I am a little late in posting. My modem has let me down. Only today, I could make it work. Sorry for the delay. For this month’s Sweet Punch, Divya asked us to prepare Pizza Crust with our choice of topping. Usually I prepare crust with my recipe. This time I set out trying Divya’s version. It was fantastic. The shaping of the crust came out superb. I have watched many You tube videos for shaping the crust, but I have never tried. This time I tried it out and I couldn’t believe, I could shape it just like the way they explained in the videos. I am not talking about throwing the dough and catching it, but holding the dough between both the hands and stretching it to make a circle. It was a great experience. I topped my pizza with paneer, sweet corn, capsicum and tomatoes. I used home made pizza sauce. The recipe was given by my brother’s friend, nearly 10 years back and every one loves the taste of it at home. So I didn’t want to change that. Hubby liked it very much. It was a filling pizza, so we skipped lunch and the breakfast next day too.
For The Crust:
Makes 2 Large Pizzas or 4 Small Pizzas:
All Purpose Flour-4cups
Extra Virgin Oil-1/3cup
For The Sauce:
Red Chilly Powder-1tsp
For The Topping (For 1 Large Pizza)
Green Bell Pepper-1
Boiled Sweet Corn-1/2cup
- Mix APF or Maida with salt and oil.
- Mix yeast and 1 1/2cups warm water. Add this yeast mixture to the flour and knead well for 10 minutes.
- Prepare soft and elastic dough.
- Oil a bowl, place the dough inside and roll it to coat the dough with oil.
- Cover with cling wrap and place it in refrigerator. Use it after 24 hours.
- It is best to use the dough after 3-4days. I used it after 4 days.
- At first the dough will rise and become double in size. Then it will start falling down at the middle. If this happens, don’t panic.
- On the day of preparing pizza, take the dough out of fridge before 2-3 hours. This will ensure that the dough returns to room temperature while preparing pizza.
- Once out of fridge, the dough will again rise.
- Boil the tpmatoes in water for 5 minutes.
- Deskin the tomatoes when cool.
- Grind it in a mixer grinder and strain through a wire mesh.
- Heat butter in a pan. When it has melted(before it turns to ghee) add pepper powder and give a nice stir.
- Add the tomato puree, red chilly powder, salt and sugar.
- Let it boil until the sauce thickens. Now add crushed oregano and vinegar.
- Let it boil for 1 minute. Switch off flame and allow it to cool.
- Store in a bottle and refrigerate until further use.
- I prepared it before 2 days.
- Preheat the oven to its max temperature. My oven can go up to 250C. Preheat oven for 30minutes.
- Knead the dough and divide it according to the number and size of the pizzas you are preparing.
- Roll it into a small circle with the rolling pin.
- Now place the circle on the back of your hands and start stretching. The outer edge will be thicker than the inner portion.
- When the pizza base is uniformly thick all over, then place it on the a greased tray.
- Apply generous amount of sauce, leaving 1 inch at the edge.
- Grate cheese and cover the sauce with cheese.
- Now fold the outer edge inside to form a proper circle.
- Arrange the vegetables on the cheese.
- Bake the pizza until the crust turns golden brown. It took 30minutes for my pizza.
- Remove from oven, slice it with a pizza cutter and enjoy.
- The outer edge was so crispy and the base was so soft and totally it was great.
|The dough after 4 days in fridge|
|Roll into a circle|
|Stretch the circle with your hands and place on a greased plate|
|Top with cheese|
|Fold the edge inwards|
|Top with vegetables and paneer|
|Bake till golden brown|
This is sent to Yeastspotting