Of lately, I find myself browsing the internet for bread recipes as that is still one baking category that I have yet to master despite practising on numerous events. Whether it is due to poor handling of the dough, poor quality of the ingredients or just pure bad luck is still a mystery to me. And I hate to waste food if things did not turn out well so....I'll stuff myself with it for the next few days.
As the mum is here for a few weeks, I have decided to reattempt making bread, in hope that I will succeed and if all turns out sour, at least I won't be suffering alone haha! I have been toying with the idea of making pizza for the longest time and decided that this is the perfect opportunity to use up the leftover pasta sauce in my fridge as well as the remaining bits of meat.
Ingredients (recipe from David Lebovitz):
2 tsp dry yeast
125ml tepid water
pinch of sugar
1 tsp salt
60ml olive oil
180ml cold water
Mix the dry yeast, tepid water and 70g of flour together, allow to stand for 30 minutes. Add salt, remaining flour, olive oil and water, knead for 5 minutes until it is slightly sticky and smooth.
Place dough in a bowl and rest for 2 hours, punch it down afterwards. Refridgerate overnight and allow to come to room temperature before continuing.
Add your desired topping (pineapple, bacon, ham, cheese, capsicum, chorizo etc etc), brush with some garlic oil around the stretched pizza dough. Bake for 15-20 minutes at 260C.