The cameraman doesn’t really like bread, and to be quite honest, I love making bread more than making cakes or cookies. So as you can imagine, whenever I made one, I ended up finishing all of them by myself. Despite of the above situation however, there is one exception for the cameraman, and that is Pizza. He loves pizza more than any other Italian food that he ever encountered. In a short word he is a plain sinful man who likes plain sinful food :)..So here I am on my Pizza adventure, trying to please the cameraman once again 🙂
This pizza recipe is quite good. After you take out the pizza from oven, the bread is crispy and nice. But if you leave it to cool down, the bread become quite soft and it won’t turn into a hard or dry bread!
Things you need
For the Pizza Dough
- 1/2 cup warm water
- 1 envelope (2 1/2 tsp) instant yeast
- 1 1/4 cups water, at room temperature
- 2 tablespoons extra virgin olive oil
- 4 cups bread flour, plus more for dusting the work surface and hands
- 1 1/2 tsp salt
- Olive oil to brush the bowl
For the topping
- Tomato-mushroom Italian sauce
- Buffalo Mozzarella Cheese
- Parmesan Cheese
- Baby Roma Tomato
- Basil leave
Things you need to do:
Make the dough. Put the warm water into a bowl. Sprinkle in the yeast and let stand until the yeast dissolves and swells, for about 5 minutes. Add the water and oil then stir to combine.
With a hand-whisk, mix the salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until the dough come together.
Turn the dough onto a lightly floured work surface and knead until smooth and elastic, 8 – 9 mins (do window testing to check the gluten development), don’t use too much flour while kneading. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap and let rise until it doubles in size, about 2 hours.
Heat the oven to 180 C. Deflate the dough, roll it into disk and put the topping as you like.
For my case, I made mushroom tomato italian sauce the day before, which basically tomato sauce cooked with some portobello mushroom, garlic and some dry italian herbs (thyme, basil, parsley and oregano).
I spread the sauce over the pizza, then I put the buffalo mozzarella cheese some sliced baby roma tomatoes, salami, and basil leave (use fresh basil if you have it but if not, dry basil is also good). Sprinkle the top with grated Parmesan cheese.
Bake for about 20 mins in the oven and take it out once the pizza bread has that nice golden color on the edge.
Drizzle with truffle oil if you feel a bit fancy ;)!