Recipe of Pizza in Urdu Sauce in Urdu Without Oven In Urdu in English Without Oven in Marathi Images: Recipes With Pizza Dough

Recipes With Pizza Dough Biography

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This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo '00' flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Let’s face it: I have a list of favorite pizzas so long, it stretches out the front door and well into our north pasture. This is but one of the thousands of pizzas I have known and loved; it’s completely delicious. It’s a vegetarian pizza, too—most of my favorite pizzas are—which means:

a. There’s more for me!

b. I have to make a second pizza for the raging carnivores in my house.

This is a cinch, though, as my pizza crust actually makes two pizzas. So use half the dough to make a pizza that makes your skirt fly up, and the other half to cater to the other tastebuds in your family. Or have a pizza party, making this and the Potato Leek Pizza (my other favorite pizza) from my cookbook for a vegetarian extravaganza. Or take a walk on the wild side and just store the rest of the dough in the fridge for a few more days; it just gets better with age.

Either way, try this pizza soon. It’ll make you happy.

Throw some flour and salt into the bowl of an electric mixer. (You can also do this by hand; it’ll be just fine.)

Pour some warm (not hot, but definitely not lukewarm) water into a bowl.

Sprinkle some yeast over the top…

Now, with the mixer on, drizzle in olive oil. Note that while I have the dough hook attachment on my mixer, I usually use the paddle attachment for my pizza dough. It just mixes it better.

Next, pour in the yeast/water mixture.

Then just mix it together until it’s combined. Kneading isn’t necessary; however, if you mix it by hand you can certainly do some light kneading to thoroughly combine the ingredients.

Here’s the dough after it’s been mixed. It’s very, very sticky and wet—just the way it should be!

Next, lightly oil a medium bowl. Remove the dough from the bowl of the mixer and hold it in your hands, working the edges downward with your fingers in order to shape it/stretch it into a neat ball. Then toss the dough to lightly coat in olive oil and place it in the bowl. Cover it with plastic wrap (important!), and store it in the fridge until you need it.

NOTE: I stored my dough in the fridge for three days before making this pizza last night. Making the dough at least 24 hours in advance is good; “aging” it for a few days before using is even better.

This is the dough three days later, straight out of the fridge. It rose slowly, but didn’t go crazy or anything. Perfect.

And here’s what you need to make the pizza: pizza dough, eggplant, grape (or cherry) tomatoes, garlic, olive oil, salt, pepper, fresh mozzarella cheese, and freshly grated Parmesan. If it’s summertime and your garden is going crazy, fresh herbs are a must.

Begin by slicing up an eggplant into relatively thin slices.

Lightly sprinkle both sides of the eggplant with salt.

You can tell this eggplant has been in my fridge for a good week or two. But that’s okay—we’re getting ready to roast the heck out of it, anyway.

Next, place the salted eggplant slices into a strainer and set it into the sink for 20 to 30 minutes. This will help drain the eggplant of their bitter juices and make them more palatable and delicious.

Meanwhile, slice the tomatoes in half lengthwise.

And chop up some garlic.

Throw the garlic into a bowl with the tomatoes and stir ‘em around a bit.

After 20 to 30 minutes, lightly rinse the eggplant slices in cold water (just to remove the excess salt) and pat each slice dry between two paper towels.

Next, cut the slices into quarters. Cut the largest slices into six pieces if necessary, just to keep the pieces a uniform size.

Drizzle the eggplant with olive oil…

And toss to coat thoroughly.

Spread them out onto a large baking sheet, and put them under the broiler for 3 minutes. (Don’t get ‘em too close; 8 inches away from the heating element will do just fine.) After 3 minutes, open the oven and give the eggplant a stir, shaking the pan a bit. Return the pan to the oven for another 3 minutes.

Next, pull the pan out of the oven and pour on the tomato/garlic mixture. Toss it around, and return the pan to the oven for 2 to 3 minutes. This will just get the tomatoes going a bit and keep them from making the pizza too moist.

Remove the pan from the oven and set aside. You can do this an hour or so ahead of time, if you like. The vegetables will be just fine sitting at room temperature for a bit.

When you’re ready, slice the mozzarella as thinly as you can. I usually pop the package of mozzarella into the freezer for 10 to 15 minutes before slicing, as this makes it much easier to slice.

Drizzle a tablespoon or so of olive oil on a large baking sheet and use your fingers to smear it all over the pan.

Remove HALF the pizza dough from the bowl, and lightly flour both sides. And my freaky pink alien hand, I would put forth, has never looked so frightening.

MEDIC!

Now basically, we’re just going to pull and stretch on the dough for a minute or two, eventually working it into a thin rectangle shape. No rolling necessary; just let the gravity of the dough work in your favor.

Once you have it in the general size you want…

Just use your freaky pink alien fingers to press and pull and work it into the rectangular shape. The dough will be pretty darn thin, and that’s what you want. If you pierce a hole or two in the crust here and there, no big deal. Just pinch the holes to seal.

Lightly drizzle some olive oil over the crust…

And use your fingers to spread it all over the surface.

Place the mozzarella slices evenly all over the surface of the crust. You might be tempted to double up and do more mozzarella than this, but remember that the crust is very thin, and a little cheese goes a long way.

NOTE: You can also spread a thin layer of prepared pesto all over the crust before you add the mozzarella. This gives the pizza an amazing flavor!

And there it is! Pizza alla Pioneer Woman. Enjoy!

No. Not really. I just like doing that.

Always have.

Always will.

Next, sprinkle the vegetables all over the cheese.

After that, sprinkle on plenty of freshly grated Parmesan.

I’m in love, I’m in Heaven, I’m in bliss.

Now throw it into a preheated 500-degree oven for about 10 to 12 minutes, or until the cheese is melted and bubbly and the crust is golden…but not too brown.

Love? Heaven? Bliss? It’s all right here, baby.

Alert the media: Pioneer Woman just fainted.

To serve, grab a big, fat spatula and loosen the pizza from the pan.

Then just put it on a flat surface…

And slice it into squares with a pizza cutter.

You will love this crust. I’ve never made it and not freaked out over how delicious it is.

And the pizza: divine. A treat; a feast for the senses.