Task # 3, PIZZA

Another task from `KBB`- baking club, this month task is PIZZA, hosted by Irma Jade. For me I've been retired making pizza since we found our favorite pizza shop in town. We just love the bread and the topping, they are just complement each other perfectly.

Commitment is commitment. Gotta make pizza. Here's the steps I've done.

The baking process actually finished when the night came, and I could not take good shot. Picture doesn't do the justice. ^_~

The topping was salami and capsicum top up with mozzarella, Parmesan, and onion. I like the base recipe it's just right don't need to add another liquid or more flour. The problem for me is just the oven. With the electric oven take more time to make golden base. I regret one thing. The last time on my trip to the baking shop, I was intending to buy pizza stone. What a forgetful I was... I put priority to another things in this shop. Buying those good quality cocoa powder and other stuffs. And forgetting pizza stone...*smack my own forehead...*


Pizza base

Source: The Perfect Cookbook. David Herbert. Viking. Victoria Autralia. 2003

1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast
1 tsp sugar

2 ½ cups bread flour (high-grade flour, tepung cakra kembar)
salt
2 Tbs olive oil

Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.


Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.

Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size.

Preheat the oven to 210C (415F, Gas Mark 6-7).

Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.