Post by cannyfradock on May 4, 2013 15:41:24 GMT
Not much of an educational thread, but this is how I made my Pepperoni pizza.
Dough.....
300gms strong white flour
180gms water
1 sachet east blend yeast (7gms)
good glug of basil oil
2 tblsp honey
7gms salt
Kneaded the dough for 10 mins and let it prove for 1 hour. Knocked it back and refridgerated for a couple of hours.
Ingredients ready for the pizza...
...spread the pizza dough over my perforated "chip tray"...
Base sauce was a mix of chilli ketchup and "Linghams" chillie sauce (full of flavour without too much of a kick)..
Added...onions, peppers, chillie pepper rings, mushrooms, mozzerella cheese, chedder cheese and German Pepperoni....and a drizzle of EVOO.
Baked in a hot domestic oven for 18 minutes...
....result.......not bad, but after tasting a Pizza from a Wood-fired oven a domestic oven self-made pizza just lacks that certain kick.
Terry
Dough.....
300gms strong white flour
180gms water
1 sachet east blend yeast (7gms)
good glug of basil oil
2 tblsp honey
7gms salt
Kneaded the dough for 10 mins and let it prove for 1 hour. Knocked it back and refridgerated for a couple of hours.
Ingredients ready for the pizza...
...spread the pizza dough over my perforated "chip tray"...
Base sauce was a mix of chilli ketchup and "Linghams" chillie sauce (full of flavour without too much of a kick)..
Added...onions, peppers, chillie pepper rings, mushrooms, mozzerella cheese, chedder cheese and German Pepperoni....and a drizzle of EVOO.
Baked in a hot domestic oven for 18 minutes...
....result.......not bad, but after tasting a Pizza from a Wood-fired oven a domestic oven self-made pizza just lacks that certain kick.
Terry
good choice, what a delicious pizza that is, sometimes you just fancy a quick fix of pizza without firing the big beastie in the garden up.