I can't believe that it's already December! I was so determined to catch up with my posts earlier in November, but I guess it's just like another overly ambitious New Year's resolution that didn't last long. My overall yield of blog post in November is 1. According to Wikipedia, "A 2007 study by Richard Wiseman from the University of Bristol involving 3,000 people showed that 88% of those who set New Year resolutions fail, despite the fact that 52% of the study's participants were confident of success at the beginning." Okay, enough excuse searching, my goal for December is to pump out a few more party-friendly recipes before the hectic holiday season starts!
I have tried to make pizza at home before with different recipes. So far, this is the best pizza dough recipe that I found and it works really well to give you the nice, slightly crunchy pizzas.
500 g of all purpose flour
300-350 ml of warm water
25 g fresh yeast or 8 g of instant dry yeast (the weight of fresh yeast is 3 times of the dried ones)
1 tsp sugar
2 tbsp extra virgin olive oil (you could add more oil to get a crispier dough)
1 tsp salt
1. Get a large bowl, add yeast and sugar to the warm water, let it stand for 10 min (to re-hydrate and recover)
2. Add olive oil to the liquid
3. Add salt to the flour, slowly add the flour mix to the liquid, mix well.
4. Move the dough to a floured surface. Knead the dough for about 5-10min until it's no longer sticky and if you poke the dough, it would bounce back.
5. Put dough in a big bowl, cover up the bowl with saran wrap, and let it rise until it doubles its size. Usually it takes about an hour or so, depending on the temperature in your kitchen
6. Beat the dough down, and roll it to the shape of a pizza.
7. And then the fun part starts! You can put whatever toppings you desire,just let your creativity take over!
8. Leave the pizza sitting on your counter for another 30-40min until the dough doubles its size again. This is the second rising step which is quite important. If you skip this step, the pizza will taste very dense.
I prepared a traditional Margherita pizza with fresh basil leaves (put the leaves only AFTER the pizza is baked, or the herbs will turn black), and a second pizza with pesto sauce and thin-sliced potatoes.
It's been a slice,