Homemade Pizza and the end of summer
>> Friday, March 4, 2011
Before I have the chance to put on my summer dress, summer is bidding its farewell.
Like an old friend visiting from afar. But leaving before we have a chance to catch up properly.
Who knows where I'll be the next time we meet?
That's not to say that I didn't have a good summer.
Oh I did, friends.
I recall there were plenty of pizza dough, tan lines, new friendships and the relief of letting go of broken promise made 3 years ago... and of expectations.
But I did much more than these.
...I read under trees during lunch breaks
...I witnessed new beginnings
...I was inspired to colour my hair in many different shades
...I window-shopped to all my heart's desires
...I indulged in so much food with great companies
...I saw things from the other side
...I praised the Painter of the sky
...I reflected and skipped by the seaside
...I ate strawberries to last me the year
...I got to know every streets and alleys of Melbourne like the back of my hands
And back to pizza dough...
Like everyone says, making your own pizza dough is not difficult and so worth it.
I scoured everywhere for the 'perfec't pizza dough recipe. After all, a good base makes a good pizza but you can't have a good pizza with bad base.
A few things I've learnt:
1. It is better to have a pizza stone, but it's not essential to have it to make a crispy base (although you get better results.) If you don't have the stone, pre-heat your baking sheet in the oven first so you place uncooked pizza on the hot sheet.
2. Turn on your oven as far up as it goes and roll your dough as thin as possible for a crispy crust.
3. It is important to rest your dough in the fridge for at least 4 hours. Overnight is even better. Sometimes I make it early in the morning to have for dinner.
I made two different pizzas with the dough:
Zucchini with Sausage
Rosemary potato with Caramelised Onion
After you roll out the chilled dough, all you need to do is...
Add your favourite toppings!
And more!
Don't forget to top it with grated cheese..
With the potato pizza, brush the base with garlic infused olive oil
Pizza is ready for the oven now!
Makes two pizzas
Adapted from WildYeastBlog and Eats Well with Others
- 312 grams flour (around 2 1/3 C flour)
- 3.3 grams (1 teaspoon) instant yeast
- 4.5 grams (3/4 teaspoon) salt
- 200 grams water
- 14 grams (1 tablespoon) olive oil
- one medium potato
- garlic infused olive oil (2 large cloves garlic, chopped and soaked in a drizzle of olive oil)
- 3 tablespoons olive oil
- 1 medium onion
- drizzle of balsamic vinegar
- 1 tbsp honey
- 1/2 small shallot, thinly sliced
- a few whole rosemary leaves
- a few thin slices of brie or other cheese of your choice
- a pinch of Kosher salt
- 1 zucchini, thinly sliced
- 1 sausage, case removed
- garlic infused olive oil (2 large cloves garlic, chopped and soaked in a drizzle of olive oil)
- 3 tablespoons olive oil
- 4 figs
- 1/4 cup parmesan
- coarse sea salt and pepper to taste
2. Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid in a thin stream.
3. Process until the dough is smooth and elastic, about 90 seconds. Then knead the dough by hand for a few turns.
4. Place the dough in a lightly-oiled bowl and ferment at room temperature for about 1.5 hours, until doubled in bulk.
5. Divide the dough into two pieces of about 260 grams each. Shape each piece into a ball and place onto a lightly-floured, parchment-lined baking sheet.
6. Slip the sheet into a large plastic bag and refrigerate for 4 – 12 hours.
7. About 35 minutes before you will assemble the pizza, slice the potato and zucchini very thinly. A mandoline is very helpful in getting the slices thin and uniform.
8. Lay the slices on a kitchen towel, sprinkle them with salt, and roll the towel into a cylinder to enclose the potato. Let rest for 30 minutes. The potato and zucchini slices should be wilted but not brown. (I skipped this step)
9. 30 minutes before assembling the pizza, preheat the countertop oven, with baking stone if you have one, to its maximum temperature.
10. Generously dust your countertop with a mixture of flour and semolina. Roll out one ball of dough to a diameter of 10 or 12 inches. If the dough resists stretching, take it as far as you can, let it rest for a few minutes to relax, and continue rolling.
11. If using pizza stone, dust your peel (or piece of corrugated cardboard) with the same flour/semolina mixture and place the crust on it. Otherwise, dust a baking (parchment) paper on the baking sheet.
To make the potato and caramelised onion pizza
12. Add the sliced onion to a pan over medium heat until soft then brown. Add the balsamic vinegar and honey.
13. Brush one crust with garlic infused olive oil and top with potato slices (you may not use the whole potato), chopped garlic, sliced shallots, caramelised onion and rosemary leaves. Top with the brie (or other cheese), sprinkle with Kosher salt, and drizzle the remaining olive oil over all.
To make the zucchini and sausage pizza
14. Heat a small nonstick pan and saute the sausage, breaking it into small crumbles with your spatula until it is cooked through.
15. Brush the crust with garlic infused olive oil and top with zucchini slices, chopped garlic, cut figs and sausage pieces. Top with parmesan (or other cheese), sprinkle with salt and pepper, and drizzle the remaining olive oil over all.
16. Slide the pizza onto the hot baking stone. Bake for about 14 minutes each (if your oven is at 450F), or until the crust is brown and crisp and the cheese is bubbly.
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