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medsn
Natural Born Farmer


Registered: 06/11/09
Posts: 279
Loc: Club Tropicana, UK
Last seen: 11 years, 3 days
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Medsn's Authentic Pizza Dough & Sauce *PICS*
#12801371 - 06/25/10 07:39 AM (13 years, 7 months ago) |
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The humble pizza.
Dough: 200ml tepid water 350g bread flour 16g dried active yeast 2 tbs icing sugar 1tbs salt
Sauce: celery onion garlic red pepper carrot salt butter olive oil tin of toms balsamic vinegar basil stalks
Method: Mix yeast, water, sugar and leave for 30 mins to activate. (I use icing sugar as I find the yeast prefers it. It's just my preference). Sieve the flour, add the salt, and pour in the yeasty water mix. Knead for 10 mins then cover with a damp cloth in a warm dry place till' its doubled in size.
For the sauce: Dice all the veg, sweat it down for 30 mins in the butter and good-quality olive oil, then add the toms, balsamic vinegar and basil stalks and pulse it in a blender. (Use basil stalks rather than the leaves as the leaves will go black when cooked in a sauce. Use the leaves by all means ON the pizza, but not in the sauce).
Topping: Add whatever you like! the GOLDEN RULE of pizza making is to hold back on the toppings, and that includes the sauce. Spread it thinly and right to the edge. An overloaded pizza wont cook through properly, and the culinary gods will send you bad juju.
I just add a couple of slices of parma ham, a few basil leaves and a splash of balsamic. (I dont eat cheese/dairy btw, but you can add a few torn pieces of buffalo mozzarella if you like)
That's it.
Blast it in the oven on full whack for 8 mins and there you go! Use a pizza stone if you have one.
Ciao!
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My job makes me unhappy but that's alright because when I get home I get in my spaceship and she tells me everything is going to be OK.
Edited by medsn (06/30/10 01:46 PM)
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Dickhead
2 Times

Registered: 01/24/05
Posts: 28,769
Loc: groin
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: medsn]
#12804949 - 06/25/10 08:52 PM (13 years, 7 months ago) |
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Full Whack is now my favorite cooking term.
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medsn
Natural Born Farmer


Registered: 06/11/09
Posts: 279
Loc: Club Tropicana, UK
Last seen: 11 years, 3 days
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: Dickhead]
#12806334 - 06/26/10 04:11 AM (13 years, 7 months ago) |
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My job makes me unhappy but that's alright because when I get home I get in my spaceship and she tells me everything is going to be OK.
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medsn
Natural Born Farmer


Registered: 06/11/09
Posts: 279
Loc: Club Tropicana, UK
Last seen: 11 years, 3 days
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: medsn]
#12828900 - 06/30/10 01:47 PM (13 years, 6 months ago) |
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And here's one I made today, with Serano ham, Pepperoni and fresh basil and zucchini from the garden.
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My job makes me unhappy but that's alright because when I get home I get in my spaceship and she tells me everything is going to be OK.
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dstark
Manifesting Minds



Registered: 02/27/08
Posts: 4,144
Last seen: 6 months, 1 day
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: medsn]
#12832776 - 07/01/10 02:08 AM (13 years, 6 months ago) |
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Cant believe there is no majoran in the sauce... Overall looks good =]
-------------------- What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered? ~I Feel at Home~
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koraks
Registered: 06/02/03
Posts: 26,670
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: dstark]
#12832860 - 07/01/10 02:41 AM (13 years, 6 months ago) |
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Perfect pizza I might try your tomato sauce recipe one day; usually I'm lazy and I just use a tin of good pureed tomatoes, but that doesn't really compare to a proper sauce. I'd certainly add oregano though!
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Jufin


Registered: 03/31/08
Posts: 5,116
Loc: Australia
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: medsn]
#12832884 - 07/01/10 02:49 AM (13 years, 6 months ago) |
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I think it needs more sauce and toppings to really be a contender for a great pizza.
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koraks
Registered: 06/02/03
Posts: 26,670
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Re: Medsn's Authentic Pizza Dough & Sauce [Re: Jufin]
#12832900 - 07/01/10 02:56 AM (13 years, 6 months ago) |
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Quote:
I think it needs more sauce and toppings to really be a contender for a great pizza.
Quote:
Topping: Add whatever you like! the GOLDEN RULE of pizza making is to hold back on the toppings, and that includes the sauce. Spread it thinly and right to the edge. An overloaded pizza wont cook through properly, and the culinary gods will send you bad juju.
And I agree wholeheartedly with this. Although a thicker, more heavily topped bread-pizza is obviously very good as well; for me, it doesn't come close to the 'real' pizza experience, which is all about light, thin and subtle.
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