Monday, March 12, 2007

Pizza Night, Friday Night

Finally I have victory. My dough is rising beautifully before my very eyes.
Why the excitement you may ask. The decision to eat out is a difficult decision in our family as no-one can agree. One wants Thai, someone else wants Indian another wants mum to cook. The solution is individual pizzas with your own choice of topping.

Pizza Dough
This recipe is from Margaret Johnson who writes for The West Australian newspaper with a little tweeking from me.

1/2 cup (125 mls) warm water
1 sachet dried yeast
2 tablespoon "00" flour

- combine the above ingredients in a large bowl to make a runny smooth paste
- cover and allow mixture to bubble which can take up to 10 minutes
- add the following ingredients

375 mls warm water
760gm "00" flour
2 tsp salt

- you can use the dough hook attachment of your mixer (or by hand). The consistency should be soft adjust a little sticky.
- turn onto floured surface and knead for approx 5 minutes
- place dough in an clean oiled large bowl and cover with plastic wrap
- leave in a warm place to double in size takes about 1-2 hours
- turn dough out and knead lightly
- cut into 8 portions (this will make 25cm pizza bases)
- knead each portion into a smooth ball and cover and rest for 20 minutes
- roll out the dough into a thin circle


Pizza Bianca - scatter with sea salt and finely chopped fresh rosemary then drizzle generously with EV olive oil. Cook in a preheated oven 230C 7-8 minutes

Spinach and Pine Nuts -300gm baby spinach leaves washed, 2 cloves garlic crushed, 2 tablespoon pine nuts, 1/2 cup pitted black olives, 2 cups grated mozzarella. Place spinach in large frying pan over med-high heat until wilted. Add garlic and cook 1 minute. season with salt and pepper. spread spinach over base followed by pine nuts and olives. Top with mozzarella and bake in 230C oven approx 12 mins. This quantity will make 2 x 30cm pizzas. (recipe from delicious magazine)

Tomato Sauce - 1 tablespoon olive oil, 1 clove garlic sliced, 1 pinch chilli flakes, 1 teaspoon dried Greek oregano, 800gm whole tinned tomatoes. Heat oil and add garlic and cook 1 minute. Add all remaining ingredients and cook for at least 20 minutes. If there is too much liquid take saucepan lid off. Mash tomatoes and allow to cool. Spread the some sauce on a base and top with grated mozzarella cheese and cook in oven.
This is a family favourite. Simple but delicious. It reminds me of the pizzas the family and I ate in Italy at Forno di Campo de' Fiori. Here you can buy the piece by the metre.

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