds a good 20min to the pizza-making process by the time you make it then roll it out.
Source: my neighbour
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Tuesday, September 20, 2011
Sunday, September 18, 2011
Fig-prosciutto pizza
Pizza Crust
1 teaspoon Active Dry Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Olive Oil
FOR THE PIZZA:
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE.
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it.
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Lay sliced of mozzarella all over the surface. Sprinkle lightly with freshly ground pepper.
Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
Source
1 teaspoon Active Dry Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Olive Oil
FOR THE PIZZA:
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE.
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it.
***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Lay sliced of mozzarella all over the surface. Sprinkle lightly with freshly ground pepper.
Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
Source
Pumpkin and blue cheese pizza
25g (1oz) fresh yeast
½tsp sugar
250ml (9fl oz) warm water
2tsp sea salt
3tbsp olive oil
500g (1lb 2oz) strong bread flour
½ Hokkaido pumpkin
1 red onion
500g (1lb 2oz) roquefort
Crumble the yeast into a jug, add the sugar and 100ml of the water. Stir and leave for 10 minutes.
Place the flour and salt in a bowl and make a well in the centre. Stir in the yeast mixture and add more water until a dough starts to form.
Transfer to a floured surface and knead for 10 minutes until elastic. Place in a bowl, cover with cling film and leave to rise for 1 hour.
Deseed, peel and thinly slice the pumpkin, slice the onion and set aside. Crumble the cheese into a bowl.
Preheat the oven to 220°C/gas 7. When the dough has proven, divide into 4 pieces, roll into ovals, place on a baking sheet and leave for 20 minutes.
Divide the pumpkin slices and red onion between the pizzas. Add the crumbled cheese, drizzle with the olive oil and bake for 20 minutes until golden brown.
Source
½tsp sugar
250ml (9fl oz) warm water
2tsp sea salt
3tbsp olive oil
500g (1lb 2oz) strong bread flour
½ Hokkaido pumpkin
1 red onion
500g (1lb 2oz) roquefort
Crumble the yeast into a jug, add the sugar and 100ml of the water. Stir and leave for 10 minutes.
Place the flour and salt in a bowl and make a well in the centre. Stir in the yeast mixture and add more water until a dough starts to form.
Transfer to a floured surface and knead for 10 minutes until elastic. Place in a bowl, cover with cling film and leave to rise for 1 hour.
Deseed, peel and thinly slice the pumpkin, slice the onion and set aside. Crumble the cheese into a bowl.
Preheat the oven to 220°C/gas 7. When the dough has proven, divide into 4 pieces, roll into ovals, place on a baking sheet and leave for 20 minutes.
Divide the pumpkin slices and red onion between the pizzas. Add the crumbled cheese, drizzle with the olive oil and bake for 20 minutes until golden brown.
Source
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