Pizza
Posted: Wednesday Jul 22, 2009 5:34 pmThis is based on the NY Style pizza recipe by Jeff Varasano. You can read his blog here (if you have a few spare hours):
http://www.varasanos.com/PizzaRecipe.htm
Here's the simplified version:
The only specialty items you need: (i) an electric egg beater [only attach ONE blade], about $15 at Big W if you don't own one, and (ii) a pizza stone. I have seen these at Myer for around $60, but they're round. Try to get the large square ones if you can, perhaps from a Hospitality Supplies store.
TO MAKE 2 x PIZZA DOUGH. (Just double to make 4, etc.)
Place two cups of plain (I use Aldi) flour into a large bowl
Add 1 1/2 cups cold water from the tap.
Mix together with a wooden spoon until it's just combined. (About 10 seconds)
Let it rest for 20 minutes.
Add 1/2 teaspoon instant dried yeast and about 1 teaspoon of salt (more if you like.)
Mix using the electric egg beater for about 2 minute on lowest speed using just ONE attached blade
Let it rest for 20 minutes.
Mix for 5 minutes on low setting. The dough is fairly batter-like and effectively what you are doing is kneading the dough. After 5 minutes stop every 20 seconds or so and slowly add 3/4 of a cup more flour to the dough mixture.
Let it rest for 20 minutes.
Add a drop of olive oil to a (cheap) plastic storage container (about 900mls or larger), and using a paper towel coat the inside of the container and the lid. Do the same for a second container.
Coat a chopping board with flour and then empty the dough onto the board. Pat down with more flour and then divide into two balls of dough and place into the containers. Place the lids on and store in the fridge for 48 hours. Will keep up to (approx.) 1 week.
TO MAKE A PIZZA USING JEFF'S DOUGH RECIPE:
Place Pizza Stone on bottom rack of oven, and turn the temp up as high as it will go. Let it heat for 1 hour.
(When oven is hot) Empty Pizza dough onto floured chopping board. Pat it down on all sides with flour. Use gravity to stretch the dough into an approx. circle. - Pick it up, then put it down again. Pick it up from another spot, put it down. Shake the chopping board a tad to ensure the stretched dough is moving freely.
Remove the Pizza stone from the oven and place onto the stove top. (I remove the entire oven rack to make it easier.) - Use TWO oven mitts.
Slide the dough onto the Stone by hovering about 10cm over and then quickly removing the chopping board away (towards you).
Add chopped canned tomato (put through a strainer to remove almost all of the juice), and mozzarella (either grated or about 5 largish squares cut from a block. You could also add sliced ham if you want. Try to keep the ingredients sparse though; You're not making a commercial style pizza.
Cook in oven for about 6 to 7 mins. Remove from oven and sprinkle with a little salt, basil, and olive oil.
Making two pizzas for dinner tonight so I'll post some pics shortly : )
http://www.varasanos.com/PizzaRecipe.htm
Here's the simplified version:
The only specialty items you need: (i) an electric egg beater [only attach ONE blade], about $15 at Big W if you don't own one, and (ii) a pizza stone. I have seen these at Myer for around $60, but they're round. Try to get the large square ones if you can, perhaps from a Hospitality Supplies store.
TO MAKE 2 x PIZZA DOUGH. (Just double to make 4, etc.)
Place two cups of plain (I use Aldi) flour into a large bowl
Add 1 1/2 cups cold water from the tap.
Mix together with a wooden spoon until it's just combined. (About 10 seconds)
Let it rest for 20 minutes.
Add 1/2 teaspoon instant dried yeast and about 1 teaspoon of salt (more if you like.)
Mix using the electric egg beater for about 2 minute on lowest speed using just ONE attached blade
Let it rest for 20 minutes.
Mix for 5 minutes on low setting. The dough is fairly batter-like and effectively what you are doing is kneading the dough. After 5 minutes stop every 20 seconds or so and slowly add 3/4 of a cup more flour to the dough mixture.
Let it rest for 20 minutes.
Add a drop of olive oil to a (cheap) plastic storage container (about 900mls or larger), and using a paper towel coat the inside of the container and the lid. Do the same for a second container.
Coat a chopping board with flour and then empty the dough onto the board. Pat down with more flour and then divide into two balls of dough and place into the containers. Place the lids on and store in the fridge for 48 hours. Will keep up to (approx.) 1 week.
TO MAKE A PIZZA USING JEFF'S DOUGH RECIPE:
Place Pizza Stone on bottom rack of oven, and turn the temp up as high as it will go. Let it heat for 1 hour.
(When oven is hot) Empty Pizza dough onto floured chopping board. Pat it down on all sides with flour. Use gravity to stretch the dough into an approx. circle. - Pick it up, then put it down again. Pick it up from another spot, put it down. Shake the chopping board a tad to ensure the stretched dough is moving freely.
Remove the Pizza stone from the oven and place onto the stove top. (I remove the entire oven rack to make it easier.) - Use TWO oven mitts.
Slide the dough onto the Stone by hovering about 10cm over and then quickly removing the chopping board away (towards you).
Add chopped canned tomato (put through a strainer to remove almost all of the juice), and mozzarella (either grated or about 5 largish squares cut from a block. You could also add sliced ham if you want. Try to keep the ingredients sparse though; You're not making a commercial style pizza.
Cook in oven for about 6 to 7 mins. Remove from oven and sprinkle with a little salt, basil, and olive oil.
Making two pizzas for dinner tonight so I'll post some pics shortly : )
