Easy Pizza Dough Recipe Video

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Basic Pizza Dough Recipe

1kg Baker’s flour (plain flour with a high protein level)

10g salt

10g sugar

20g dry yeast (or 40g fresh yeast)

660ml cold water

Wood-Fired Pizza Dough Recipe

Wood-Fired Pizzas

600g Strong baker’s flour

400g Semolina flour

10ml extra virgin olive oil

10g salt

10g sugar

20g dry yeast

650ml water

Will make 7 x 12” pizzas (225g each), or 8 x 10” pizzas (200g each)

Method

Making Pizza Dough By Hand:

Making Pizza Dough

Mix all the dry ingredients together, and create a well in the centre.

1. Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by slowly bringing the flour into the water in the centre.
2. Add the remaining water if necessary, depending on how dry the mixture is (it’s best to start with a little water and only add more if needed).
3. Knead the dough, by pressing down with the palms and heel of your hands away from your body, and then turning the ball of pizza dough after every pass.  (If the dough is too large to manage, break it down into two even batches).
4. Continue kneading until you have a smooth ball of dough to work with – this should take roughly 10 minutes of kneading.  (You should be able to pull a piece of the dough out and stretch it quite thin, until it becomes translucent when held up to the light.  This is when you know the pizza dough is ready.)

How To Make Pizza Balls:

Pizza Dough Balls

1. Divide the pizza dough into balls of the desired weight – for 12” pizzas they need to be 225g (7), for 10” pizzas you’ll want it to be about 200g (8).
2. Create round balls by taking each piece of dough in your hands, push your two thumbs into the centre and at the same time stretch the outside around it.
3. Turn the dough halfway around, and repeat this process 3 or 4 times till you have a round ball with a smooth skin.
4. Lightly dust your work bench with flour, and place the dough ball on the bench with the flatter side down and the roundest part facing up.
5. Cover your dough balls with a damp tea towel or cloth to prevent a tough skin from forming.
6. Let the pizza dough balls rest for about 10 to 15 minutes under the tea towel.  This will make it much easier to roll out the balls later and help it hold its shape.  If you don’t allow it to rest long enough it can result in serious shrinkage of the pizza dough after it has been rolled out.

Preparing Your Pizza Bases:

Pizza Base

1. Take your pizza dough ball and place it on a lightly floured section of your bench.
2. With the palm of your hand, press down into the middle slightly, turning the ball a couple of times as you do this – this should flatten the ball while beginning the round shape you want to achieve.
3. Take your rolling pin, starting at the centre of the pizza dough and push out towards the edges.
4. Turn the dough as you do this, to keep your pizza as round as possible.  At this point, your main aim is to push any air bubbles out of the dough.  If you just push the rolling pin back and forth, the air bubbles may remain in your dough and it will not cook evenly in the oven.  Instead you’ll most likely have bubbles rise while the pizza is in the oven, and push any toppings off to the side as well.

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Pizza And Parma Cookbook

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Recipe Preparation: bake

Recipe Serves: 6

Ingredients for Mexican Eggplant Recipe

Mexican Eggplant Recipe

1 lg Eggplant
1/4 c Veg. oil
1 cn (15 oz) tomato sauce
1 cn (4 oz) chopped; mild green chillies
1/4 c Chopped green onion
1/2 ts Ground cumin
1/2 ts Garlic salt
1 c Grated cheddar cheese 4 oz.
6 Ripe olives; sliced
1 c Sour cream 8 oz.

Mexican Eggplant Preparation

Peel and slice eggplant. Brush both sides of each slice with oil.

Place in a single layer on a greased baking sheet and bake at 450F for 20 minutes.

Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan.

Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole dish layer the eggplant, sauce and cheese.

Top with sour cream and olives. Bake at 350F for an additional 20 minutes.

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I’m not entirely sure why this is called Idiot Bread Pizza, maybe because it’s so easy to make that anyone can do it… anyway, enjoy!

Recipe Preparation: cooking and baking

Recipe Serves: 1

Ingredients for Idiot Bread Pizza Recipe

Idiot Bread Pizza

DOUGH:—–
1 pk Yeast
1 tb Sugar
4 c Flour
2 c Hot water
1 ts Salt
TOPPING:—–
1-1/2 pt Tomato (pizza) sauce
12 oz Mozzarella cheese
1 lb Hamburger
Or sausage or pepper

Idiot Bread Pizza Preparation

Dissolve yeast in warm water. Add sugar, salt and flour.

Mix well with spoon and spread in two greased 9×13 pans. Let rise for one hour.

Spread about 1 1/2 pints of your favourite tomato (pizza) sauce on top. Add 12 ounce shredded Mozzarella cheese and one pound cooked hamburger (or sausage or pepperoni).

Put pizza in oven preheated to 500F (as hot as you can possibly get it); reduce heat immediately to 400F and bake 35 minutes or until cheese is melted.

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Recipe Preparation: cooking and baking

Recipe Serves: 1

Ingredients for Beer Bread Recipe

Beer Bread

3 c Self-raising flour
1 tb Sugar; optional
1 can Beer; at room temperature
1 Egg; beat w/ 1 Tb water

Beer Bread Preparation

Combine flour and sugar, pour in beer and stir just until dry ingredients are moist.

Pour batter into greased and floured loaf pan and let sit for about 15 min. to rise.

Dough will be very gooey. Brush top with egg mixture and bake in pre-heated 375 F oven for about an hour or until pick comes out clean.

When done, brush top with butter. I like to add things like 2 cups shredded cheddar cheese and 2 tblsp. caraway seeds, or the cheese and some fresh chopped jalapenos or just use your imagination.

If you add these things, add them to the flour and mix well before you add the beer.

Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Chicken in Coriander Sauce Recipe

Easy Chicken In Coriander Sauce

1-1/2 ts Corn oil
8 Chicken thighs
3/4 lb Onions — peeled and sliced
1/2 c Dry white wine
1 small Bunch cilantro/coriander
1/2 ts Salt
1/2 ts Freshly ground black pepper hopped

Chicken in Coriander Sauce Preparation

Heat the oil in a large non-stick skillet. When it is hot, add the thighs in one layer and sauté them over medium to high heat for 4 minutes on each side, until nicely browned.

Remove the chicken to a platter. Add the onions to the drippings in the skillet. Sauté for 1 minute.

Stir in the garlic, wine, and coriander stems, and sauté for 10 seconds longer.

Return the chicken to the skillet, add the salt and pepper, and bring the surrounding liquid to a boil.

Cover the pan, reduce the heat, and boil gently for 15 minutes.

Stir in the coriander leaves and serve two chicken thighs per person.

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Recipe Preparation: bake
Recipe Serves: 1

Ingredients for Australian Jack Recipe

2 ts Water
1-1/2 c Oatmeal
1 ts Ginger, powder
1/4 lb Butter, unsalted
1/3 c Sugar, brown, dark
1/4 ts Baking soda

Australian Jack Preparation

Cream the butter; add the sugar and beat until light and fluffy. Dissolve the baking soda in the water and add, stirring well.

Add the oatmeal and ginger, mixing well. The mixture should be fairly firm. If necessary, add a little more oatmeal.

Knead lightly on a floured surface. Preheat oven to 150C. Press the mixture in a buttered baking dish, about 8 x 12 inches. The dough should be about 1/2 inch thick.

Bake in the 150C oven for 35 minutes, or until brown on top. Cut into squares while hot.

Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Curried Mussels with Mushrooms Recipe

Mussels

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee (clarified butter)
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped [scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

Curried Mussels with Mushrooms Preparation

Whole shelled mussels in a white curry sauce along with slices of button mushrooms and other goodies. The curry isn’t what we would normally think of as a curry, there isn’t any curry powder called for (though it would probably be good).

1: Scrub mussels under cold running water; remove beards. Combine mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand for 10 minutes; drain and chop chillies. Heat ghee in medium frying pan, add chillies, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat, simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated through.

Serves 4.

NOTE: Recipe is best made just before serving.

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Recipe Type: Free Bacon Recipes
Recipe Preparation: boil

Recipe Serves: 4

Ingredients for Braised Turkey Legs (Pressure Cooker) Recipe

Braised Turkey Legs

4 sl Bacon
4 Turkey drumsticks
2 tb Oil
2 md Onions; quartered
2 Carrots; peeled and sliced
2 Stalks celery; trimmed and chopped
1/4 lb Mushrooms; sliced
2 c Chicken or turkey stock
Salt and freshly ground pepper
1 Bouquet garni
1 tb Tomato paste
2 tb Cornstarch

Braised Turkey Legs (Pressure Cooker) Preparation

Wrap the bacon around the turkey drumsticks and secure with wooden toothpicks.

Heat the oil in the uncovered cooker and fry until brown. Remove turkey and set aside.

Brown the vegetables. Drain off excess fat and stir in stock, seasoning, bouquet garni and tomato paste.

Put the turkey legs on the vegetables. Cover with lid and bring to High (15 lb. pressure). Cook for 20 mins.

Reduce pressure quickly. Discard bouquet garni and toothpicks. Put turkey and vegetables in a serving dish.

Mix the cornstarch to a smooth paste with a little water and add a little cooking liquid. Add the mixture to the cooker and bring to a boil, uncovered, stirring until the gravy thickens. Pour over the turkey.

Serving Ideas : Serve with rice or potatoes or hot biscuits/scones split in half.

NOTES : Delicious Flavor. I extended the time required from 15 to 20 minutes as it was still a little chewy. For small pressure cooker, break off ends of legs to fit. Either discard or cook with rest of turkey for extra flavor.

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Another delicious Winter warmer recipe for you to enjoy, I hope you like it!

Recipe Preparation: boil

Recipe Serves: 6

Ingredients for Creamy Squash Soup Recipe

Creamy Squash Soup

3 sl Bacon
1 c Onion, finely chopped
2 Cloves garlic, minced
2 c Mashed cooked winter squash
2 tb All-purpose flour
1 cn (12 ounce) evaporated milk, divided
3 c Chicken broth
1/2 ts Curry powder
1/2 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
Sour cream, optional

Creamy Squash Soup Preparation

In a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 Tbsp. drippings; saute onion and garlic in drippings until tender.

In a blender or food processor, puree squash, flour1/3 cup of milk and onion mixture; add to pan.

Add broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes.

Top servings with a dollop of sour cream, if desired. Sprinkle with bacon.

Yield: 6-8 servings.

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