Wednesday,18 October, 2017
Current issue | Issue 1246, (14 - 20 May 2015)
Wednesday,18 October, 2017
Issue 1246, (14 - 20 May 2015)

Ahram Weekly

Sufra Dayma — Pizza Margherita

Makes one large pizza

of 40 cm diameter



Ingredients:

Basic Crust Dough:

2 cups pizza flour

1.5 tsp dry active yeast

1 tbsp castor sugar

1 tsp salt

2 heaped tbsp whole milk powder

2 tbsp extra virgin olive oil

Warm water

Additional flour

Topping:

100 mls tomato basil/oregano sauce

120 gm fresh buffalo mozzarella balls (packaged in liquid)

120 gm mixture of grated Parmesan and Gouda

120 gm pitted, halved Kalamata black olives

Tomato Sauce:

2 tbsp tomato paste

1 tbsp olive oil

1 tbsp dry basil

1 tbsp dry oregano

Salt + pepper



Method:

Combine flour, salt, powdered milk in a large bowl.  In a tall glass jug; blend yeast and sugar in half a cup of warm water.  Stir to combine.  Cover and allow to rise in a warm place.  When foam is formed on the surface and mixture is risen; (approximately 10-15 minutes), pour over flour mixture and blend.  Add oil and very small amounts of warm water, at intervals, until mixture is well blended and a non-sticky dough is formed.  Knead by hand or in a food processor for five minutes.  If needed; dust your hands with additional flour. Lightly flour working surface as well.  Shape dough into a large ball.  Place in a lightly floured bowl and cover well with plastic wrap.  Allow to stand in a warm place until doubled in size; approximately for two hours.  If you need more time, allow to stand in room temperature, covered, for up to eight hours; or refrigerate for overnight.  Remove.  Punch for a couple of minutes.  Knead again for a couple of more minutes.  Roll with a roller pin, upon a lightly floured surface; forming a very thin circle.  Lift over the roller pin and place upon pizza pan.  Cover and allow to rest for another 15 minutes.  To prepare sauce:  Start ahead of time, to allow sauce to cool off completely.  Heat a small saucepan over medium.  Add olive oil.  Stir in tomato paste.  Rub basil and oregano over paste and stir until fragrant.  Season with salt and pepper.  Add a small amount of water.  Bring to the boil.  Simmer still keeping sauce thick.  When completely cool; spread an adequate amount of sauce over pizza dough and even with a back of a spoon, or a spatula.  Top with mozzarella, then with Parmesan and Gouda mixture.  Arrange olives on top and bake in a preheated oven of 220/240 degrees C; for 10 to 12 minutes only.  Remove from oven.  Allow to stand for a couple of minutes.  Slice and serve.

N.B.:  You can add any other extra topping you favour, provided you do not cram ingredients; lest crust should not cook.

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