Recipes

Pizza Lesson

For who are coming for the pizza lesson on October 24, please review the attached recipes for your shopping list, see you here, for an enjoyable evening.

 

ORIGINAL PIZZA SAUCE

 

Ingredients:

3 tbsp            45 ml               vegetable or olive oil
2                     2                      minced garlic cloves
1/3 cup          80 ml              finely diced green bell pepper
3 lbs               1.3 kg              peeled, seeded and chopped tomatoes
1 tbsp             15 ml               oregano leaves
1 tsp               5 ml                 thyme leaves
1 tsp               5 ml                 basil leaves
1 tsp               5 ml                 salt
2 tsp               3 ml                cracked pepper
2/3 cup          170 ml            tomato paste

Place all the ingredients in a food processor and blend, use as required.transfer to a sauce pot, bring to a boil, reduce heat and simmer until the sauce coats a spoon heavily.

YIELDS 2 CUPS (500 ML

BASIC PIZZA DOUGH

1 tsp                 5 ml                granulated sugar
1 cup               250 ml            warm water
1 tbsp             15 ml                (1 envelope) of active dry yeast
2 tbsp             30 ml               melted butter, cooled
3 1/2 cups      875 ml            all purpose flour
1/4 tsp             2 ml                salt

In a large bowl, dissolve the sugar in the warm water. Sprinkle with the yeast and let stand 10 minutes or until foamy. Stir in the butter.

Stir in half of the flour and the salt into the yeast mixture. Gradually stir in enough of the remaining flour to make a slightly sticky ball.

Knead the dough on a lightly flour surface until smooth and elastic, about 5 minutes.

Place the dough into a greased bowl and let rest 15 minutes. Punch down the dough; cut in half. Roll out each piece of dough into a 11″ (28 cm) circle, allow to rise again, 15 minutes.

Place on a greased 14″ (35 cm) pizza pan. With finger tips press from center half of the pan, rest dough for 10 minutes. Press once again until dough covers the pan completely. The dough is now ready for sauce and toppings

 

 

 

 

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