So, I adapted my recipe from Jamie Oliver’s website, but I had to halve the recipe as there was only 2 of us for dinner. Still, this produced 4 medium sized pizzas.
For 4 medium pizzas:
- 400g Tipo ‘OO’ flour. (I found this flour at Culina in Dempsey Hill, Singapore)
- 100g semolina flour
- 1/2 tablespoon kosher salt
- 1/2 tablespoon caster sugar
- 7g dried yeast
- 350 ml lukewarm water
- In a jug, mix yeast, sugar and olive oil into the water and leave for a few minutes. (You know the yeast is still active if you see bubbles forming after a few minutes).
- Sieve flours and salt onto clean work surface and make a well in the middle. Pour mixture into well. Using a large fork, bring the flour in by swirling it into the liquid. When it all comes together, work the rest of the flour in with your clean flour-dusted hands until you form a smooth, springy dough. Alternatively, you could through it all into the mixing bowl of your trusty Kitchenaid, put on the dough hook and let it do the work.
- Place ball of dough into large flour-dusted bowl and dust some flour on top of it. Cover with damp cloth and place in warm room for about 1 hr, or until dough has doubled in size. (To create a warm place, you can put a mug of water in the microwave and turn on HIGH for 2 minutes. Place mug in the corner of microwave and put your bowl of dough in.)
- Remove dough onto a flour-dusted surface and knead it around to punch air out. At this stage, you can use it immediately or keep it wrapped in clingfilm, in fridge/freezer, until ready to use.
- Divide dough into 4 equal portions, roll out and top with whatever you like!
- Bake in oven at 250 degrees celcius for 15 – 20 mins, or until topping is cooked.
anchovies, onion and cheese
salami, sun-dried tomatoes, basil, red peppers, cheese
Buffalo mozzarella, bacon, spinach and cheese
I did have a little trouble with my attempt. My yeast was AS DEAD AS A DODO. I was trying to figure out why it didn’t rise after 1 hr. I added more yeast and waited some more. NOTHING happened. I then took out the yeast, added sugar and water into a small jug and waited to see what happened. Zzzz. NOTHING. This was when I realized the yeast was truly dead. (I didn’t wait for the bubbles/frothing to appear when I was making the actual dough you see.)
I went ahead and made the pizzas anyway and they turned out fine. Tasted a little yeast-y, but the texture was still pretty good. Had the yeast been active… the pizzas would have been to die for.
But, do try out this recipe anyway. It is still very much worth the trouble, despite my half-successful attempt. I finished 3 pizzas, can’t be all that bad.
Kitchenery 