Tuesday, 24 June 2014

Pizza Making

A little break from the norm here. After last weeks foray into fashion, today I'm focusing on food.

Homemade pizzas have become something of a specialty for my boyfriend, and they taste pretty good, even if I do say so myself. This video was mainly a bit of fun and editing practice, but hopefully some of you will find it useful.

Video link.

Here's the recipe if you want to have a go yourselves. It's pretty easy to do. Let me know if you try it out! This should make enough for 4 pizzas, or one massive one.

500g white bread flour
300ml water
40g olive oil
7g salt
7g (1 sachet) dried yeast
Passata (About 500g)
1 ball of fresh mozzarella or other cheese. We didn't have mozzarella so used cheddar.
Any other toppings (peppers, tomatoes, mushrooms, salami, etc etc etc)

Add flour to bowl
Add yeast and salt, keeping the two separate so the salt doesn't kill the yeast.
Add the oil.
Mix this all together, ensuring that the salt and yeast are kept apart for as long as possible.
Add all the water.
Mix to make a dough.
Remove from the bowl and kneed for at least 10 minutes. The dough will be ready when a small piece can be stretched until it is transparent and doesn't tear.
Once it has reached this stage then replace it in the bowl and cover and leave to rise for an hour.
While the dough is rising, the toppings can be prepared.
Preheat the oven to 180-200 degrees.
Once the dough has risen, separate into 4 pieces.
Roll each of these flat, roughly 10" across.
Spread enough passata over the top to cover the dough. The size of the crusts is determined at this stage. By spreading the passata closer to the edge of the pizza base, the size of the crusts can be reduced, or even eliminated, although you won't have anything to hold onto. The exact amount depends on personal preference for tomatoes.
Cover the passata with cheese, again the quantity is determined by personal preference for cheese.
Add any other toppings.
Place the pizza in the oven for approximately 20 minutes, or until the crusts are a golden brown. This is my method for ensuring that all the dough is cooked and has worked well in several different ovens.

Then eat! Tasty, tasty.

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