Because I've increasingly taken up baking at home so much. My husband purchased a 'kitchen king' food processor. It makes my kneading woes soo yesterday.. However, kneading by hand where yeast needs loving is a must.
INGREDIENTS :
2 Cups water
5 Cups Flour
1 tbs Olive oil
1/4 tsp instant yeast
1 tsp sugar
1/2 tsp salt
METHOD :
In a kneading bowl collect 2 Cups of water, 1 Cup of flour, 1/4 teaspoon of instant yeast, 1 teaspoon sugar and mix it all until you get a smooth batter.
I've used BLUE BIRDS DRY YEAST. Works beautifully.
Add 1 tablespoon of Olive Oil(Ghee will do instead too) and 1/2 teaspoon salt. Sift remaining flour 1/2 a cup at a time while binding your dough together.
Keep kneading until dough is smooth and bounces back when you poke into it. Kneading for about 8mins.
To shape your dough, hold up dough in your hands, pull out dough portions from top and tuck in underneath to get a shape somewhat of a smooth mushroom head with folds underneath.
Lightly grease the bottom of your kneading bowl with a little olive oil. Rub some onto your dough too. Place your dough into the bowl smooth side up. Cover the bowl with a kitchen towel. Let it rest for about 45mins.
You'll find that the dough has risen to almost double it's size. Gently gather and pull away the dough from container onto a lightly floured surface for rolling. I'm no pro at those flying hand rolled pizza bases. But I am good at rolling perfect disks using a rolling pin.
Place your rolled out pizza base onto your lightly floured pizza pan and let it rest for 15mins covered by kitchen towel. It'll rise slightly.
Before you start to place your pizza toppings, preheat your oven to 220C. Let the slathering of Pizza sauce and laying of toppings be quick to go into your oven immediately.
I've noticed my base bread getting soggy when juices get collected on top of raw dough due to the toppings. So bake topped pizza immediately.
5min baking time for a ready pizza.
This dough will easily make 1 large(32") thin crust pizza. A dozen mini(4")pizzas.
TIP: Brushing the pizza dough rim with olive oil before baking will give you that crisp brown crust.
I am yet to post about Pizza Sauce & toppings. Another time....
INGREDIENTS :
2 Cups water
5 Cups Flour
1 tbs Olive oil
1/4 tsp instant yeast
1 tsp sugar
1/2 tsp salt
METHOD :
In a kneading bowl collect 2 Cups of water, 1 Cup of flour, 1/4 teaspoon of instant yeast, 1 teaspoon sugar and mix it all until you get a smooth batter.
I've used BLUE BIRDS DRY YEAST. Works beautifully.
Add 1 tablespoon of Olive Oil(Ghee will do instead too) and 1/2 teaspoon salt. Sift remaining flour 1/2 a cup at a time while binding your dough together.
Keep kneading until dough is smooth and bounces back when you poke into it. Kneading for about 8mins.
To shape your dough, hold up dough in your hands, pull out dough portions from top and tuck in underneath to get a shape somewhat of a smooth mushroom head with folds underneath.
Lightly grease the bottom of your kneading bowl with a little olive oil. Rub some onto your dough too. Place your dough into the bowl smooth side up. Cover the bowl with a kitchen towel. Let it rest for about 45mins.
You'll find that the dough has risen to almost double it's size. Gently gather and pull away the dough from container onto a lightly floured surface for rolling. I'm no pro at those flying hand rolled pizza bases. But I am good at rolling perfect disks using a rolling pin.
Place your rolled out pizza base onto your lightly floured pizza pan and let it rest for 15mins covered by kitchen towel. It'll rise slightly.
Before you start to place your pizza toppings, preheat your oven to 220C. Let the slathering of Pizza sauce and laying of toppings be quick to go into your oven immediately.
I've noticed my base bread getting soggy when juices get collected on top of raw dough due to the toppings. So bake topped pizza immediately.
5min baking time for a ready pizza.
This dough will easily make 1 large(32") thin crust pizza. A dozen mini(4")pizzas.
TIP: Brushing the pizza dough rim with olive oil before baking will give you that crisp brown crust.
I am yet to post about Pizza Sauce & toppings. Another time....
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