I have a serious problem with my oven.
I don’t like it.
It’s my enemy in cooking.
It burns my food.
It turns off half way
through the cooking process.
It browns the top of my cake,
but not the bottom.
It. Makes. My. Pizza. Crusts. Harder. Than. RocK.
…you have to find a solution
…you can’t keep annoying your readers with formatting that’s…well, annoying…
Don’t tell Housing.
Don’t get a new one.
Don’t call the repairman.
Come up with a soft version pizza recipe.
So your pizza crusts don’t turn out hard.
3 cups flour (optimally 2 white, 1 whole)
1/4 cup plain yoghurt
3/4 cup warm water
1 tsp yeast
2 tbs olive oil
1 tsp sugar
1 tsp salt
Your favourite, of course! I just used what I had in the pantry/fridge:
1 challot (spring onion)
1 medium onion, sliced
1 tomato, sliced
1/2 cup sliced champignon
1/2 green capsicum, sliced
1 cup sliced black olives
1/4 cup green stuffed green olives, halved
1 cup shredded cheese (use your fave)
dried mint, dried thyme, black onion seed
Combine the dough ingredients in a large bowl and mix to form a soft dough.
Knead for 5 minutes on a floured surface.
Break into parts (I did eight) and leave aside for 1 hour to rise.
Meanwhile, prepare the toppings and grease a baking tray. My dough fitted snugly into a lamington tray, you use one depending on how thick or thin you like your crust.
Here, you can make Naan…. Or you can me Pizza….
Of course, I did pizza, but this is a naan dough recipe….
To make naan:
Preheat the oven to 280 degrees celsius.
Place a large, greased, baking tray to heat inside the oven.
Take the segments and roll each one out to achieve a large, thin naan.
When ready, remove the hot baking tray, and throw on the naan.
Immediately return to the oven and bake for a couple of minutes on each side.
The naan should puff in the oven.
Remove, and repeat until the dough is finished.
I didn’t make naan. I wanted pizza. So…
To continue the pizza:
Preheat the oven to 200 degrees celsius.
Take the dough segments and combine them together to punch down and form one large crust.
Roll to desired thickness and transfer to the baking tray.
Pat down with your hand as it will shrink back a bit.
Begin by spreading tomato paste on the crust.
Add all the vegetable toppings, keeping aside the spices, cheese, green olives, and about 1/4 cup of the sliced black olives.
Next add the cheese, olives and spices. This will stop your vegetables from burning and will give you a gorgeous golden cheesy colour.
Pop into the oven for 20 minutes or until golden brown.
Remove and cut into reasonable portions.
Serve as part of your dinner menu and:
I won’t be making the odd pizza crust again – unless we decide that a new oven can replace the old one
It’s crunch is so soft yet crunchy, you really wouldn’t want to miss such a party-in-your-mouth.