Homemade Pizza Recipes: a Recap
Posted on Jan 25, 2010 07:38:40 AM
This is a recap of my homemade pizza recipes for the past 3-4 months. Friday night is pizza night at the Cheese and Pears household. The pizza dough recipe remains the same, you can find it here with this thin crust pizza, or this thin pizza crust where, I just found out, I used to do things differently.
Or, you can read it here below. Dough for 2 people:
- 250g (½ pound + 1tbsp) strong flour
- 30g (1oz) fresh yeast
- 115g (4 fl oz) water, possibly filtered.
- 2 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
You should be able to find find fresh yeast in a supermarket with a very good bakery sections. Once you find it, you can buy even a pound and freeze it.
Pour the water in a container with the yeast and stick it in the microwave for 40 seconds, or until it’s lukewarm. Add the oil and the sugar, stir for 2 minutes and let it rest.
In a bowl, sift the flour and salt, make a hole in the middle and pour the yest mix. With a wooden spoon or with two fingers, bring the flour in towards the center, until you have to use the whole hand to mix. When you have managed to put together the flour, transfer it to the working surface and knead it for at least 5 minutes. The water should be enough for a slightly damp dough. but not too much. It should stick to the working surface, but also come off easily.
One you are done, out it back in the bowl, dust with flour, cover with a cloth and let it raise for 2 hours or until it doubles in size. If it’s winter time, don’t be afraid to put it close to the heater, as the ideal temperature for yeast is over 20°C (68°F).
Once the dough is ready, start preheating the oven at 220°C+ (428°F+). The quantity of flower should be enough for a thin crust pizza, so start rolling with a rolling pin on a sheet of oven paper, until you have reached the rectangular shape. Now, if you want you can cut the pizza in 4 squares and roll up the edges a little bit. This is great if you’re sharing the pizza with someone with tastes different from your and you won’t have to cut it after it’s cooked.
Now, for the pizza toppings, the one thing you will always need is tomato purée (passata di pomodoro), 1 tin, plus salt, pepper and oregano. Put them in a small bowl, stir and cover the whole surface of the dough with it.
Put it in the oven for about 7-10 minutes. In the meantime, start lookinf in you fridge to see what else you could put on top. The (fabuolous) pictures in this page have the following pizza toppings we have used over the past months:
- Mozzarella cheese
- Brie
- Camembert
- Parmesan
- Feta cheese
- Sweetcorn
- Capers
- Bacon bits
- Cooked ham
- Olives
- Mushrooms
- Tuna
- Salami
- Peppers
When you have decided, take out the pizza, add the rest of the ingredients, and finish cooking until the edges are brown. Add a drizzle of olive oil if you like.
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