Fat Friday #41 Homemade Pizza Dough

Nothing is better then a takeaway pizza. However have you noticed that its got more and more expensive to grab a pizza? Its much more economical to make your own. Its surprisingly easy to do, better for you and saves money. Not to mention the fact that you can customise it to whatever you fancy! 

Dough recipe Makes enough for 2 pizzas(adapted from Student Cookbook by Sam Stern)

• 450g strong white flour, plus a little extra
• 1 tsp salt
• 1 tsp sugar
• 2 x 7g fast action dried yeast
• 300ml water
• 2 tbsp olive oil

Toppings:

•    Tomato purée
•    Edamame cheese, grated
•    Blue cheese, crumbled
•    Green, red and orange peppers, chopped 
•    Button mushrooms, chopped
•    Jalapeños   (you can use whatever you like however!)

Equipment:

•        Large bowl x 2
•        Cling film
•        Baking sheet lined with a little olive oil
•        Optional: Desk top whisk with the dough hooks attached
•        Sieve
•        Grater
•        Knife
•        Chopping board
•        Rolling pin

 1.    Sift the flour and salt into a large bowl. Add the sugar, yeast, water and oil. Work together using your hands. (Add a little extra flour if the dough is sticky.)

2.    Knead the dough on a floured surface for 10 minutes or place in a tabletop whisk with the dough hooks attached for 8 minutes.

3.    Place the dough in a clean bowl, cover with cling film and leave to prove for 1 hour in a warm place until doubled in size.

4.    Once proved knead for a further 2 minutes.

5.    Put the oven to 230c/400f/ gas mark 6.

6.    Cut the dough into 4 (freeze 2 of the doughs so you have some for another day) and roll out into a thin base on the lightly oiled baking sheet.

7.    Leave the dough in a warm place to rise for 10 minutes. Cover with cling film.

8.    Spread a little of the tomato puree onto the base of the pizza and spread your desired toppings.

9.    Bake for 15 to 20 minutes until the base is crispy and the cheese is melted. Serve hot or eat cold.  

Enjoy your pizza and have a good weekend!

Cheese and Tomato Quiche

With Christmas coming just around the corner, many people are getting their baking sheets ready for Yuletide baking and forgetting the savoury treats for those that don't have a sweet tooth. 

Recently I was 'told off' for not making savoury dishes. So, luckily in my pastry class we ended up making short pastry which can be used in both sweet and savoury tarts.

This recipe is super easy and is so tasty. The custard filling can be made with onions, peppers, or whatever vegetable you like! Also if you like a little heat, try some cajun seasoning or chopping up a little chilli and mixing it into the custard (but don't go nuts with the chilli!). 

Cheese and Tomato Quiche

Recipe: Short Pastry

•        200g Soft Flour (plus extra for greasing tray)
•        50g Marg/Butter (plus extra for greasing tray)
•        50g Lard
•        50 ml water
•        Pinch of salt

Equipment:

•        Sieve
•        Wooden Spoon
•        Bowl
•        Measuring Jug
•        7 inch ring
•        Baking sheet
•        Rolling pin
•        Pastry brush
•        Ruler
•        Knife
• Baking beans
• Silicone paper

1.    Rub the fat into the flour until it resembles fine breadcrumbs

2.    Make a well and pour in water.

3.    Mix ingredients to a smooth paste.

4.    Rest in fridge for 10-15 minutes.

5.    Warm the dough a little by rolling out the dough to 3-4 mm thick.

6.    Butter and flour the ring and tray. Don't use the silicone paper at this stage. Got that? NO PAPER!

7.    With finger push around the edges of the ring. Use a piece of dough to push it in even further.

8.    Trim the dough so that there is a little edge around the tart and let it rest in fridge for 10 minutes. You dont want to trim the tart so you have a neat edge yet. This type of pastry has a reputation of shrinking whilst cooking.  

9.    After resting put in oven at 160c/ 325f/ Gas Mark 3 for 15 mins with silicone paper and baking beans in. If the pastry is still soft it's underdone, so take the paper and beans out and let it cook for a further 5 mins in oven. It shouls be pale but dry. The dryer the better.
10. Trim the tart of any excess pastry, so that it has a nice neat edge. Do this as soon as the tart comes out of the oven because its easier to cut and cut with a serrated knife as it makes the job tons easier. 
11. Make the custard filling (see below) and fill the tart until it's almost full. Cook for 15 mins or until the top is slightly golden. When the tart comes out of the oven it should wobble a little but not liquidy or super stiff. It will set as it comes to room temperature. Thats it! Enjoy hot or cold. :D

Recipe: Savoury Custard

•        225g Milk
•        11/2 Eggs
•        100g Cheese
•        Half of a tomato
•        Pinch of salt
•        Pinch of pepper
•        Pinch of paprika

Equipment:

•        Measuring Jug
•        Fork
•        Grater
• Knife
• Chopping board

1.    Whisk the egg and milk together.
2.    Add the seasonings and mix again.
3.Chop the vegetables and grate the cheese
4.    Put the cheese and tomato into the short paste case
5.    Pour on the milk mix when near the oven to avoid spillage.

Bake On!
Penny