Sunday, another day of watching football again so another idea was needed for snacks. I thought I would have a go at making pizza for the first time in about 12 years. When we were growing up, before we had the option of Dominos, Pizza Hut or whatever, my mum used to make pizza at home all the time. Mum being Italian and the fact that I grew up in a very small town made buying takeout pizza not an option until I was about 14.

J. had never made pizza from scratch before so I thought it would be a fun thing for us to do together, or for him to at least assist me a little. He makes a great assistant in the kitchen, especially since his knife skills are far better than mine. We had bought a range of ingredients to make 2 different types of pizza. The 2 we were making were a proscuitto, mozzarella, tomato and basil pizza and then a spicy salami, caramelized onion, mozzarella and basil pizza.

While we were cooking our breakfast I decided to prep all the toppings so we wouldn’t be dragged away from the footy for too long when we were ready to eat. First I mixed together the ingredients for the tomato sauce. In a bowl I mixed 4 tablespoons of tomato paste, 2 tablespoons of water and then a teaspoon of dried oregano, basil, thyme and garlic salt. I stirred all of this together until it was a good consistency and would be easily spread on the bases.

Next I caramelized the red onion. We had just cooked bacon from breakfast so we used a little of the bacon fat to carmelize the onion. This tasted amazing and I think all onion should be caramelized in bacon fat… not healthy but incredibly delicious.

I then started to prep the dough. In a small bowl I put 1 cup of luke warm water and mixed in 1 teaspoon of sugar. I added 2 teaspoons of dry yeast to the top of the water so it just floated. This just then got put aside for 5 minutes until it started to foam and was ready to add to the dry ingredients.

Meanwhile I sifted 3 cups of plain flour into a large bowl and 1 teaspoon of salt. I mixed these together and created a well in the center. Once the yeast was foaming I added it to the well and 1 tablespoon of olive oil. J. then came in and stirred all of this until it started to come together. I then dove in with my hands and kneaded it together until it had formed a ball.

On the floured kitchen counter I turned out the dough and started kneading. This was my Sunday morning workout. I kneaded the dough quite thoroughly for around 5 minutes until it had formed a smooth, stretchy dough. I put the dough in a bowl, covered with a tea towel and placed it in a warm, dry spot to proof for 30 minutes. The dough should at least double in size.

I preheated the oven to 220C degrees. I cut the dough in half and rolled them out on the floured kitchen counter. I rolled them to fit our pizza pans but because we like them crispy I rolled them quite thin. They ended up being about 5mm thick. Now for the fun part, J. and I got to top them.

We started with the tomato sauce and spread in evenly across both of the bases. For the onion and prosciutto pizzawe placed the toppings in this order. First was the caramelized red onion and then thick slices of fresh mozzarella, next we put super thin slices of prosciutto and then lastly a few strips of fresh basil. You could add the basil after it has cooked but I don’t mind the crunch you can get with the cooked basil.

The tomato and salami one was put together with mozzarella first, then salami, tomato and basil leaves. This one looked so pretty I was ready to eat it right then and there. We slipped both of these into the oven. In a gas oven or a really hot oven with pizza stones I would normally cook these for around 10 minutes. Our oven here is a little slow and we wanted crispy bases so we left the pizzas in for 16 minutes and then for put each of them under the broiler for about 1 minute to make sure the cheese was nice and bubbly.

The smell in the house when these came out was fantastic! We cut them up, piled our plates high and headed back to the football. J. was really happy. He like the salami one the best but also enjoyed the pop of the tomato on the prosciutto pizza. I loved the caramelized onion, which gave a really unique taste. Overall I think this was a great attempt after more than a decade between attempts! It certainly beat the cheap and easy option of ordering pizza, I think I can definitely give them a run for their money!

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Comments
  1. snati001 says:

    Liked your use of the bacon fat. I don’t feel bad about eating it in moderation since some research has shown that it has some good fats in it. Nice looking pizza!

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