Monday, 5 June 2017

Pepperoni Pizza


I said it in my last blog that you will be seeing me blogging about bread, right?  Here you go, my Pepperoni Pizza.
I have attended a 4-day bread making foundation course on theoretical and practical part.  In class, we discussed and talked a lot about fermentation and proofing.  We also talked about how yeast helps in fermentation process and carbon dioxide that makes the bread rise.   Surely, making bread is about chemistry experiments.   The process of making bread seems simple but there’s a lot of chemistry to it than meets the eye.  There’s science going on to the loaf of bread that you bake.
 Pizza dough is one of the simplest dough which I learn in class.  It’s straight dough method which doesn’t require sponge dough.
Besides learning, I also got to make new friends.  It’s always so nice to meet with like-minded people and I really enjoyed chatting and exchanging baking tips with one other.  

84g             Plain flour
½ tsp         Yeast
½ tsp         Sugar
1/8 tsp       Salt
1 tbsp         Olive oil
50g             Water

Mix all ingredients in the mixing bowl except olive oil.

Knead it until it forms dough (not necessary to be sketch able)

Incorporate olive oil and continue to knead until the dough is smooth.

Let it rest for 1 hour.

Roll flat the dough in round shape on baking sheet.

Spread sauce and toppings **

Proof for 20 mins.

Bake 200°C for 8 mins.

** Pizza Sauce and Toppings
100g           Onion (1/2 pce), chopped
227g           Tomatoes sauce (Hunts-come in can)
½ tsp         Sugar
1/8 tsp       Salt
½ tsp         Mixed Dried Italian Herbs or Oregano
1 tbsp         Ketchup
                   Black pepper

·        Mixed all the ingredients in the pot and cooked until onion is soft.

Slice few pces of pepperoni thinly.
(There are many ready sliced pepperoni sold in cold storage.  But I chose to take this brand)

Grated Mozzarella cheese.

1 comment:

  1. Hi Amy,
    Must call you 面包 Sifu now. This pizza must be yummilicious!