Hi
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.
HAPPY BAKING!
INGREDIENTS
84g Plain
flour
½ tsp Yeast
½ tsp Sugar
1/8 tsp Salt
1 tbsp Olive
oil
50g Water
METHODS
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
Sauce
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.
Toppings
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.
Hi Amy,
ReplyDeleteMust call you 面包 Sifu now. This pizza must be yummilicious!