๐Ÿ• How To: Pizza Dough ๐Ÿ•steemCreated with Sketch.

in #food โ€ข 7 years ago

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You will never buy another premade pizza base after making your dough from scratch. I have mentioned before how much I like making things from scratch, and this is a perfect example of this

This way, you know exactly what is in your base, AND you are able to season exactly to your taste. Why would you ever do it another way? Sure, this takes quite a bit longer, but the taste difference is infinite.

Once you try this, I can assure you that premade and takeaway pizzas will become a thing of the past

INGREDIENTS

  • 1kg cake flour
  • 100gr semolina flour
  • 10gr yeast
  • 1 T olive oil
  • 1 T brown sugar
  • 1 T salt
  • 650ml lukewarm water

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METHOD

Add the sugar and yeast to the warm water, stir briskly, and let stand for about twenty minutes.

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After twenty minutes, in a large mixing bowl, sift your flours and salt together. Make a large well in the centre.

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Add the warm water mixture, and slowly mix into the flour mix.

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After a little while, you will have a soft dough.

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On a floured surface, roll out your dough, and knead until nice and elastic

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Cover with a damp tea towel, and let rise for an hour or so.

After an hour, or until dough has risen properly, lay out your dough on a floured surface, and roll out with a rolling pin. Roll your dough out reeeeally thin, and place on a very lightly floured, completely dry baking pan.

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Preheat your oven to a high heat, about 230'C. Before you get excited and dress your pizza, make sure you have all your ingredients and toppings ready, because that base is so nice and dry, that it will soak up any moisture from your tomato base.

I like to use a mixture of canned diceed tomatoes and tomato puree as my pizza base. I find just using the diced tomatoes can make the pizza a bit watery.

Add your base, season with salt and pepper, and anything else you may like. I generally always season a pizza with salt, pepper, oreganum and chili flakes.

This time round, I built my pizza with smoked salmon, dill, dollops of greek yoghurt, cherry tomatoes and onion.

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THEN - the cheese. I only use mozzarella. I find mixing half mozzarella and half something else, ie gouda or cheddar, makes for an oily pizza topping. Also, with cheese, especially buffalo mozzarella, LESS is MORE. Don't forget, it melts easily, and will cover more surface area once it is melted than when it is raw.

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Now for the exciting part! Bake your pizza for approx 12 - 15 mins. This will all depend on your oven, and how crispy you like your pizzas to be.

ENJOY ๐Ÿ•๐Ÿ•๐Ÿ•

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If you enjoyed this recipe, check out my others that I've posted recently:

Crunchy Sesame Chicken Noodles
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๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ ๐Ÿ’œ ๐Ÿ’— ๐Ÿ’œ

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Now I am extremely hungry for a pizza.

I am like a ninja turtle and I love pizza so much.

๐Ÿ”ผ๐Ÿ”ผ๐Ÿ”ผ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

This comment is amazing ๐Ÿ’“

That's a royal pizza @princessmewmew! Smoked salmon-dill-yoghurt is just an explosion in the mouth! Mouthwatering indeed!
Cheers
@progressivechef

Hi @princessmewmew, the semolina flour is something new to me. I have never noticed it in the shops. Can you get it at the local PnP or Spar? Glad you posted a picture of the one you normally use, the Snowflake. Do you use the semolina flour where the Americans would use corn flour?
When I make my home made pizza's, be it normal, deep dish or pizza cones, do I add a teaspoon Origanum and a teaspoon Basilto the dough. Just love the taste. Thinking of changing it up with other spices. I have long been searching for the perfect Marinara sauce, to make the perfect Margherita, so if you stumble upon a tasteful recipe, please share!
@darnscotty

Yes, semolina gives the best texture to the base. It is not the same as cornflour, no. I get it at checkers. I'm pretty sure you can get it anywhere

To be honest, I wouldn't put the green herbs in the base, but rather the tomato base. I do have a tomato base recipe which I will post soon, but just some canned chopped tomato with purรฉe,salt, pepper and your basil and oreganum is pretty tasty

Looks restaurant-worthy! This recipe yields a thin-crust pizza base..I kinda prefer thicker crusts...would you, by any chance, have a great recipe for a thick-crust one too? :))

Thank you for your kind words!

I would say just roll it out a little less. I often have left overs and make thicker focaccia style pizzas.

Okie that's great! Will have to include this in my to-do list :))

wow! That place looks amazing! I wish I was there too! @princessmewmew

yummy burger

Wow .. Now that is a hand made pizza I will love to eat ...
I will try it out this eve and well send you the result :)

That would be awesome! Can't wait ๐Ÿ’“

nice and well explained method ^^

Looks delicious, I think I might try it :)

It is SO easy Karen! If you do please let me know ๐Ÿ’“๐Ÿ’“๐Ÿ’“

I will and I will take pictures :)

Yay!! Cool! Can't wait ๐Ÿ•๐Ÿ•

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