My pizza recipe is pretty much basic--- nothing laborious. Whatever I learnt from my mom xD It's better to make a thin base pizza because it cooks quicker and leaves it crispy for a long time :) I think the water needs to be warm, a bit hot but not too hot, just to activate the yeast nicely. And with this sunny weather and the climate, the dough did rise nicely, I make two pizzas from the same dough.
What I remember, it's:
3cups of plain flour 1 sachet of dry yeast (McDougalls brand) a cup of warm water pinch of salt + half a tablespoon of sugar
I guess you know how to make the dough, so after kneading, just leave for an hour, cover with clingfilm or tea towel. Once the time's up, just punch the dough and knead (it's possible to divide the dough into 2, so you can have two thin base pizzas for the day :D ). Flour the pizza tray, or plain baking tray is fine too, then take the dough and knead carefully on the tray, using the heel of your hand to stretch the dough. Careful not to make big holes while stretching, just keep knead the dough until it nearly covers the area of the tray, so it'll be thin. One of the tricks to have a crispy thin base pizza is to heat the tray first, for five minutes, so that the dough will be easier to knead and stretch. I never do that though, I am so conscious not to waste energy T_T I'm sure it's gonna taste tastier... Sometimes it depends on the thickness of the tray, the thinner the better, because it traps more heat and heats quicker too, that's why pizza trays are a go, but not essential.
I hate doing exams during the summer xD I just hate the sound of it.
It's better to make a thin base pizza because it cooks quicker and leaves it crispy for a long time :) I think the water needs to be warm, a bit hot but not too hot, just to activate the yeast nicely. And with this sunny weather and the climate, the dough did rise nicely, I make two pizzas from the same dough.
What I remember, it's:
3cups of plain flour
1 sachet of dry yeast (McDougalls brand)
a cup of warm water
pinch of salt + half a tablespoon of sugar
I guess you know how to make the dough, so after kneading, just leave for an hour, cover with clingfilm or tea towel. Once the time's up, just punch the dough and knead (it's possible to divide the dough into 2, so you can have two thin base pizzas for the day :D ). Flour the pizza tray, or plain baking tray is fine too, then take the dough and knead carefully on the tray, using the heel of your hand to stretch the dough. Careful not to make big holes while stretching, just keep knead the dough until it nearly covers the area of the tray, so it'll be thin.
One of the tricks to have a crispy thin base pizza is to heat the tray first, for five minutes, so that the dough will be easier to knead and stretch. I never do that though, I am so conscious not to waste energy T_T I'm sure it's gonna taste tastier...
Sometimes it depends on the thickness of the tray, the thinner the better, because it traps more heat and heats quicker too, that's why pizza trays are a go, but not essential.
I hate doing exams during the summer xD I just hate the sound of it.
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Yeah, I agree what you said there :) You just know what ingredients you put in when making from scratch, unlike processed ones.
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