“Mamma Mia… here I go again! My, my, how can I resist you?
Mamma Mia, does it show again? My, my just how much I missed you!
Yeeeees I’ve been broken heart-“ – Oops… I seem to have gone a little of track there! Sorry, was not talking about the hit ABBA song when I said Mamma Mia!
Rather, I was twirling a fake Italian moustache while patting my large stomach hiding under a big, red and white checked cloth. You get my image no? No? Oh that’s good because I really don’t look like that…
(Also sorry you had to hear that high pitched, awful ‘Yeees’ :P – not everyone can pull it off you know!)
But back to it, why was I unsuccessfully trying to twirl dough and flip it to high heaven when I can’t even do it with a basketball? Because when you are making pizza that is just what you do!
Every amateur, professional or first timer like myself knows that
I imagined myself there, the scent of freshly brewed espresso filling my nostrils from next door, as customer after customer gulped it down, not getting even a drop on those Giorgio Brutini suits. There I was, in a small homely kitchen with a wood fired pizza oven, sweating slightly as I swore every time the heat blasted out at me on collecting the pizza.
Aaaah the smell. Aaaah the ambience. Ahhh the look of delight on each customer’s face as they took that first bite into each, cheesy, deliciously doughy piece of heaven.
Handmada pizza from scratch.
Put that love in the dough, in the sauce and when you are sprinkling those ingredients on top, sprinkle some love too.
My changes are in bold
Utterly Homemade Pizza
Source: Mastering The Art Of Baking
- Large pinch of caster sugar
- 250ml lukewarm water
- 7g dried yeast
- 2 tbs extra virgin olive oil
- 350g plain flour
- 1 ½ tsp salt
- 1 tbs olive oil
- 3 tbs – ¼ cup parmesan cheese, shredded
- 1 small brown red onion, finely chopped
- 1 tbs concentrated tomato puree (tomato paste)
- 400g tin chopped tomatoes (mine were not chopped but you can mush them up easily in the sauce they are so soft)
- · Small handful of basil leaves 1-2 tsp Italian herbs (mixed)
- · 1 ½ tsp salt
- · Sprinkle of pepper
- 300g mozzarella cheese
- 200g Italian style salami
- 200g cherry tomatoes, halved
- 50g rocket leaves
My Topping (better )
- 200g mixed pizza cheese (Parmesan, mozzarella, cheddar by Perfect Italiano = Best!)
- 200g Danish feta (mine turned out to be quite a salty feta so taste it before you add it – if it is too salty, add maybe 125-150g worth on the pizza)
- 200g cherry tomatoes, washed and halved
- 5-6 large slivers of sundried tomatoes
- 1 super large capsicum, cubed
- Mixed Italian herbs
- 50g rocket, washed and dried completely (water and cheese = NO!)
- Combine sugar and 125ml water in a bowl
- Sprinkle over the yeast and set aside for 7-8 minutes or until foamy
- Stir in oil and remaining water
- Add in flour and salt and then use your hands to mix it into a course dough
- Turn onto a lightly floured work surface (flour hands) and knead for 8 minutes or till elastic
- Transfer to a large, well-oiled bowl, turning it to coat in oil
- Cover the bowl with plastic wrap and set aside in a warm, draught free place for 1 hour or until doubled in size
- Heat oil in a large saucepan over medium heat
- Add onions and cook stirring often for 5-6 minutes or till softened
- Add the tomato paste (it may hiss!) and stir for 1 minute
- Add in the canned tomatoes and reduce heat to low
- Cook, stirring often, for 10 minutes or until thickened slightly (mash the tomatoes with the back of the spoon if they are not cut up)
- While cooking, stir through salt, pepper and parmesan and stir until mixed through thoroughly and parmesan has melted into the sauce
- Cool then stir through mixed herbs
- Preheat oven to 180 degrees C
- Knock back the dough with just one punch and then turn onto a lightly floured surface
- Divide into 4 equal portions (I did mine in 2)
- Roll each portion into a bowl and working with one at a time, use a rolling pin to roll out in a 22cm diameter
- Transfer to a well oiled baking tray (Be careful lifting it since it will be thin, it could rip easily)
- Divide the tomato sauce between the pizzas, leaving a 1cm border
- Book Topping: Scatter the thinly sliced mozzarella, salami and tomatoes over the pizzas
- My Topping: Scatter over the capsicum, feta and cherry tomatoes. Using your hands, cut slivers from the sundried tomatoes and place all over the pizzas. Generously top with pizza cheese (but do not completely cover the pizza toppings)
- Bake each pizza for 12-15 minutes (mine took 8-9 minutes!) or until dough is gold and sauce is slightly bubbling on the edges
- Serve immediately, garnished with rocket
I would just like to say to you all that my senior year has also officially started so please do not miss me if I am a little MIA
Business before pleasure right (whoever came up with that, DAMN YOU!)