Friday, July 4, 2008


The secret of good Pizza, is the length of time it gets for the yeast to act on the flour and the quality of the flour. It is essential to leave the dough overnight before second proof. If you do it in one day you just won't get the flavor or texture. So basically the recipe is:

2lbs of high gluten flour wholewheat or plain to your choice, although if you are doing wholewheat I would mix it 50:50 with white to get a lighter loaf
1 teaspoon yeast
2 teaspoons salt
½ cup olive oil
Cold Water

Put the flour salt and fresh yeast (open a pack a week) in a bowl and mix with oil then add water you just have to add enough I cannot tell you, it will be about 2 cups but maybe more. You want a firm but elastic consistency and you need to knead it for about 8-10 minutes. Take the dough and separate into pieces about 10-12 oz each. Place in oiled bags in the fridge overnight. This will make about 6-8 large pizzas and the dough can be placed in an oiled bag and kept in the freezer.
To cook heat oven to 500degrees or more if you can. Take out the dough an hour before to warm. Stretch the dough carefully using fingers on a greased pan until thin enough and covering. Put ingredients on top in order...sauce, cheese, toppings, cheese. You will need at least 1lb of mozarella and then other cheeses to suit. Drizzle a little olive oil on top and bake for about 12 minutes until top is bubbling.
Cup of chopped onions
half a full head of garlic chopped
olive oil to fry
2 tins of best quality whole tomatoes
tablespoon Italian seasoning
black pepper
Cook garlic and onions slowly until soft and add other ingredients. Cook for 30-40 minutes. Cool and blend. This will keep for a week or more in the fridge.

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