One of the weekends, Mitul and I wanted to do a different and an adventurous cooking project and what better than home-made pizzas to be feasted on. Especially knowing that there is less oil, butter and the amount of cheese, you can relish them guilt-free!
They turned out absolutely gorgeous! A very simple recipe and definitely a must try.
They turned out absolutely gorgeous! A very simple recipe and definitely a must try.
| YIELD Approximately 6 Large Pizzas (Regular crust) 8 Large Pizzas (Thin Crust) TO BEGIN Sponge Method 10 minutes RISING 1hour OR till it has doubled in size PROVING 45 minutes OVEN TEMPERATURE 220 deg C / 425 deg F BAKING 15 - 20 minutes YEAST ALTERNATIVE 20 gms fresh yeast |
RECIPE
Prepare the warm water. Mix together yeast and powdered sugar, add about 30 ml of warm water to it, and allow it to froth for 10 minutes.
In another bowl, mix the flours together with salt and olive oil. Make a well in the center of the flour and pour the yeast mixture in it.
Stir in the remaining water, as needed to form a slightly stiff, sticky dough.
Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.
Put the dough in a bowl, spread with a little oil, cover and and set aside. Leave to rise until doubled in size for about 1hour.
Once doubled in size, divide into how many every portions, roll into a tight ball and set aside for 45 minutes, until doubled.
Preheat the oven at 220 Deg C.
Roll out the pizza bases using cornmeal to the desired size and thickness.
Spread out the pizza sauce, add the required toppings, spread the desired amount of mozzarella and bake for approximately 10 - 15 minutes.
MY NOTES
Once the dough is ready, it can be stored in the fridge for a maximum of 4-5 days. If you want to store it for a longer time, it is better to freeze it.
Dough kept in the fridge should be removed at least 2 hours before baking, so that it can come back to room temperature.