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Homamade Hawaiian Pizza

 

“Easy recipe for pizza making from scratch”

Pizza making saves time and effort, too. One time of pizza making, you can have at least 2 pizzas made at a time. If your oven can accomodate only 1 pizza baking at one time, store the remaining pizza base (and pizza sauce) in the freezer up to one month! Roll out pizza dough, and freeze. Place plain pizza base on pan in the freezer until solidly frozen. Transfer frozen dough discs to a zip loc bag, or wrap tightly in foil. When you need it, remove from freezer and let it rest for 10 minutes before topping.It’s ok if you do not have a pizza peel and pizza stone in your oven to bake your pizza at home, so do I. I do not even have proper metal pizza pan, and I used disposable aluminum foil pizza pan to bake it. Result was as good (smile).

Yields two 8″ Pizzas
Ingredients

Pizza Dough:
1 cup of plain flour and 1 cup of bread flour (if more crisped pizza crust desired, increase plain flour to make a total of 500 grams)
1½ teaspoon of instant yeast (abt 8 grams)
½ teaspoon of salt
1½ tablespoon olive oil
¾ cup of luke warm water

Toppings (enough for two 8” – 9” pizzas):
4 slices of leg hams, quartered, sliced or cut into small pieces
½ small cup of pineapple cubes (used canned pineapple rings and cut into chunk cubes)
50 gram of Mozzarella cheese, diced
4 tablespoons each of pizza sauce for 2 pizzas (See homemade recipe)

Optional:
Sprinkle of grated Parmesan cheese

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 dough is formed, leave it in the large mix in 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 also use your finger tips to pat the dough to form a nicer circular shaped pizza base, and to push it out a little to the edge to create slightly bulgy crust around the circle.

7) Lightly grease the surface of 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 Mozzarella 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.

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. Sprinkle 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*pic on right, do your topping on the peel directly before placing it 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 are baking wish to bake only 1 pizza, store the remaining pizza base in the freezer.

http://www.mywoklife.com/2009/05/homamade-hawaiian-pizza.html

 
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Posted by on February 13, 2012 in Pizzas

 

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Pizza Dough #1 ~ Thin & Crispy Pizza Dough by Jamie Oliver 脆薄皮萨饼皮

Jamie Oliver’s pizza dough recipe seen from The Batter Baker blog.

This pizza crust is slightly chewy type and the edge is crispy. I find it more “authentic” than my usual recipe which is more “bread” like. I made 1.5 times of the recipe below, served 6. I didn’t roll it into very thin as I preferred thicker crust.

The topping included a layer of store bought pasta sauce, hotdogs, onions, fresh pineapples and yellow capsicums.

I was quite disappointed with the topping, mainly due to the cheese. I usually use mozzarella and cheddar cheese for pizza topping but when I went to shop for the cheese I saw packages of “Pizza Topping” , I thought this was more convenient to use so I grabbed one pack. However, the “Pizza Topping” didn’t turn out good, it was lack of flavour and though I saw the word mozzarella on the ingredient list I couldn’t really taste or see any mozzarella after baking. I only used half pack of it, that’s why there will be Pizza Dough # 2 in my upcoming post. Next post I will be sharing pizza dough using plain flour and shorter proofing time.

Pizza Dough, by Jamie Oliver

Ingredients: (scaled to make a thin 12″ base)
130ml lukewarm water
½ tsp sugar
1 tsp instant yeast
1 tsp extra virgin olive oil (I used normal olive oil)
200g bread flour
½ tsp sea salt

Method:
1) Sprinkle sugar and yeast over water (can reserve 1-2 tbsp water, only add the reserved water if the dough is too dry). Set aside for about 10 min till frothy.
2) Pour yeast mixture and oil into flour and salt.
3) Knead dough till smooth and springy.
4) Place the ball of dough in a large flour-dusted bowl. Proof for about 30 min till double in size (I proof for about 50 mins).
5) Knock back dough and roll out to a 12″ circle.
6) Place on a greased and floured baking pan or pizza stone.
7) Pile on your favourite toppings, and bake at 220*C for 15-20 min till the crust is brown and the cheese is bubbly.

Note:
I roughly kneaded the ingredients by hand and used my bread machine to continue kneading and proofing.

http://angelcookbakelove.blogspot.com/2011/06/pizza-dough-1-thin-crispy-pizza-dough.html

 
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Posted by on September 7, 2011 in Pizzas

 

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Pizza Dough #2 ~ Soft & Fluffy Pizza Dough Using 100% Plain Flour 松软皮萨饼皮(100%普通面粉)


This is a quick and “bread like” pizza crust using 100% plain flour and total proofing time needed is only 10 minutes. Plain flour is more common and can be found in most households, so anyone can just make this pizza crust at home anytime.


The crust is indeed soft and fluffy. Though it looks thick you won’t feel very filling after eating. I used canned tuna for the topping this time (hot mayonnaise flavour) together with onion and green chili.

Soft & Fluffy Pizza Dough (100% Plain Flour)
(recipe adapted from Yum Yum magazine April 2011)

Ingredients: (served 3-4)
300g plain flour
6g (2 tsp) instant dry yeast
1 tbsp Italian mixed herbs (I omitted)
190-220ml water
½ tsp salt
2 tbsp olive oil
1 tsp sugar

Method:
1) Put all ingredients into a mixing bowl and mix well (add 190ml of water first and slowly add up to 220ml if the dough is dry). Continue to knead into smooth dough. Cover the dough with a piece of wet towel or cling wrap, rest for 10 mins. Roll out the dough into a square.
2) Prick holes all over the dough and bake in preheated oven at 200C for 12 mins or until lightly brown. Remove from oven.
3) Pile on your favourite toppings and bake at 200C until crust is brown and cheese is bubbly.

Note:
I kneaded the dough by hand. The dough was very sticky at the beginning, I just roughly kneaded for about 5-10 mins and left it to proof. The dough became soft and smooth after 10 mins and it was quite easy to handle.

http://angelcookbakelove.blogspot.com/2011/06/pizza-dough-2-soft-fluffy-pizza-dough.html

 
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Posted by on September 7, 2011 in Pizzas

 

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