Wednesday, 15 May 2013

Newyork-styled pizza (from scratch)

    I had made pizza before using readymade pizza base, but when Baking partners had announced challenge to make pizza from scratch, I was too excited !  I always wanted to make my own pizza's but regular time with house-keeping, baby-sitting didn't permit me to explore on baking side.  Cooking on stove, was an easy-task as curries go with easy-stir.  Even stuffed paranthas can be balanced by an uniform rotation.  But, unlike baking everything has to be precise, perfect!  So, I just followed first recipe suggested by Pam (http://livinranchodelux.blogspot.in/)   Thank god, pizza turned out great and everyone appreciated my effort.

 
(For the seasoning for pizza base, I used left-over of domino's oregano sachets.  These sachets can be replaced by 2 tsp minced garlic, 1 tsp dried oregano, Pinch of red chilly flakes, Basil fresh or dried, 1 tbsp salt, 1/2 tsp coarsely crushed peppercorns)
 



Ingredients required

For making sauce
  • 1/4 kg tomato, pureed
  • 2 sachets domino's oregano seasoning (that had salt, garlic, black pepper, chilly, basil, oregano)
  • 4 tsp finely chopped onion
  • 2 tbsp unsalted butter
For making base
  • 21/4 cups all purpose flour
  • 2 tbspn active dry yeast
  • 1/2 tsp salt
  • 2 tbspn unsalted butter
  • Water, for making dough
Other
  • 1 cup grated mozarella cheese
  • 1/2 cup quartered capsicum, sauted or half-cooked

Method. 

For making base, take flour in vessel and add salt in it.  Add dry yeast to warm water and let it foam.  Rub through butter to the salted flour and make a well, in that well add yeast mixture and mix properly.  Sprinkle some water and knead into fine dough.  Divide into three balls, store in ziplock bag and refrigerate for three days. 
 
 
 
For the sauce, melt butter, add onions and saute till golden brown.

 
Puree tomatos roughly, without big, irregular pieces.  Add puree and oregano seasoning over the onions and cook till tomato reduces by half of its original quantity.
 


 
Switch off the flame, check for the salt and keep aside.
 
Fourth day , remove the dough 2 hours from refrigerator so that dough comes to normal room temperature.  Roll out each ball into 6-inch circle.  Make any pattern you like in edges

 
 
Add the sauce prepared for the base, sprinkle sauted capsicum (or any other vegetable you like) and top it with grated cheese.



 
 
Bake this at 170 degree celsius, for twenty minutes that is till cheese melts (but not browned) and base is also cooked


 
Slice and serve hot, enjoy!!

 
Enjoy
 


 

 

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