Recipe: Homemade pizza
April 16, 2020
When you're stuck at home during the 'rona "circuit breaker" period (euphemism for COVID lockdown), it's probably time to venture into the kitchen again for more culinary adventures. Fortunately (or unfortunately), my annual leave falls smack in the middle of this, so instead of exploring the outdoors, here I am, tinkering around the kitchen instead of the operating theatres/ wards. Time to channel my inner domestic goddess vibes ~
(This recipe yields about 4 pan sized pizzas)
*If you happen to experience the misfortune of running to the supermarket only to see shelves wiped of essential baking products like flour and yeast, you can always cheat a little and get those pre-made pizza bases.
- Whisk warm water, yeast, sugar in stand mixer. Cover and allow rest for 5 minutes.
- Add olive oil, salt and flour. Mix in low speed. With lightly floured hands (on a lightly floured surface), knead dough for 3 - 4 minutes.
- Lightly grease a bowl with oil. Coat all sides of dough with oil, then cover bowl with cling wrap and allow dough to rise at room temp for 1 - 1.5 hours.
- Preheat oven to 250 deg Celsius for 15 - 20min. Grease pizza pan lightly with olive oil, and sprinkle surface lightly with corn meal.
- Shape the dough and roll it on a lightly floured surface with rolling pin into a disc. Pinch edges up to create a rim.
- With a fork, lightly poke holes in the pizza crust to prevent bubbling. Then brush pizza top lightly with olive oil.
- Lather tomato paste over top of pizza crust (I find that Campbell tomato soup/ Prego sauce works just as well).
- Top pizza crust with desired toppings (I made 3 different flavours - Honey baked ham with shrooms and onion, Seafood with shrimps, crabmeat and marinated dory chunks and Teriyaki chicken, with bell peppers, onions).
- Sprinkle mozzarella (+/- parmesan) cheese generously over pizza top, and bake at 250 deg for 15 - 20 minutes.
- Bon appetit!
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