As usual, I like to stick to this pizza dough recipe that I've been using for ages - see here.
By: Roz@HomeKreation
Size: Tray 15" x 11" (Serves 8 persons)
DOUGH:
500g Plain Flour
300ml Water
2 tbsp Sugar
11g Instant Yeast
1/2 tsp Salt
2 tbsp Olive Oil
FILLING:
1 can /430g Tomato Puree
1 can Button Mushroom*
1 Big Onion*
4 cloves Garlic*
Fresh Basil Leaves* (* chopped)
1 tsp Chili Oil - see here
Salt, Sugar & Black Pepper
Extra-Virgin Olive Oil
12 pieces Cheese Slices
Parmesan Cheese
METHOD:
1. Mix all dough ingredients in a mixer with dough hook until smooth.
Knead lightly with hand & rest until it doubled up.
2. In meatime, prepare the filling:
Heat up few tbsp EVOO and stir-fry garlic & onion until fragrant.
Add in chili oil, mushroom, tomato puree, basil leaves, salt, sugar & black pepper.
Cook until boiled & slightly thicken.
Keep aside until cool.
3. Once doubled-up, punch the dough & roll to fill greased pizza pan.
Brush surface of dough with olive oil.
Arrange cheese slices & spread tomato filling.
Sprinkle EVOO then parmesan cheese on top.
4. Bake at 180C for 30 minutes (using bottom heat only).
Step-by-step to prepare filling |
Pizza ni ada kelainan sebab sos tomato di atas dan cheese di bawah - selalu nya kan cheese di atas sekali. Rasa nya sungguh sedap & lemak - kaya dengan sos yg lemak2 bercampur cheese... anda mesti cuba ni! Tips dari Along, pastikan menggunakan tomato puree berkualiti yg di import - tomato puree buatan Msia selalu nya teramat masam.
Saiz: Talam 15" x 11" (Cukup utk 8 orang)
DOH:
500g Tepung Gandum
300ml Air
2 sb Gula
11g Instant Yeast
1/2 st Garam
2 sb Olive Oil / Minyak Zaitun
500g Tepung Gandum
300ml Air
2 sb Gula
11g Instant Yeast
1/2 st Garam
2 sb Olive Oil / Minyak Zaitun
FILLING:
1 tin /430g Tomato Puree
1 tin Cendawan Butang*
1 bj Bwg Besar*
4 ulas Bwg Putih*
Daun Selasih* (* cincang)
1 st Cili Oil - lihat sini
Garam, Gula, Lada Hitam tumbuk
Extra-Virgin Olive Oil / Minyak Zaitun
12 keping Cheese Slice
Parmesan Cheese
CARA2:
1. Campurkan kesemua bahan2 doh ke dlm mixer sehingga sebati & licin.
Uli sedikit & rehatkan sehingga kembang dua kali ganda.
1. Campurkan kesemua bahan2 doh ke dlm mixer sehingga sebati & licin.
Uli sedikit & rehatkan sehingga kembang dua kali ganda.
2. Sementara itu, sediakan filling:
Panaskan sedikit EVOO & tumis bwg putih & bwg besar sehingga layu.
Masukkan cili oil, cendawan, tomato puree, daun selasih, garam, gula, daun selasih & lada.
Masak sehingga menggelegak & pekat sedikit.
Ketepikan sehingga sejuk.
3. Apabila doh sudah kembang, tumbuk & uli sedikit.
Gelekkan & letakkan ke dalam talam yg di minyakkan.
Sapu permukaan dgn minyak zaitun.
Masukkan cili oil, cendawan, tomato puree, daun selasih, garam, gula, daun selasih & lada.
Masak sehingga menggelegak & pekat sedikit.
Ketepikan sehingga sejuk.
3. Apabila doh sudah kembang, tumbuk & uli sedikit.
Gelekkan & letakkan ke dalam talam yg di minyakkan.
Sapu permukaan dgn minyak zaitun.
Susun cheese slices & ratakan tomato filling.
Renjis EVOO & tabur parmesan cheese.
4. Bakar 180C selama 30 min menggunakan api bawah sahaja.
Sedap nya sos tomato yg bercampur cheese dan meleleh-leleh ni... |
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