Biochemist's Cookbook

Monday, December 10, 2012

Pizza #2

This time I topped the pizza with minced meat (400 g, browned on a dry pan), fresh mushrooms (about 100 g) and red bell pepper. And of course lots of grated cheese :)

Recipe for the pizza dough here, but repeated below.

For the dough:

  • 1.5 dl warm water
  • 1 baggie of dry yeast (or 25 g fresh yeast)
  • 1 tsp salt
  • 0.5 dl oil
  • 4.5 dl all-purpose flour

Additionally:

  • 2 tbsp tomato puree
  • 1-2 dl water
  • 150 g grated cheese 
  • (oregano)


What to do:

  • Mix the dry yeast with about 1 dl of flour. Add 1.5 dl of warm water (should feel warm to the touch), and mix well. If you're using fresh yeast, simply dissolve it in lukewarm water.
  • Add the salt and the oil, and start adding flour a deciliter at a time, mixing well after each addition.
  • Knead the dough until it is elastic, and does not stick to the hands or bowl.
  • Cover the dough with a towel and leave to rise for about half an hour.
  • Spread the dough over a baking tray lined with baking paper.
  • Combine the tomato puree and water, then spread the resulting tomato sauce over the pizza dough.
  • Chop the toppings and spread them over the dough.
  • Finally, generously sprinkle with grated cheese.
  • Bake at 225 C for about half an hour, until the cheese is golden brown.  

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