Saturday, January 08, 2005
now for the hot-to's ...
250 grams / 9 oz of flour
1 teaspoon of milk powder
A pinch of salt
1 teaspoon of white sugar
150 ml / 5 fluid oz of warm to hot water
1 teaspoon of dry active yeast
one 225 gram / 8 oz can of whole peeled tomatoes
2 to 5 cloves of garlic
1 tablespoon of tomato paste
½ teaspoon of dried or ½ tablespoon of fresh basil
½ teaspoon of dried or ½ tablespoon of fresh oregano
In a large bowl mix the flour and milk powder. Dissolve the salt and sugar in the hot water in a small bowl, sprinkle over the yeast granules and set aside until frothy - around 10 minutes. Pour the yeast mixture into the flour, mix to combine and knead by hand until smooth using a mixer with dough hook attachment (around 8 minutes). Cover and put aside in a warm place to double in size.
Peel the garlic cloves and chop the herbs finely. Drain the juice from the tomatoes. Place the tomatoes, peeled garlic cloves, tomato paste and chopped herbs in a blender or food processor and blend until smooth. If desired strain through a sieve to remove the tomato seeds.
Original Italian recipe: lightly cover the tomato base with mozzarella cheese.
Hawaiian: pineapple pieces, ham, bacon, red and green capsicum.
Pepperoni: salami, pepperoni slices, mushrooms, olives, red and green capsicum.
Chicken and Apricot: cooked chicken pieces, dried apricot pieces, red and green capsicum, mild or cooked onion slices.
Italian: salami, red and green capsicum, olives, mushrooms and anchovies.
Combination: pineapple pieces, salami, pepperoni slices, capsicum, mushrooms, olives, mild or cooked onion slices and anchovies.
Mexican: refried beans or kidney beans, cooked beef mince, chilli, sweet corn, red and green capsicum.
Meat lovers: cooked beef mince,salami, ham, bacon, red and green capsicum.
Chicken and Corn: cooked chicken pieces, drained canned or frozen sweet corn, red and green capsicum.
Chicken and Brie: cooked chicken pieces, slices of camembert or brie cheese, red andgreen capsicum.
Seafood: cooked baby prawns, sashimi, sliced crab sticks, mussels, red and green capsicum.
Vegetarian: crumbled feta or tofu, mushrooms, olives, sweet corn, mild or cooked onion slices, red and green capsicum.
Preheat the oven to 200°C, 400°F or gas mark 6. Roll the pizza dough out on a lightly floured bench or board, to form a large circle, or 2 medium sized circles and place on a pizza stone or baking tray. Lightly coat with olive oil using a pastry brush. Spread the tomato base thickly over the dough and top with the desired toppings. Lightly cover with a mixture of grated mozzarella (if available), parmesan and cheddar cheeses. Bake for around 20 minutes or until the pizza base is golden.