I love homemade pizza.
And so, I’m forever trawling through cooking blogs and websites, looking for the perfect pizza dough.
I’ve tried lots of them – they’ve been either too thin, too hard, too dry, or too stodgy.
Yesterday, however, my quest came to an end:
It’s crisp on the outside, and light and fluffy on the inside. And tastes great.
I didn’t use garlic powder (had none) or dried basil (don’t like it). I also had to knead in a lot more flour as it was pretty sloppy.
The best advice I’ve read on making yeast doughs, relates to when you should stop adding extra flour whilst kneading: it’s when the dough sticks to nothing but itself. That is, it doesn’t stick to the workbench or to your hands, but still retains a slight tackiness.
It took me about 10 minutes to mix and knead the dough. It’s very simple to make, and seems pretty foolproof.
I used rapid-rise Instant Yeast so it took much less than 1 hour to double in size. Also, with Instant Yeast, you don’t have to let it sit for 10 minutes to foam up.
Last night, I used a simple topping of oregano garlic butter and grated cheddar cheese, as we were having it as an accompaniment to chilli con carne.
It was pretty thick (which was good for a garlic bread style of pizza – but very filling!), so when I make a proper pizza, I’ll halve the recipe, and just press it out more, as we prefer a thinner base with lots of topping.
I’ll also be a bit more careful with the cooking time – it got a little too brown, which meant the garlic got slightly burnt, and so was a little bitter.
But not bitter enough to stop us eating it!
I just had a slice for breakfast – it’s a little heavier than last night, but it’s still delicious.
I can see a Barbeque Chicken Pizza in our near future – with BBQ sauce, pan-fried chicken, bacon, green capsicum, caramelised onion, and fresh pineapple. And lots of cheese. Mmmm!!