Easy-Peasy Pizza


yesterday evening, i was sitting on my couch, trying to figure out what it was that i wanted for dinner. now, i don’t usually engage in such deep thought -almost everyday, it is a case of going to the shop and buying whatever is appealing. but there are times when a craving comes into the picture. and yesterday, i wanted pizza🙂 (yep, the very mention of pizza can always put a smile on my face.)

there was a catch though – it was already well into my dinner time and since i wasn’t going to order in the pizza, i had to:
a) find a dough recipe that was quick and easy – and one that satisfies
b) make sure i had the necessary stuff – pizza sauce, flour, yeast, etc
c) ensure i had my must-haves – onions, olives and pineapples

and im happy to say i got all areas covered – the dough recipe i used is from Suppertime Survival and was sent over by my mum some time ago; i had all the basic ingredients; i didn’t have pineapple at home, but i had just enough time to run down and buy a couple of wedges from a shop near my home – done, done and done.

so, the next time you have a pizza caving, try this one – i don’t promise that you will give up on Pizza Hut or Boston Pizza after you sink your teeth into the first slice, but i can tell you that i had a great dinner🙂

Ingredients:

2-1/2 cups Bread flour [or 2 cups All-purpose flour + 1/2 cup Whole wheat flour]
1 tsp Quick-rising instant yeast
1 tsp Granulated sugar
1/2 tsp Salt
1 cup Warm water
1 tbsp Olive oil
Pizza Sauce (as needed)
Toppings (all your favourite ones – as much as you want!)

Making the Pizza:

In a large bowl, combine the flour, yeast, sugar and salt. Mix well and then stir in the water and olive oil until blended – use your hands to bring it together (it will be sticky). Turn the dough onto a floured surface and knead for 8 to 10 minues (add flour while kneading to make it less sticky) until the dough starts to feel smooth and elastic.

Grease a glass or ceramic bowl with olive oil, place the dough in the bowl and turn it around to coat it with the oil. Cover with a clean tea towel and let rest in a warm place for about 30 minutes (you can even leave it there for an hour). When you check back, it should have risen to about 1-1/2 times or double its size and should be soft and springy to touch. Preheat your oven to 230 deg C (i kept mine at 200 deg C, so do adjust according to your oven’s temperament). Punch down the dough and knead it lightly in the bowl. Then turn it onto a floured surface and knead again. Divide the dough into two or more parts and shape each part into a disk of desired thickness. If you have excess dough, wrap the pieces in oiled plastic wrap and freeze for up to four months. Grease your pizza tin/tray with a bit of olive oil, place the disk on top and pour on the sauce and  desired toppings. Brush or drizzle olive oil lightly around the edge of the crust (i do this to get a crispier crust). Bake for about 15 minutes or until the edges start to brown. If you are using frozen dough, allow it to thaw overnight in the fridge, and then keep it out to let it come to room temperature before you shape it.

2 comments

  1. would love to try it…using both flours is a good idea..
    http://forkbootsandapalette.wordpress.com

    1. yes, please do try it and let me know how it turned out🙂

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