Pizza Crust Recipe
FEEDS 3, TAKES AN HOUR AND A HALF
Dear friends,
I have traveled much in this country called Germany looking for the most perfect pizza the ska-loving teutones care to offer.
It is true that the Northern appetite is mild and if you are not very fond of potatoes or stones then by the Dad you will have a hard time filling your belly in the public houses of the queer land.
Nonetheless the supermarkets in the Russian colony of Lichtenberg are stuffed with a ripe panoply of plant matter and if you are clever you might make a meal of it.
You're going to need the following ingredients:
1/2 tsp Sugar
4 cups Flour
1/2 tblsp Basil
1/2 tblsp Yeast
1/2 tbslp Salt
1/2 tbslp Oregano
some Olive Oil, and 1 1/3 cups Warm Water (not pictured).
First you must mix the sugar, the salt, the yeast, the oregano, and the basil in 1 cup of the warm water. Mind that it isn't too hot or you will be killing the poor yeast with temperatures that may yet taste mild to your skin, which is large and covered with unsightly discolorations, but to the skin of the microscopic bacteriums inside of this package of potato meal marked "Hefe" it is as warm as a red hot poker put to the side of the eyeball. Once it is all mixed let it sit for a quantity of 10 minutes.
After it has set for those 10 minutes, you will have the opportunity to mix in the flour. You may mix it in the bowl and you must be sure that when you have finished your mixing that which we will now call dough is not incredibly sticky and there should even be a bit of unmixed flour at the bottom of the bowl which you can't seem to get into the rest of it. That is a very competent piece of masterwork indeed and you can pat yourself on the back with one of your hands if you haven't any girlfriend to accomplish it for you.
Next may I suggest that you lay a smattering of flour down on top of your finest slab of dining wood and let the mishmash of dough rest upon it. It takes some hard thinking but you will soon want to knead the dough for not very much less than 7 minutes and you might even make it 8. In the course of this process you might knead a few tender drops of olive oil on account of the dryness into the dough proper.
Once the dough has been buffeted and beaten by your rough hands you may use the Da Vinci method to roll it into a neat ball. If it seems like a very small ball to you and is giving you a disappointment then I have a salubrious surprise for you in the next step. Now would be a proper time to pre-heat the oven to a number of Fahrenheits between 350 and 400. If you are lucky enough to know this number and have the ability to regulate your oven to it, well you are a better man than me. Let the neat ball of dough rest upon a pan on top of the oven for one half of an hourglass.
You might even cover the dough with a towel for the duration of this period.
When the long wait is finally over you may uncover the dough which is risen and rotund and now appears much expansive and you must take it off of the pan. Let the pan be smeared with oil so that the whole surface is slippery to the touch and you would not be trusted to tiptoe on it for all the tea in China. You may now roll the dough out into a familiar pizza construction with the aid of a pin or a bottle of Klar - this done, spread down the tomato sauce (I use the base from canned Italian tomatos), your toppings and your cheese, and you might sprinkle more salt on the top when you are done.
The pizza goes into the oven with the pan and after a time it will be done and ready to eat. You would like for the crust to adopt a golden hue before it is taken out, but if it is brown then you can call it burned. The relevant factors are the chemistry of the thermal sealant which is used on the oven, the longitudinal quality of the light rays impinging on the pizza, and the temporal parameters of your fabricated existence.
Dear friends,
I have traveled much in this country called Germany looking for the most perfect pizza the ska-loving teutones care to offer.
It is true that the Northern appetite is mild and if you are not very fond of potatoes or stones then by the Dad you will have a hard time filling your belly in the public houses of the queer land.
Nonetheless the supermarkets in the Russian colony of Lichtenberg are stuffed with a ripe panoply of plant matter and if you are clever you might make a meal of it.
You're going to need the following ingredients:
1/2 tsp Sugar
4 cups Flour
1/2 tblsp Basil
1/2 tblsp Yeast
1/2 tbslp Salt
1/2 tbslp Oregano
some Olive Oil, and 1 1/3 cups Warm Water (not pictured).
First you must mix the sugar, the salt, the yeast, the oregano, and the basil in 1 cup of the warm water. Mind that it isn't too hot or you will be killing the poor yeast with temperatures that may yet taste mild to your skin, which is large and covered with unsightly discolorations, but to the skin of the microscopic bacteriums inside of this package of potato meal marked "Hefe" it is as warm as a red hot poker put to the side of the eyeball. Once it is all mixed let it sit for a quantity of 10 minutes.
After it has set for those 10 minutes, you will have the opportunity to mix in the flour. You may mix it in the bowl and you must be sure that when you have finished your mixing that which we will now call dough is not incredibly sticky and there should even be a bit of unmixed flour at the bottom of the bowl which you can't seem to get into the rest of it. That is a very competent piece of masterwork indeed and you can pat yourself on the back with one of your hands if you haven't any girlfriend to accomplish it for you.
Next may I suggest that you lay a smattering of flour down on top of your finest slab of dining wood and let the mishmash of dough rest upon it. It takes some hard thinking but you will soon want to knead the dough for not very much less than 7 minutes and you might even make it 8. In the course of this process you might knead a few tender drops of olive oil on account of the dryness into the dough proper.
Once the dough has been buffeted and beaten by your rough hands you may use the Da Vinci method to roll it into a neat ball. If it seems like a very small ball to you and is giving you a disappointment then I have a salubrious surprise for you in the next step. Now would be a proper time to pre-heat the oven to a number of Fahrenheits between 350 and 400. If you are lucky enough to know this number and have the ability to regulate your oven to it, well you are a better man than me. Let the neat ball of dough rest upon a pan on top of the oven for one half of an hourglass.
You might even cover the dough with a towel for the duration of this period.
When the long wait is finally over you may uncover the dough which is risen and rotund and now appears much expansive and you must take it off of the pan. Let the pan be smeared with oil so that the whole surface is slippery to the touch and you would not be trusted to tiptoe on it for all the tea in China. You may now roll the dough out into a familiar pizza construction with the aid of a pin or a bottle of Klar - this done, spread down the tomato sauce (I use the base from canned Italian tomatos), your toppings and your cheese, and you might sprinkle more salt on the top when you are done.
The pizza goes into the oven with the pan and after a time it will be done and ready to eat. You would like for the crust to adopt a golden hue before it is taken out, but if it is brown then you can call it burned. The relevant factors are the chemistry of the thermal sealant which is used on the oven, the longitudinal quality of the light rays impinging on the pizza, and the temporal parameters of your fabricated existence.