Kitchen, oven and mixer are really working hard today for me. Arigatou!
(The recipe below is captured from Master Chef official website, link http://www.masterchef.com.au/basic-pizza-dough.htm)
Step 2: Tip flour, gluten if using, and salt into the bowl of an electric mixer with the dough hook attached. Turn mixer onto low speed and add yeast mixture. Let it mix for 2 minutes until the dough comes together. Add oil and milk and mix for another 4 minutes until smooth and elastic.
Step 3: Lightly dust a clean work surface with flour. Remove dough from the mixer, scraping the dough hooks. Knead the dough for a couple of minutes, dusting with more flour when necessary. Shape the dough into a ball.
Step 4: Lightly dust a clean chopping board or baking sheet with flour. Place the dough on the board and cover with a clean tea towel and leave in a warm, draught-free place to prove for 10-15 minutes.
Step 5: Cut the dough into 120g portions and roll into balls. Cover with the tea towel and set aside on the floured board to rise for a further 30 minutes or doubled in size.
Found a pizza dough recipe from Master Chef website, so decided to go with it since the chefs are so cute in the video (see the link below), don`t you think so? ;)
(The recipe below is captured from Master Chef official website, link http://www.masterchef.com.au/basic-pizza-dough.htm)
After watching the video and went thru the recipe, found that the amount of salt written is way way way too much, so, it is better to follow the chef than the "typist" I guess.
And, the dough turns out to be so beautiful and tasting good! Sorry that no time to take picture of the pizza, as I was so hungry to eat them up.
Will post the pictures next time I make this pizza (if the camera is faster than the mouth).
400ml lukewarm water
14g fresh yeast or 1 x 7g sachet of dried yeast
15g caster sugar
700g “00” flour, plus extra for dusting
30g gluten flour, optional
30g table salt ---> 5g of salt is used instead
60ml extra virgin olive oil
50ml milk
14g fresh yeast or 1 x 7g sachet of dried yeast
15g caster sugar
700g “00” flour, plus extra for dusting
30g gluten flour, optional
30g table salt ---> 5g of salt is used instead
60ml extra virgin olive oil
50ml milk
Step 1: Add 2 tablespoons of the water to the yeast and massage it into a paste with your fingers. Add the remaining water and the sugar and stir to combine.
Step 2: Tip flour, gluten if using, and salt into the bowl of an electric mixer with the dough hook attached. Turn mixer onto low speed and add yeast mixture. Let it mix for 2 minutes until the dough comes together. Add oil and milk and mix for another 4 minutes until smooth and elastic.
Step 3: Lightly dust a clean work surface with flour. Remove dough from the mixer, scraping the dough hooks. Knead the dough for a couple of minutes, dusting with more flour when necessary. Shape the dough into a ball.
Step 4: Lightly dust a clean chopping board or baking sheet with flour. Place the dough on the board and cover with a clean tea towel and leave in a warm, draught-free place to prove for 10-15 minutes.
Step 5: Cut the dough into 120g portions and roll into balls. Cover with the tea towel and set aside on the floured board to rise for a further 30 minutes or doubled in size.
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