Homemade Pizza: 1 . 1 kg maida 2 . 160 gms of tomato puree 3 . 3 tbspn olive oil + 1tbspn for the base + a little more to sprinkle 4 . 3 tbspn italian seasoning + a little more to sprinkle 5 . 1 kg mozarella cheese (amuls is fine) 6 . salt 7 . sugar 8 . vinegar 9 . 50 gms dry yeast 10 . Topping of your choice - mine is birds eye chilli finely chopped Water For the base: Sprinkle the dry yeast with a tspn of sugar in about 2 cups of lukewarm water (always use a glass container). It should dissolve and start frothing in about 15-20 mins. Add 1 tbspn of olive olive, about a level tbspn of salt to the maida. Mix it and add the yeast mix. mix thoroughly but dont need to knead it. Add water if required. The consistency should be soft and gooey. Transfer this in glass containers (remember it will become double so fill it less than half), cover with a plastic wrap and keep in a warm place. After about 3 hours remix the dough and leave it back in a warm place for another 1 hour atleast. Now it is ready to be rolled for baking. For the sauce: In a pan add 3 tbspn of italian seasoning, 3 tbspn olive oil, 1 tbspn of salt to the tomato puree and bring to a boil. lower to a simmer. Taste and add sugar and vinegar and salt to your taste. It should be a wee bit tart and sugar will take away the vinegary taste and enhance all the flavours. Simmer on a very low heat for about 20 - 30 mins. The sauce is ready. Assembling: Preheat your oven at 250C and sprinkle a bit of maida on your baking dishes. If t is not a nonstick the lightly oil it and then sprinkle the maida. Roll the dough out (about 3mm thick)and to fit your dish. Put this on the baking dish and add some tomato sauce (dont overdo it) on it. Sprinkle mozarella on it and sprinkle it with some birds eye chillies and a wee bit of the seasoning and oil. Bake for about 10 - 15 mins at 200C. If you prefer thicker crusts then semibake the base before adding the sauce and cheese or it will stay raw. ENJOY
Posted on: Sun, 06 Apr 2014 13:21:23 +0000
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