Pizza Night!
Jun. 3rd, 2008 08:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lady_kareliaFor the first time in simply ages, I made pizza tonight. It came out really well, so I'm posting the recipe and a pic.
For two 12" pizzas
Dough:
1 1/2 cups (300ml) luke-warm water
1 packet of active dried yeast
1 tblsp honey
4 cups (800ml by volume) of flour (I used a mix of organic white and spelt flour)
2 tsp olive oil
1 tsp salt
Dissolve honey in water, then add the yeast and stir until dissolved. Let sit for 10-15 minutes until yeast is foaming. Add flour gradually and knead, like, forevvah. When it's still fairly sticky (and you have about half a cup of flour left), cover and forget about it for half an hour or however long it takes for the dough to double in size.
Meantime, take two fresh tomatoes, peel them (ie. dump boiling water over them) and cut them as finely as you can or throw in the blender. Heat two tblespoons of olive oil, add fresh tomato, 6 oz (about half a tin) of tinned tomatoes, 3 oz tomato paste, lots of oregano, lots of chopped up fresh basil, 1 tsp salt, black pepper to taste. Bring to boil and reduce heat to low (or else your entire kitchen will be splattered with red dots). Do not cover. Let simmer for about half an hour to thicken. Let cool.
Return to the dough. If it's about double in size, knead again, make sure your hands are floury or else the dough will stick. Split dough in two roughly equal parts, cover and let rise again for about 20-30 minutes. In the meantime, ponder the toppings for the pizza.
Oil your baking trays with a very thing layer of olive oil. Knead each piece of dough separately, then pull it into a roughly round shape or whatever your baking tray is and fit it on there. Brush the surface of the dough with a little bit of olive oil so the ingredients won't soak through.
Spread the tomato sauce about evenly over the two pizzas, then add other ingredients. I added fresh spinach, feta cheese, munster and provolone to one pizza. The second pizza is half provolone and half pesto.
I had a feeling it would come out well, by it definitely exceeded everyone's expectations.
For two 12" pizzas
Dough:
1 1/2 cups (300ml) luke-warm water
1 packet of active dried yeast
1 tblsp honey
4 cups (800ml by volume) of flour (I used a mix of organic white and spelt flour)
2 tsp olive oil
1 tsp salt
Dissolve honey in water, then add the yeast and stir until dissolved. Let sit for 10-15 minutes until yeast is foaming. Add flour gradually and knead, like, forevvah. When it's still fairly sticky (and you have about half a cup of flour left), cover and forget about it for half an hour or however long it takes for the dough to double in size.
Meantime, take two fresh tomatoes, peel them (ie. dump boiling water over them) and cut them as finely as you can or throw in the blender. Heat two tblespoons of olive oil, add fresh tomato, 6 oz (about half a tin) of tinned tomatoes, 3 oz tomato paste, lots of oregano, lots of chopped up fresh basil, 1 tsp salt, black pepper to taste. Bring to boil and reduce heat to low (or else your entire kitchen will be splattered with red dots). Do not cover. Let simmer for about half an hour to thicken. Let cool.
Return to the dough. If it's about double in size, knead again, make sure your hands are floury or else the dough will stick. Split dough in two roughly equal parts, cover and let rise again for about 20-30 minutes. In the meantime, ponder the toppings for the pizza.
Oil your baking trays with a very thing layer of olive oil. Knead each piece of dough separately, then pull it into a roughly round shape or whatever your baking tray is and fit it on there. Brush the surface of the dough with a little bit of olive oil so the ingredients won't soak through.
Spread the tomato sauce about evenly over the two pizzas, then add other ingredients. I added fresh spinach, feta cheese, munster and provolone to one pizza. The second pizza is half provolone and half pesto.
I had a feeling it would come out well, by it definitely exceeded everyone's expectations.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2008-06-04 02:19 am (UTC):D Yum!
(no subject)
Date: 2008-06-04 02:25 am (UTC)(no subject)
Date: 2008-06-04 02:40 am (UTC)(no subject)
Date: 2008-06-04 02:52 am (UTC)(no subject)
Date: 2008-06-04 02:53 am (UTC)(no subject)
Date: 2008-06-04 02:53 am (UTC)(no subject)
Date: 2008-06-04 02:56 am (UTC)(no subject)
Date: 2008-06-04 03:06 am (UTC)(no subject)
Date: 2008-06-04 03:12 am (UTC)the perk to living in the South in summer is that there's no problem making sure the temperature is good for dough to rise...*giggle*
(no subject)
Date: 2008-06-04 04:55 am (UTC)(no subject)
Date: 2008-06-04 05:20 am (UTC)And since I have no central air, I find that baking in the middle of summer is simply adding fuel to the already raging inferno that is our temperature. *sigh* It's midnight and STILL 80 degrees...
And people wonder why I claim to live in Hell.
(no subject)
Date: 2008-06-04 07:38 am (UTC)(no subject)
Date: 2008-06-04 11:31 am (UTC)(no subject)
Date: 2008-06-04 05:55 pm (UTC)(no subject)
Date: 2008-06-04 10:26 pm (UTC)I really think I could eat pesto on anything!
(no subject)
Date: 2008-06-05 12:13 am (UTC)(no subject)
Date: 2008-06-05 12:39 am (UTC)