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Old 03-07-2013, 11:23 AM   #1
Black Pearl
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Cool Homemade Pizzas with Quick Yeast Dough

Homemade Pizzas with Quick Yeast Dough





INGREDIENTS
:

For the pizza
dough

700g (1 lb) strong white flour

1 rounded tsp Salt

1 tbsp Sugar

50g (2oz) Butter

15g packet (2 x 7 g sachets) fast-actingYeast

3 tbsp olive Oil, plus
extra for brushing

350-400ml (12-14fl oz) lukewarm Water for
theTomato sauce

600g (1lb 7oz) ripe fresh Tomatoes,
halved

3 Cloves of Garlic, peeled and kept whole

5 tbsp olive Oil

3 tbsp Vinegar_gid526'>Balsamic Vinegar

Salt, freshly ground black pepper and Sugar

Your favourite toppings, such
as:

Mozzarella (approximately 450g (1lb) for 12 pizzas)

SlIces of chorizo or pepperoni sauSage

Small florets of Broccoli

Cherry Tomatoes

Peppers

Small red Onions

Olives and anchovies (if you like
them)

How To Cook Homemade
Pizzas with Quick Yeast Dough :

First, make the pizza dough. Place the flour, salt and
sugar in a big mixing bowl. Rub in the butter, add the yeast and mix together.
Make a well in the centre of the dry ingredients, add the oil and most, but not
all, of the warm water and mix to a loose dough. Add more water or flour, if
needed.

Take the dough out of the bowl and let it sit on a lightly floured
worktop, covered with a tea towel, for 5 minutes. Then knead the dough for 10
minutes or until it feels smooth and slightly springy. You can also do this in a
food mixer with the dough hook - it takes half the time. Let the dough relax for
a few minutes again.

Shape and measure into 12 equal balls of dough, each
weighing about 100g (4oz). Lightly brush the balls of dough with olive oil. If
you have time, cover the oiled dough with cling film and put into the fridge for
30 minutes. The dough will be easier to handle when cold but it can also be used
immediately.

Preheat oven to 230C (450F), Gas mark 8.

To make
the sauce, lay the tomatoes on a baking tray, cut side up. Add the garlic,
drizzle with olive oil and balsamic vinegar, and season with salt, pepper and
sugar. Cook in the oven for 20-30 minutes, until the tomatoes are completely
soft and blistered. Remove and liquidise and strain. Season again to taste. The
sauce needs to be thick enough to coat the back of a spoon. If it needs
thickening, place in a saucepan, bring to the boil and reduce to thicken, which
could take up to 10 minutes.

Prepare your toppings. Grate the mozzarella;
boil the broccoli florets in water until just al dente (about 5 minutes), then
drain and plunge into iced water to refresh; halve the cherry tomatoes; deseed
and slice the peppers into strips and quarter the red onions, then roast in the
hot oven for 10 minutes with a drizzle of olive oil, thyme leaves, salt and
pepper.

Place on a flat sheet or an upside-down baking tray in the oven -
it's easier to slide the pizza on and off if the surface does not have a lip.
Then, on a floured work surface, roll each ball of dough out to a disc about 25cm
(10in) in diameter - if you have semolina or fine polenta you can use this to
dust your worktop instead of flour.

Place a pizza base on a second, cool
upside-down floured tray, spread with a little tomato sauce and sprinkle with
your chosen toppings and cheese.

Slide the pizza off the cool tray onto
the hot tray in the centre of the oven and cook for 5-10 minutes, depending on
the heat of the oven and the thickness of the pizza, until the pizza is golden
underneath and bubbling on top. I find it best to cook just one or two pizzas at
a time.
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Old 03-07-2013, 01:12 PM   #2
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Default Re: Homemade Pizzas with Quick Yeast Dough

yummyyyyyyyyy
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Old 04-05-2013, 11:14 PM   #3
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Default Re: Homemade Pizzas with Quick Yeast Dough

thanks for nice sharing
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