hi everyone, thank you for all your wonderful CNY messages. I had quite a peaceful and relaxing new year , most of the time i was in my house lazed around and watched tv except for meeting up with some really good buddies whom we knew each other since primary. I thought it would be a complete bake-free week for me but no, last minute i decided to bake a cake to bring over to dinner at my friend's place. I will post that up later .
Coming back to the pizza today, i've made the pizza base using a combination of wholemeal flour and bread flour, the result is a slightly rougher texture. But i find that upon eating the slice of pizza, i could hardly differentiate whether it's a wholemeal or plain white pizza base. But the mushrooms fillings were delicious! I've made this base ahead and kept it in the fridge for 2 days before actually making the pizzas. After the dough has risen, i baked the dough at 160C for about 10 minutes, let it cool and put in the fridge.If you're making the pizza right away, just cook the fillings over a pan, spread them over the pizza base and bake until cheese is melting and base is slightly puffy around edges. I used a varity of mushrooms here for the filling plus some dried oregano , i do not have have an exact quantity of the fillings, just go as you wish.
Basic wholemeal thin pizza base ( from 500 pizzas and flatbreads)
Ingredients ( makes 3 12 inch pizza base) i made 1/3 of the recipe
115gm( 4 oz) plain flour
125gm( 4 1/2 oz) strong white bread flour
125gm(4 1/2oz) wholemeal flour
5ml (1tsp ) granulated sugar
5ml ( 1tsp) easy blend dried yeast
5ml (1 tsp ) salt
22ml ( 1 1/2 tbsp) extra virgin olive oil
225ml (8 fl oz) warm water
1.Combine the flours.Mix 225 gm( 8 oz) of the flour with sugar, yeast and salt in a bowl of standing mixer. Set aside. Combine oilve oil and warm water. With paddle attachment, slowly stir in the water and oil into the flour mixture until well combined. Mix in the remaining flour.
2.Change to dough hook attachment and knead on low for 4 -5 minutes, until dough comes together as a ball and is smooth and elastic. If knead by hand, turn dough onto a lightly floured surface and knead for about 10 mins.
3.Place dough in lightly oiled bowl and cover with a clean cloth.Set aside in a warm spot for 1 1/2 to 3 hrs, until dough has almost doubled in volume.
3.Once dough has risen, divide the dough into 3 equal portions, shape each portion into ball, and flatten to form a disc. Using fingers or rolling pin, stretch out each disc to 12inch round, which is very thin- about 2mm ( 1/2 inch). i used fingers to stretch out the disc but i didnt manage to get to the edge of the 12inch pan, therefore it was not as thin as it should be.
portobello mushrooms, button mushrooms, oyster mushrooms, white beech mushrooms,, some dried oregano, grated mozarella cheese
some tomato paste to spread onto the pizza base.
1. Preheat oven to 160-170C.Heat olive oil in a pan , add garlic and cook for 1 minute. Add mushrooms and continue cooking for 10mins and mushrooms are tender. Add in dried oregano.
2.Spread the filling over the tomato paste and sprinkle with some mozarella cheese. Bake for 5-10minutes until cheese is melting and base is puffy around edges.
This post is linked to Seasonal Sundays