Apply These 5 Secret Techniques To improve Baking Recipes
I purchased this donna hay magazine back in 2009 because I used to be attracted to the cowl picture then. I was so inspired to make the exact same pizza, however in some way never gotten round to do it, till now.
Then in Aug 2012, I determined to buy a Jamie Oliver pizza stone after attending a homebaker gathering because there was a personal joke about Jamie Oliver's pizza stone. Discovered lately that this group of buddies also purchased the same pizza stone after that gathering. LOL!
And still, I did not manage to attempt making a pizza at all and kept the pizza stone tucked in my cabinet all this while! I even attended a hands-on pizza workshop in March 2013 :p
Finally last month (Dec 2013), I determined to stop procrastinating and used my JO pizza stone for the very first time. It was a enjoyable affair certainly; my kitchen was turned right into a pizzeria and it was cool to look at golden crisp pizzas emerged one after another from the ovens. So first, I did a check bake, adopted by a large batch sufficient to feed all the kids and adults who attended. I wanted to serve pizza for a baking play date and determined that the children may create their very own variations with totally different toppings of their choice.
Conclusion, making pizza dough was not daunting at all, the truth is it was straightforward peasy :p Since then, have been making pizza very often :)
This tomato and cheese pizza is really easy to place along with only pizza dough, tomato sauce base, cheese and tomato required. Oh it tastes so good, really a comfort meals that may be eaten anytime! I just must make a batch of pizza dough, divide into particular person portions and freeze them. Whenever I really feel like eating pizza, I might defroze a portion or two, add the bases and toppings and voila, homemade pizza
So does mine look like the one on donna hay cover? Kekekeke.
Tomato and Cheese Pizza
(recipe reference from donna hay, issue 47, Oct/Nov 2009)
Basic pizza dough
- 1 tbsp prompt dry yeast
- 1 tsp caster sugar
- 250ml lukewarm water
- 375g all function plain
- 1 tsp sea salt flakes
- 1 tbsp olive oil
- Store bought tomato/pasta sauce
- Assorted cheese similar to Mozzarella, Parmesan, Cheddar (I just buy prepared grated blended cheese for pizzas)
- Cherry tomatoes
- Basil leaves (elective)
1. Place yeast, sugar and water in a bowl and combine to combine. Alternatively, mix the ingredients utilizing dough hook in an electric mixer till dough varieties. 4. Preheat oven together with the pizza stone on the oven's most temperature. 5. Take a dough ball, knead calmly for a few seconds. Divide dough into desired ball portions and place the dough balls into a frivolously oiled bowl and clingwrap the bowl. 6. Top with tomato sauce, adopted by grated cheeses, then tomatoes. Set aside till bubbles start showing on the floor (should be around 5 mins), this implies the yeast has been activated. Place the dough on a piece of parchment paper, flatten and roll out into desired shape and thickness. 2. Place flour in a big mixing bowl, make a nicely within the centre and add salt, olive oil and yeast mixture. 8. Top with just a few basil leaves and finest served hot. After proofing, the dough balls might be clingwrapped and stored in freezer till ready to use. The thinner the dough, the extra crispy it will turn out. Thicker dough will result in additional bread-like pizzas. Bake at 275 diploma celsius for 10-12 mins. Using a spatula or nicely-floured hands, mix the components together till a dough forms. Put aside to proof at a heat place until dough balls double in size. Mine's 275 degree celsius high and backside heat mode. 7. Place the pizza with parchment paper into the oven on high of the pizza stone. 3. Knead dough on a flippantly floured floor for five to 10 mins until smooth and elastic.
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