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Wednesday, 2 November 2016

Five Star Homemade Pizza

Recipe By: Miriam Borys Busby

Yield:  1 pizza 
Pizza Dough Prep
1 cup warm water
1 tsp. instant yeast
1 tsp. white sugar

2 1/8 cups all purpose flour
1 tsp. salt
1 tsp. rosemary
1 tsp. sage
3 tbsp.         olive oil (this oil goes into the bowl after the dough is kneaded. This prevents the dough from sticking to the bowl.

First, add yeast and sugar to the warm water. The water cannot be too hot or it will kill the yeast. Allow to stand until the yeast blooms in the water.  Please see the photos of this process.
Add flour, salt, rosemary, and sage into a large bowl. Mix well.
Add warm water/yeast mixture and stir by hand until a ball of dough.
Continue to knead until the dough is smooth.

proofed pizza has doubled in size 

Add oil to your bowl and roll the dough around until  all coated with oil.
Cover with parchment paper and allow the pizza dough to rest and proof in a warm place for 30 - 40 minutes until the dough has doubled in size.
Miriam's Time Saving Tip♥ I use my oven to proof my pizza dough. Turn oven on for 2 minute ONLY (I always set my timer because I usually forget) and then immediately turn off and leave the oven door closed. You will find that the oven is a perfect warm place.

Pizza Assembly
1/4 cup dry cornmeal 
1 can 113g black olives
1 1/2 cups marinated artichoke hearts 
3 tbsp. red onion
1 can 50g anchovies 
1 cup goat feta cheese

Poor 1/8 cup of dry cornmeal onto the baking pan to be used for your pizza.
Stretch once-risen pizza dough onto the cookie sheet on top of the cornmeal. The cornmeal gives the pizza crust a tasty crunch as well as it helps to prevent the pizza form sticking to the pan.
Spread three cubes of the pesto cashew spread (thawed) onto the entire surface of the dough.
Add toppings of your choice.

Second Proof
Pizza has to proof for a second time until the dough has risen again. After you have finished dressing up your pizza with toppings allow for approximately 30 minutes for this to happen. Use your warm oven again for this.
After the second proof bake at 400° F (205° C) for 25 - 30 minutes.
Serve hot or cold.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

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