My next entry after soooooo long. I need to test out the new oven so
was thinking what should I try to bake this weekend. My initial plan was butter
cake. But change of plan. The boy went for a pizza making excursion on Fri. He
came home telling me he did not have enough of the pizza so I volunteered to
try making pizza this weekend and he ok. But his enthusiasm did not last at
all. I ended doing everything with no help from him at all!
As per the boy, their version of pizza only consists of chicken ham,
mushroom and cheese. (Initially he said onion but he quickly dropped this
ingredient when he decided he prefers not to have onions in his pizza).
Anyway getting the ingredients dun seem too difficult, the dough will
be more tricky. But I have a bread machine (or so I thought!) The first dough
was a major failure, it was so sticky! I had to bring out my mixer and beat the
dough after trying to knead by hand for quite awhile to no avail. Even the
mixer had a hard time beating up the dough. In the end I decided to just flatten
it on the plate and placed the ingredients on top.
Though 2nd time the dough was much better. Must be my fault
to not measure out the flour properly earlier. My 1st dough was only
enough for 1 pizza and 2nd dough are meant for 2 pizzas! Major
failure in the measurement! Anyway 2nd dough was less crispy but I
added much more ingredients and the pizza sauce this time. So it’s definitely
more juicy 2nd round! Hubby prefers the 2nd pizza (more
juice, hence also thankfully the dough is thicker too).
** Come to think of it, I actually did a few rounds of bread using the
breach machine but I failed to post it here. I must revive this blog of mine
again.
Anyway here’s the recipe I’d gotten off the website for the pizza dough:
Pizza Dough
Prep (1h 10 min)
Cook (5 min)
Ready in (1h 15 min)
Ingredients
¾ cup warm water – 100 to 110 degrees F (40 to 45 degrees C) (*I use tap water the 2nd time,
but need to add more water after the 1st round of mixing)
2 cups all-purpose flour (*I
added 350ml of all purpose flour and 50ml of bread flour. Think for more crisp,
can use all-purpose flour entirely)
½ teaspoon salt (*I put slightly
less than ½)
¼ teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil
Directions
1.
Pour the warm water into the pan of the bread
machine, and add the flour on top of the water. Sprinkle with salt and sugar,
and top with the yeast. Set the machine on the dough setting, and posh the
start button. When the machine signals that the dough is finished, transfer to
a well-floured work surface.
2.
Preheat oven to 425 degrees F (220 degrees C).
3.
Roll or stretch the dough into thin crust about
14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch
pizza baking sheet, and brush the dough with the oil oil.
4.
Bake in preheated oven for 5 minutes before
removing to top with desired ingredients for final baking.
(*I did not follow the directions at all. Only make use of this recipe
for the ingredients. Added the ingredients in the following order.
Water - Olive oil – All-purpose flour – Bread flour – Salt (one order
of the pan) – Sugar (another corner of the pan) – Yeast (dig a well in the
middle of the flour and put the yeast in the middle, without touching the
water, salt and sugar)
Then I used mode 8 (abt 10 min of mixing) to mix the mixture. (it was
too dry when the machine completed the 1st round of mixing). Added
abit of water and press mode 8 to mix the 2nd time and to keep
checking if the more water is required.
Once the 2nd mixing is done, I selected mode 9 for
fermentation (approx. 2 hrs) to mix and proof the dough.
While the bread machine is proofing the dough, I prepared the pizza
sauce as well as the ingredients needed for my pizza.
Otherwise another website which I used for dough, pizza sauce and
toppings
Ingredients
Pizza Dough:
1 cup of plan flour and 1 cup of bread flour (if more crisped pizza
crust desired increase plan flour to make a total of 500 grams)
1-1/2 teaspoon of instant yeast (about 8 grams)
½ teaspoon of salt
1-1/2 tablespoon olive oil
¾ cup of luke warm water
Toppings (enough for two 8” – 9” pizzas):
4 slices of leg ham, quartered, sliced or cut into small pieces (*I bought 100g of honey glazed ham from
Cold Storage)
½ small cup of pineapple cubes (used canned pineapple rings and cut
into chunk cubes) (*I bought a can of
pineapple cubes and cut them further. Seemed like 1 can is able to cater for 4
pizzas)
50 gram of Mozzarella cheese, diced (*I
bought a packet of cheese for pizza which contains Mozzarella, Permesan and
Cheddar)
4 tablespoons each of pizza sauce for 2 pizzas (*I used half of the prepared pizza sauce)
(*I also added 2 mushrooms
sliced, 1 yellow onion sliced or 5 cherry tomatoes sliced)
Optional: Sprinkle of grated Parmesan cheese
1 can tomato puree (8 oz.) (*1
can of puree bought from Cold Storage)
1 tablespoon of minced onion (*1
yellow onion, diced)
1 tablespoon of sugar (*Added at
random)
¼ teaspoon of salt (*Added at
random)
½ teaspoon of Italian herbs (*Sprinkle
at random)
Sprinkle of coarse ground black pepper (*I did not add)
1 knob of butter
Method
1) To make pizza dough: Combine flour and yeast in large mixing bowl,
add water and briefly mix with spatula or wire mixing spoon. Then add in oil,
and mix all ingredients well. Add enough flour (the extra flour should be added
by teaspoons) to make soft but not-too-sticky dough.
2) Knead dough with bare hands until soft and elastic, about 5 – 10 minutes.
Knead dough either in the large mixing bowl or on lightly floured table top.
You may also pick up the dough and knead it using both hands, coat your palms
with some flour as and when the dough appears a little sticky.
3) When the dough is formed, leave it in the large mixing bowl and
cover with cling wrap. Let dough rise at room temperature for about 1 hour. The
dough should be doubled in size.
4) In the meantime, prepare pizza sauce!
5) When it has risen, ‘punch’ the dough on lightly floured table top to
deflate. Dough should remain soft but pliable.
6) Divide dough into half. Roll out each half into 8 or 9 inch circle
with ½ cm thickness, using wooden roller. You may able use your finger tips to
pat the dough to form a nicer circular shaped pizza base, and it put it out a
little to the edge to create slightly bulgy crust round the circle.
7) Lightly grease the surface of the pizza base with a thin layer of
olive oil. Then, spread a thick layer of pizza sauce, followed by topping of
generous amount of ham, pineapple chunks and Mozzarelle cheese dices, on the
entire surface evenly. Place whole pizza on a lightly greased pizza pan
(stainless steel or disposable aluminum pan), if you do not have a pizza baking
stone at home. (*For both times, I spread
the dough directly onto the pan. Greasing the dough with olive oil prior
spreading the ingredients will be good so the dough do not get soaked. Then
spread the pizza sauce. Lay the onion and/or tomato, mushroom, ham and
pineapple on top. Sprinkle the cheese) Bake as per below!! Once out, I sprinkle
more cheese on top and let the heat remnants to melt the cheese. Yumz!)
8) Preheat oven with 200C for 10 minutes. Place pizza in the middle
rack of oven and bake for 20 minutes, till crust lightly browned and cheese
melted. Serve warm.
To create more cheesy taste: Once pizza is baked, remove pizza pan from
oven. Spirinkle some grated parmesan cheese on top, and let it melted with the
remaining heat after baked. It’s optional.
Add also some chicken meat, bell pepper (capsicum), tomato, and/or
onion, to make it a premium one. You may even change to your desired toppings,
as your wish. There’s absolutely no hard and fast rule for any homemade goodness!
1 slice of homemade Hawaiian pizza counts about 160kcal.
Tips: If you have the pizza peel, do your topping on the peel directly
before placing in on the pizza stone of your oven for baking. Otherwise, do the
topping on the pizza pan and bring for baking directly with it.
If you wish to bake only 1 pizza, store the remaining pizza base in the
freezer
Method (Pizza Sauce)
Heat up medium sauce pan with a knob of butter over low flame. Add
minced garlic and onion, fry till fragrant. Pour in tomato puree, salt and
sugar. Stir briefly, and add in Italian hers and coarse ground black pepper.
Simmer for 20 minutes with low flame. Heat off, and let it cool down.
Reserve for later use on pizza crust, or store in the freezer for future
uses when completely cooled.
(*I did not fry the garlic and
onion with butter. Just dump the puree, onion, sugar, salt and Italian herbs in
one pan and stir. I believe frying with butter will be more fragrant)
