My Dough Obsession

Hello Lovely People,

I have told you guys my baking is getting bolder and so is my dough obsession.

At any given time my freezer holds some form of dough or homemade bread product. 

Since my hubby is a massive pizza fan, a made from scratch Pizza has been high on my bucket list. 

Obviously I've explored the homemade Pizza variety with a ready-made Pizza base. But, let me tell you nothing beats the taste of the made from scratch Pizza 😍🍕 . 

The taste of a just made fresh dough is divine; something which even commercial pizza places don't or can't give you (time constraints n stuff). 

Sometimes I par-bake the pizza base seperately. 

Two reasons, traditional pizza is light on toppings but we Indian's love loaded-with-toppings pizza (we grew up with this idea of pizza🤷‍♀️). Such a pizza cooked the traditional way could result in uncooked patches (yes I tried). To avoid such fiascos, I blind bake the base first and then add the toppings. 

Second reason is to save time and effort during a work week. Especially on days when I am too tired and kneading seems uphill task, a pre-baked base is a bliss. Sure it is not freshest as when kneaded, but it is homemade and preservative-free. 

Nevertheless, if you like pizza at a basic level and your inner baker has awakened in this pandemic; make this recipe as a challenge. 

RECIPE

Time Taken : 3 hours (including proofing time) 

Yield : 3 medium pizzas

Method : 

1) Take 1 cup bread flour and 1 cup all purpose flour (you can make it 2 cups all purpose flour too), add 1tsp salt and mix everything well. 

2) In 3/4 cup lukewarm water add 1tsp each of sugar and dry yeast. Let it froth or proof. 

3) Add 3tbsp olive oil and 1tsp white vinegar. Stir lightly and add to the flour mixture. 

4) Prepare a shaggy dough and keep 1/4 cup of warm on the side if needed to add to d dough. Add 1tbsp olive oil and 1.5 tsp soft butter and knead for a good 7 to 12 mins, till the dough is smooth and pliable. 

5) Transfer to a greased bowl and cover with beeswax paper or cling wrap. Let the dough rise to double (takes anywhere between 1 to 1.5 hours) 

6) Once proofed transfer dough to a flat surface and punch out all the air. Knead it lightly. 

7)  Divide the dough in equal portions. And on a lightly floured surface roll out dough to a rough round shape. You can stretch it with your hands and if possible flip it as well (your choice 👍🏼) 

8) I like to place these pizza bases either on parchment or a tea towel to further proof, while the oven heats up. Gently brush some olive oil and make pricks with fork to get a even bake. 

9) Pre - heat oven to 230 deg C. Now I don't own a pizza stone, to compensate I place a baking tray in the lowermost rack of the oven. And as the oven heats the tray also heats. 

10) When ready to bake I remove the baking tray on a wooden coaster. Sprinkle corn grits or polenta ot plain semolina. Very carefully transfer the pizza dough on it and place in oven to bake.

11) It takes about 6 to 8 mins of blink baking for the dough to rise beautifully in the oven. 

12) Remove cool for a few mins, brush with olive oil. Add the pizza sauce, toppings as you like. We often make veggie Pizza. Top with italian pizza herbs, mozzarella cheese and chilli flakes if you like. 

13) Bake for another 5 to 8 mins, till the cheese is melted and gets a bit of golden charring. 

14) Remove and optional steps: brush sides with butter, add dried herbs n chilli flakes, my fav is to add fresh basil or rocket leaves. 

15) Slice and serve. Usually Pizza is best enjoyed on it's own but like homemade pasta thess days we have some form of garlic bread or dinner rolls on the side. This time I had gone all traditional with Tomato-Rosemary Foccacia bread😋 (recipe for another post😉) 

Do note, if you are going to make the Pizza directly after the dough is proofed and rolled out, keep the toppings to one or a classic none (margharita). 

Cheeers!!!