Monday, May 16, 2016

Homemade Pizza Recipe

I've had it on my life list for ages to spin pizza dough in the air. I wasn't successful last night, but I took the first step and tried. The reason I couldn't toss this time is my dough wouldn't stretch properly. After the fact, I did some research online and I think I needed some more water in my dough mixture and to let it rest longer (maybe even another knead and rest in between). Also, it would have helped to have measuring spoons (which I don't). Ah well, next time!

Recipe for Pizza Dough 

Ingredients (metric):
650g/1lb 5oz Italian 00 flour
7g easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water
1. Mix the flour, yeast and salt together in a large bowl. Stir in the olive oil and milk. Gradually add the water, to form a soft dough.
2. Once it's not so sticky, dump the dough onto a board with flour dusted. Knead for about five minutes, until smooth and elastic. Place into a clean bowl and cover with a damp towel. Leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knead again until smooth. You'll feel the bubbles inside as you knead. Roll into a ball and set aside for 30 minutes to 1 hour. This is the hard you need another knead and rest? Use your best judgement.

4. Preheat the oven to its highest setting. Unless you're in England where ovens have eight settings and you only know what two of them mean. In such cases, just choose one at random and keep an eye on it.
5. Divide the dough into six balls. You can store the dough in the freezer but you must thaw completely (for about 12 hours) before using. If you plan to use it soon, you can also store dough in the fridge but not for longer than 24 hours. To store, it helps to rub the exterior with a bit of olive oil before placing in the baggie.
6. Take one ball and press the edges with your finger tips about one inch in around in a circle to create the crust.
7. Using your fingers and hands in whatever way seems right to you, spread the dough out, carefully stretching in the most even way your hands allow in order to keep the round shape.
8. When you're a master, throw the dough high in the air to finish the spreading.

6 alternative. If you're lazy and uncool, use a rolling pin to create the perfect thickness and roll up the edges for a crust. Proceed to step 9.

9. Spread a passata or homemade tomato sauce over your pizza base and top with your favorite toppings.
10. Bake in the oven until the crust is crisp and golden-brown.

Even without the toss, my pizza turned out delicious. I like pizza all bread-y so my great lump of a crust was perfectly alright with me. And who doesn't love a nice oval shape? ;)