Wednesday, December 9, 2009
For the crust:(I have referred to the recipes online and cook books. This is my adaptation from all those and it has been working well for me for the past 2 years)
Bread Flour(I use King arthur)-3+1/2 cup(measure by scooping and leveling)
Active dry Yeast-1 packet
Lukewarm water(should be 100 degree F-body temp)-1 cup [That is the optimum temperature for the yeast to grow :-)]
Milk-1/2 cup (at room temp)
For the topping:
Broccoli-1 small floret
Parmesan cheese(grated)-1/4 cup
Mozzarella cheese-1 Big slab cut into cubes
For the sauce(this is the simple method)
Tomato Puree- 3 Tbsp
Tomato Ktchup-3 Tbsp
Oregano(dried)-2 1/2 tsp
Marjarom (dried)-1 1/2Tsp
Basil(dried)-1 1/2 tsp
You could make fresh tomato sauce by this method:
3 tomatoes- Cut into cubes
3 Tomatoes skinned and pureed (Remove the skin after immersing them in boiled water for a couple of minutes)
Heat a Tbsp olive oil in a pan and saute the garlic paste.Then add the tomato cubes and puree and cook well.(takes about 15-20 minutes).Cool it and add the spices I mentioned in the simple sauce
1.Sift together the flour, salt and sugar in a mixing bowl.
2.Take a few Tbsp of water from the lukewarm water and dissolve the yeast.
3.Pour 2 Tbsp of Olive oil to the sifted flour followed by the dissolved yeast.
4.Knead the dough by adding the rest of the lukewarm water slowly.Knead well and punch down the dough.
5.You should be able to make a fine ball out of the dough when you are done.Not too dry or not too sticky.
6.Pour a tspn of olive oil in the bowl and roll the dough in it and cover the bowl with a plastic wrap/a plate.This will save the dough from getting dried.
7.Keep the dough in a warm place(like a preheated oven-I use a preheated oven at ~70 degree F) for 2 hours.If you have enough patience you could take out the dough after 1 hour, knead it again and keep it back.
8.After 2 hours the dough should be, almost, doubled in size.
9.Knead it again and divide into 2.Preheat the oven at 450 degree F.
10.Take one part and flatten up on a floured surface using a rolling pin/hand to get the thickness you like.(1/2 inch is preferable)
11.Shift this onto a floured pizza pan.(If you are using a Pizza stone preheat that for atleast half an hour and slide the Pizza on to it just before baking)Pour and spread a TBsp of Olive oil on top.
12.To prevent bubbling you can make small dents in the dough.
13.Keep half of the prepared sauce and spread it evenly using a brush.
14.Sprinkle the Parmesan cheese over it, followed by the vegetables.
15.Spread the Mozzarella cubes on the top and bake for 12-13 minutes/ when the cheese on the top starts turning golden brown.(after 9-10 minutes you can take out the pizza and sprinkle a few more Mozzarella cheese)
16.Take out and serve warm.
17.Repeat for the other half of the dough.
1.You could use cooked chicken cubes(after mixing with little bit garam masala and salt and turmeric)instead of mushroom and make it a chicken Pizza ;-)
2.Sauteing the vegetable for the topping is your choice. We prefer it crunchy, so I just cut the veggies thinner and do not saute them.
3.You could use fresh herbs instead of the dried ones.Parsley is also nice herb which will go well.
4.If you add too much topping the Pizza will get soggy.