Home Made Pizza
Discussion
good glug of olive oil in a fryingpan, add 4 cloves of sliced garlic, when it begins to brown add a good handfull of torn basil leaves and 3 tins of chopped tomatoes, bring to the boil and strain through a coarse seive using the back of the spoon to push it through, return liquid to pan, add salt, pepper and sugar if required, simmer until required thickness is achieved, cool and store for up to a week in the fridge or freeze for longer
stolen from jamie oliver, easy, quick and pukka!
stolen from jamie oliver, easy, quick and pukka!
twistedsanity said:
good glug of olive oil in a fryingpan, add 4 cloves of sliced garlic, when it begins to brown add a good handfull of torn basil leaves and 3 tins of chopped tomatoes, bring to the boil and strain through a coarse seive using the back of the spoon to push it through, return liquid to pan, add salt, pepper and sugar if required, simmer until required thickness is achieved, cool and store for up to a week in the fridge or freeze for longer
stolen from jamie oliver, easy, quick and pukka!
sounds good stolen from jamie oliver, easy, quick and pukka!
thanks
guess what i'll be making this weekend
SpydieNut said:
twistedsanity said:
good glug of olive oil in a fryingpan, add 4 cloves of sliced garlic, when it begins to brown add a good handfull of torn basil leaves and 3 tins of chopped tomatoes, bring to the boil and strain through a coarse seive using the back of the spoon to push it through, return liquid to pan, add salt, pepper and sugar if required, simmer until required thickness is achieved, cool and store for up to a week in the fridge or freeze for longer
stolen from jamie oliver, easy, quick and pukka!
sounds good stolen from jamie oliver, easy, quick and pukka!
thanks
That tasted good, along with JO's pizza dough recipe.
guess what i'll be making this weekend
SpydieNut said:
Tuscan Tart said:
That tasted good, along with JO's pizza dough recipe.
please post that up
thanks
Pizza dough recipe
Makes 6 to 8 medium-sized thin pizza bases
Ingredients
1kg strong white bread flour
1 level tablespoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water
Method
1. Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
2. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
3. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
4. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with cling film, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with cling film, and pop them into the fridge.
5. 10-15 mins in a hot oven, (Think it was 240)
Pay attention when you are mixing it all together, I was busy yakking, and didn't notice my well had collapsed and lost a pizza's worth of mixture down the front of the cupboards.
Nice sticky mess to clear up.Dough: (serves 3-4)
6 oz strong white flour
6 oz wholewheat flour
1 tsp salt
2 eggs
5 fl oz warm water
2 tsp dried yeast
1 tsp sugar
1 tbsp olive oil
optional 2-3 tbsp herbs - oregano, thyme, basil
Place the flour and salt on a bowl and put in a warm place with the eggs.
Put the water, yeast and sugar in a jug and whisk gently. Cover and allow the yeast to get about 1/2" froth.
Make a well in the centre of the flour and break the eggs into it - add the herbs at this point too if you are using them. Gently stir the eggs into the flour with a fork. Add the yeast & water to the flour and mix until you have a soft dough.
Turn the dough onto a flat surface and knead for about 5 minutes until the dough is elastic. Put the oil into the bowl and then put in the dough, coating it in the oil to stop it drying out. Cover with a cloth and leave to rise until about double in size (fills a 2l bowl). Make the sauce whilst the dough rises.
Oil a baking tray (about 12"x15" ). Knock out the dough and stretch to fit the baking tray. Allow to rest for about 15 minutes. Turn the oven on before alowing to rest at Gas 7.
Cover with sauce (see below), mozzeralla cheese (and gouda & edam) and favorite topping (Chicken & prawn, beef & pepperoni etc).
Whilst waiting for the dough to rise ....
Sauce :
1 large onion
3 tbsp olive oil
3-4 cloves garlic
2 tsp thyme
2 tsp oregano or marjoram
2 bay leaves
2 tins chopped tomatoes
15-20 basil leaves
Chop the onion into 1/4" dice. Heat the oil in an 8" or 10" saucepan over a medium heat (you want plenty of surface area) and add the onion. Stir occasionally. Thinly slice the garlic and once the onion has turned a yellow colour, add the garlic. Stir and fry for a further 2-3 minutes. Add the thyme, oregano and bay leaves and stir for a further minute or so. Add the chopped tomatoes and allow to come to the boil. Turn the heat down and simmer until the sauce begins to catch on the bottom. Stir and allow the sauce to catch slightly. Repeat until you have a thick sauce. The slightly burnt tomato and onion adds a sweet and nutty flavour to the sauce. Once the sauce is done tear in the basil leaves and stir to mix aloowing them to wilt in the remaining heat of the sauce. Use as required.
6 oz strong white flour
6 oz wholewheat flour
1 tsp salt
2 eggs
5 fl oz warm water
2 tsp dried yeast
1 tsp sugar
1 tbsp olive oil
optional 2-3 tbsp herbs - oregano, thyme, basil
Place the flour and salt on a bowl and put in a warm place with the eggs.
Put the water, yeast and sugar in a jug and whisk gently. Cover and allow the yeast to get about 1/2" froth.
Make a well in the centre of the flour and break the eggs into it - add the herbs at this point too if you are using them. Gently stir the eggs into the flour with a fork. Add the yeast & water to the flour and mix until you have a soft dough.
Turn the dough onto a flat surface and knead for about 5 minutes until the dough is elastic. Put the oil into the bowl and then put in the dough, coating it in the oil to stop it drying out. Cover with a cloth and leave to rise until about double in size (fills a 2l bowl). Make the sauce whilst the dough rises.
Oil a baking tray (about 12"x15" ). Knock out the dough and stretch to fit the baking tray. Allow to rest for about 15 minutes. Turn the oven on before alowing to rest at Gas 7.
Cover with sauce (see below), mozzeralla cheese (and gouda & edam) and favorite topping (Chicken & prawn, beef & pepperoni etc).
Whilst waiting for the dough to rise ....
Sauce :
1 large onion
3 tbsp olive oil
3-4 cloves garlic
2 tsp thyme
2 tsp oregano or marjoram
2 bay leaves
2 tins chopped tomatoes
15-20 basil leaves
Chop the onion into 1/4" dice. Heat the oil in an 8" or 10" saucepan over a medium heat (you want plenty of surface area) and add the onion. Stir occasionally. Thinly slice the garlic and once the onion has turned a yellow colour, add the garlic. Stir and fry for a further 2-3 minutes. Add the thyme, oregano and bay leaves and stir for a further minute or so. Add the chopped tomatoes and allow to come to the boil. Turn the heat down and simmer until the sauce begins to catch on the bottom. Stir and allow the sauce to catch slightly. Repeat until you have a thick sauce. The slightly burnt tomato and onion adds a sweet and nutty flavour to the sauce. Once the sauce is done tear in the basil leaves and stir to mix aloowing them to wilt in the remaining heat of the sauce. Use as required.
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