Saturday, April 14, 2012

Pizza salami

Saturday breakfasts make you much happier with a home-made pan pizza which has a much thicker crust than many other kinds of pizza. Here comes the recipe of the one on today's menu: Pizza salami! 

The pizza dough

3 cups plain flour*add more when needed
2 level teaspoons of salt
2 teaspoons of sugar
3 teaspoons active fresh yeast
1 1/2 cups warm water
3/4 cup vegetable oil

1. Dissolve yeast in warm water with sugar and salt. Let stand until creamy looking about 10 minutes. Add the vegetable oil. Make sure all the ingredients you've had at room temperature.
2. In a large bowl add the flour to the yeast water mixture and knead for approx. 5 minutes until smooth and elastic. Sprinkle with a little extra flour if it's too sticky. The dough should be quite soft so don't be tempted to add too much extra flour while kneading. 
3. Place the ball of dough in an oiled bowl and cover with plastic wrap or a sheet. Allow to rise in a warm place for at least one hour (it should rise more than double in size).
4. Then, on a flour-dusted space take the air of the dough by simply kneading with your hands for a few minutes. Once this is done, roll the pizza to your desired thickness, shape and size. Alternatively, you can cut dough in half and roll each piece to form a smaller round.

Pizza Toppings

3/4 cup tomato sauce
1.5 -2 cups grated gouda cheese
sliced salami *as much as you wish
Vegetable oil

1. Top the pizza dough with tomato sauce, half the the cheese, sliced salami, and  the rest of the cheese again. Sprinkle with olive oil and oregano.
6. Bake pizza until crust is golden brown and crisp at 200C, about 15 to 20 minutes.

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