I shared my favourite pizza-dough a long, long, long … long time ago. But, well you know how accidents—or forgetting to buy flour three times in a row *cough*—can lead to unexpected outcomes? So here is an even better dough recipe! Whoohoo. Isn’t that exciting?
Okay continuing with the food-porn. So I have begun to make pizza dough in the breadmaker (because: life.) It is simply more time-efficient and the quality is the same every time.
So there is this nice recipe for pizza dough in the handbook for the breadmaker. It requires 300 gr of flour. I usually use strong bread flour. Now here is the twist: I had exactly 200 gr left, so I had to top it up with Pasta flour, which is made from durum wheat. I don’t know exactly why but this mixture made an incredible pizza base.
- 1 pk dry yeast
- 200 gr strong white bread flour
- 100 gr pasta flour (durum wheat)
- 1/2 tbsp salt
- 1 tbsp olive oil
- 175 ml warm water
As I said I usually through it into the bread maker. Otherwise, place yeast into the middle of the flour pour warm water over it and mix, then add all the other ingredients, knead well, and let the dough rest for about an hour in a warm place.
Flour a board (or your counter) thoroughly. Place the dough on it and knead until you can stretch it easily. Mind you, depending on how happy the yeasty-beasties were that day, you might have to keep adding a more flour because the dough is too sticky. Split into two parts. Roll out and place on a floured board. Use a fork and put even holes in the dough (this prevents air-bubbles during the baking, and ensures that the dough rises equally).
Then proceed baking as explained here.
Current favourite topping
- 5-6 slices of Milano Salami (There is a version with fennel in it. OMG! Try that one!)
- 1 small mozzarella ball (pull into pieces)
- 1/2 fresh green chili (this might already be enough depending on how hot the chilis are)
- 1/2 fresh red chili*
- 1 large leave cavolo nero
- 1/2 medium onion
- 2-3 tablespoons Sauce (recipe to follow)
- Layer any which way you prefer
- Sprinkle with savoury
*Did you know. The heat of the chili is not only determined by type of chili but also in which region they grow. A while back I had a chat with the guys in the African Food Shop because the Scotch Bonnets I had bought were super mild and I had to use a whole one for a fairly small pot of soup. The person told me that the batch was from growers from South America, while the current batch was from Western Africa. He said it had something to do with sun-intensity.