I miss “her”, after all those days I need a piece…ok! Maybe more! We cooked, we baked all the seasonal food for Christmas and now we need to go back to normal.
My normal is, almost every Friday or Saturday night to eat pizza, always as I watch a movie!
These two for me go together. So, after all these festive tables that we prepared the time has come!
YEAST : The “magic” ingredient.
Yeast, the most common one being S. cerevisiae, is used in baking as a leavering agent where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets “set”, giving the baked product a soft and spongy texture.
The first records that show this use came from Ancient Egypt.
Left it on a warm place for long and you will see your dough rise!
As we wait for the dough to rise, we choose and prepare the ingredients that we will use for the pizza.
The most important is the tomato sauce with herbs (oregano, basil, thyme, salt, pepper).
Mozzarella, edam, mortadella, roquefort cheese are the chosen for today.
We take one ball of our dough (at a size of a feast) to prepare the base of the pizza.
With a wooden rolling pin we roll the dough to open a “filo” at the size of our baking pan.
You work with your hands the pastry dough before you put it on the baking pan. If you can’t do that, finish the dough opening procedure with the rolling pin.
TOMATO SAUCE: Fresh tomato puree with olive oil & herbs is the first basic layer.
Melted cheese is truly art.
The second pizza it dosen’t has to be the same as the first. We can create something different like these small pizzas.
You preheat the oven at 250° C because you must bake for 12′ to 15′ in high heat.
INGREDIENTS for 3 pizzas
400ml lukewarm water
8gr dried yeast
2tbs olive oil
1 pinch sugar
FOR TOMATO SAUCE
2 big tomatoes (puree)
1tbs olive oil
Garlic (if you like)
HOW TO MAKE IT
In a big bowl we dissolve the dry yeast in the water. We add sugar, salt & olive oil. We mix them softly. At the end we start to add flour and knead.
We let the dough rise for 2-3 hours in a warm place.
When is ready we take a piece of the dough at the size of a feast.
With a rolling pin we make a pastry dough”filo” at the size of the baking pan that we have.
We make a layer with tomato sauce and apply the cold cuts and the cheese.
We bake in a preheated oven at 250° C for 12′-15′.