Pizza, with faith & tardy

Pizza to be made tomorrow: (red and yellow)^2 pizza




How to make pizza dough..

Whatever you want to achieve.. it's all about taking the very first step..
I believe in watching, understanding and then doing it.

After doing some research... I've decided to follow this recipe for pizza dough! 

Ingredients for the Dough (Makes 2 Regular or 4 Thin Neapolitan
Pizzas!)
· 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons)
(Peter Reinhart says only use as much as you need, you can use less yeast to
get good results)
· 2 teaspoons honey or sugar (optional)
· 4 cups of flour (Can be All purpose or Bread Flour)
· 1 teaspoon salt
· 1/4 cup olive oil (optional)
· 1 and 1/2 cups of warm water

Directions
1. Proofing the yeast: Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be
between 100° and 110° F (37° C- 43° C.)
degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.


( Yeast+ sugar-> co2 + ethanol.. Isn't that fermentation!)

2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water
and the yeast mixture. Mix this with a fork to get all the liquid absorbed by
the flour.

 

3. Place a handful of flour on a mixing surface. Dust your hands and spread
out the flour. Empty the contents of the bowl on to the flour.

4. Knead the dough vigorously for 8-10 minutes or until the texture is
smooth and uniform. If the dough seems a little sticky, add a little more
flour. One method to knead, is to lean on the dough with the palm of your hand.
Press the dough to the mixing surface. Fold the dough and repeat.


5. Place the dough in a bowl and drizzle with olive oil. Place bowl in warm
area and cover with a cloth.

6. Let the dough rise for about an hour. Punch down the dough and wait 30-
45 minutes. Your dough is now ready. (I guess it's best to let it proof overnight in the fridge!)

7. Cut the dough in half (or fourths, for thin pizza).

8. Dust a rolling pin with flour and roll out on a floured
surface until the dough is the desired shape. (You can omit the rolling pin
and just shape the dough with your fingers.)

To shape the dough with your fingers.. i guess it'll be good to look the this video

The above is from this pizzatherapy e-book :
http://www.pizzatherapy.com/minipizzatherapypizzabook.pdf
 
As for the toppings, i guess I'll spread olive oil, then add finely chopped garlic, 2 chopped & smashed medium tomatoes with herbs, yellow capsicum/pineapple, our favourite bacon, finely sliced onions, mozzarella and Parmesan cheese!

Bake for 220degree for 10-15min!

Add Basil leaves!

do u know why it's (red&yellow)^2 pizza now? :D

Today:

Yay! Im so happy! Our pizza is a success! The dough was alright and the ingredients were alright as well.

Room for improvement!

1) Place the dough on your peel. The goal now is to keep the dough from sticking to the peel. Give it a little shake every few seconds as you top it to make sure it will still slide. If the dough sticks to the peel you are screwed! Don't forget the shake.

2) Unfortunately, we forgot to add in garlic and shallots! I guess i'll rmb to add in next time to enhance its flavour.

3) Both Parmesan and Mozerella cheese should be added halfway as the pizza enjoys the sauna in the oven

4) Improve on the dough by adding herbs to it!

5) Prepare freshly made tomato sauce! We can go create a pizza chef! hahaha!

i love my food adventures with my dear sis and dear tard! <3