Pizza menyambut tahun baru 2014...ha..ha..riuh pasal demonstrasi TURUN di Dataran Merdeka..jadi kita orang anak beranak cadang lebih baik duduk di rumah aje...melihat ambang 2014 melalui balcony rumah. Rasanya memang jelas...jadi anak dara di rumah cadangkan buat slight meal..makanan ringan sambil menonton countdown di TV. So we made french fries, nugget..chicken drumlet..fried bihun and this pizza..
Pizza Base saya ambil resipi dari Simply Recipe..mudah..dan ringkas.untuk topping saya guna sausage, ciliBangla, tomato dan bawang...simple tapi mantop..
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1 1/2 cups warm water (105°F-115°F)
Olive oil
METHOD
Making the Pizza Dough
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour,
salt and sugar on low speed for about a minute. Remove the mixing paddle and
replace with a dough hook. Knead using the mixer and dough hook, on low to
medium speed, until the dough is smooth and elastic, about 10 minutes. If you
don't have a mixer, you can mix and knead by hand. If the dough seems a little
too wet, sprinkle on a bit more flour.
3 Place ball of dough in a bowl that has been coated lightly with
olive oil. Turn the dough around in the bowl so that it gets coated with the
oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it
doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise
will improve the flavor). If you don't have a warm spot in the house you can
heat the oven to 150 degrees, and then turn off the oven. Let the oven cool
till it is just a little warm, then place the bowl of dough in this warmed oven
to rise.
At this point, if you want to make ahead, you can freeze the dough in
an airtight container for up to two weeks.
Preparing the Pizzas
2 Remove the plastic cover from the dough and punch the dough down so
it deflates a bit. Divide the dough in half. Form two round balls of dough.
Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want
to load up each pizza with a lot of toppings as the crust will end up not crisp
that way. About a third a cup each of tomato sauce and cheese would be
sufficient for one pizza. One to two mushrooms thinly sliced will cover a
pizza.
4 Working one ball of dough at a time, take one ball of dough and
flatten it with your hands on a slightly floured work surface. Starting at the
center and working outwards, use your fingertips to press the dough to 1/2-inch
thick. Turn and stretch the dough until it will not stretch further. Let the
dough relax 5 minutes and then continue to stretch it until it reaches the
desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the
dough where it is thicker. You can pinch the very edges if you want to form a
lip.
5 Brush the top of the dough with olive oil (to prevent it from
getting soggy from the toppings). Use your finger tips to press down and make
dents along the surface of the dough to prevent bubbling. Let rest another 5
minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn
meal. Transfer one prepared flattened dough to the pizza peel. If the dough has
lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your
desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your
hands, the oven is hot!). Gently shake the peel to see if the dough will easily
slide, if not, gently lift up the edges of the pizza and add a bit more
cornmeal. Slide the pizza off of the peel and on to the baking stone in the
oven. Bake pizza one at a time until the crust is browned and the cheese is
golden, about 10-15 minutes. If you want, toward the end of the cooking time
you can sprinkle on a little more cheese.
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration
date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give
you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato sauce (purée)
Mozzarella or Parmesan cheese, shredded
Feta cheese
Sausage thinly slice
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Chopped fresh basil
Pesto
Onions, thinly sliced
Sliced ham
Tomato thinly slice
METHOD
Making the Pizza Dough
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen
Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until
the yeast is dissolved. Stir to dissolve completely if needed at the end of 5
minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour,
salt and sugar on low speed for about a minute. Remove the mixing paddle and
replace with a dough hook. Knead using the mixer and dough hook, on low to
medium speed, until the dough is smooth and elastic, about 10 minutes. If you
don't have a mixer, you can mix and knead by hand. If the dough seems a little
too wet, sprinkle on a bit more flour.
3 Place ball of dough in a bowl that has been coated lightly with
olive oil. Turn the dough around in the bowl so that it gets coated with the
oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it
doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise
will improve the flavor). If you don't have a warm spot in the house you can
heat the oven to 150 degrees, and then turn off the oven. Let the oven cool
till it is just a little warm, then place the bowl of dough in this warmed oven
to rise.
At this point, if you want to make ahead, you can freeze the dough in
an airtight container for up to two weeks.
Preparing the Pizzas
1 Place a pizza stone on a rack in the lower third of your oven.
Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so
it deflates a bit. Divide the dough in half. Form two round balls of dough.
Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want
to load up each pizza with a lot of toppings as the crust will end up not crisp
that way. About a third a cup each of tomato sauce and cheese would be
sufficient for one pizza. One to two mushrooms thinly sliced will cover a
pizza.
4 Working one ball of dough at a time, take one ball of dough and
flatten it with your hands on a slightly floured work surface. Starting at the
center and working outwards, use your fingertips to press the dough to 1/2-inch
thick. Turn and stretch the dough until it will not stretch further. Let the
dough relax 5 minutes and then continue to stretch it until it reaches the
desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the
dough where it is thicker. You can pinch the very edges if you want to form a
lip.
5 Brush the top of the dough with olive oil (to prevent it from
getting soggy from the toppings). Use your finger tips to press down and make
dents along the surface of the dough to prevent bubbling. Let rest another 5
minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn
meal. Transfer one prepared flattened dough to the pizza peel. If the dough has
lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your
desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your
hands, the oven is hot!). Gently shake the peel to see if the dough will easily
slide, if not, gently lift up the edges of the pizza and add a bit more
cornmeal. Slide the pizza off of the peel and on to the baking stone in the
oven. Bake pizza one at a time until the crust is browned and the cheese is
golden, about 10-15 minutes. If you want, toward the end of the cooking time
you can sprinkle on a little more cheese.
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