![]() ![]() Remove from the oven, cut into slices and serve. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour. Knead until smooth and elastic, about 10 minutes.įorm the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Stir well with a spoon then start to knead the mixture together. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together this will mean your water is a good temperature for the yeast. If it's crumbly, add more water if it's sticky, add more flour, 1 tablespoon at a time. Put the flour, yeast and sugar in a large bowl. As you work, squeeze a small amount of dough together between your thumb and fingers. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. Stop the machine periodically to scrape the dough off the hook. Add the olive oil and pulse a few more times. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. Add the yeast mixture, at the lowest speed, until the flour incorporates. ![]() If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Cut the dough into 2 pieces and reserve 1 piece for another use. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. ![]() Put a jelly roll pan or a half sheet pan in the oven.īegin by making the tomato sauce. ![]()
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