Pizza Dough with Oven and without oven
- 5 years ago
PIZZA DOUGH by NAUSH:
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INGREDIENTS:
• Water (Luke warm) ½ cup + 1 cup
• Instant Yeast (khameer) 2 1/4 teaspoons (2 teaspoons + 1/4 teaspoon)
• Sugar 2 teaspoons
• Salt 1.5 teaspoon
• Vinegar 1 teaspoon
• Olive Oil 3 tablespoons
• All purpose flour (maida) 4 cups
• Samolina (sooji)
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INSTRUCTIONS FOR OVEN:
• Oven Preheat: Temperature 230 *C , Duration: 30 minutes, both rods on (upper and lower).
• Pizza base prebake: Temperature 230*C, Duration: 6 minutes, both rods on (upper and lower).
• Pizza bake (After adding the toppings: Temperature 230*C, Duration 8-10 minutes, both rods on (upper and lower).
• For golden color on cheese: Temperature 230*C, Duration 1-2 minutes with only top rod until cheese is golden
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INSTRUCTIONS FOR STOVE TOP:
• Pan Preheat: Flame : Medium low flame, Duration: 1-2 minutes (It should not smoke)
• Pizza base pre-cook: Flame: Low, Lid covered with aluminium foil or kitchen towel, Duration 6 minutes
• Pizza base cooking: Flame: low, duration 8-10 minutes
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TIPS TO MAKE A PERFECT DOUGH:
• Yeast Proofing Time: 5 minutes
• Dough rising time: 1.5 hours
• Only use measuring spoons and measuring cups…tea cup and spoon will not give you good results.
• Water should be luke warm (neem garam) not too hot not too cold.
• If yeast does not foam then the dough will not rise
• To measure the flour, do not pack the cup with flour. Measure lightly and level them.
• Start with 3 cups of flour. Keep mixing and then kneading. The mixture will be quite sticky keep adding little bit of flour. At a max, you should use 3 cups and 3/4 cup. Using more than that will result in hard dough which will not be soft when baked.
• Knead for 7 minutes straight until sough is smooth and stretchy.
• Keep the dough for full 1.5 hours at a warm place.
• If you keep the dough for longer it will become sour.
PIZZA SAUCE:
• 1 Tomato can of 400 gms (or 4 -5 ripe tomatoes, skin removed and blended)
• Tomato Paste (1/2 packet from 135 gm packet means you need to add roughly 67 gms) or 4-5 tablespoons of ketchup
• Olive oil 2 tablespoons
• Garlic clove 1
• Sugar 1 teaspoon
• Salt 1/2 teaspoon
• Oregano 1 teaspoon
• Chili flakes ½ teaspoon
• Black pepper powder ½ teaspoon
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INGREDIENTS:
• Water (Luke warm) ½ cup + 1 cup
• Instant Yeast (khameer) 2 1/4 teaspoons (2 teaspoons + 1/4 teaspoon)
• Sugar 2 teaspoons
• Salt 1.5 teaspoon
• Vinegar 1 teaspoon
• Olive Oil 3 tablespoons
• All purpose flour (maida) 4 cups
• Samolina (sooji)
------------------------------------------------------------------------------------------------------
INSTRUCTIONS FOR OVEN:
• Oven Preheat: Temperature 230 *C , Duration: 30 minutes, both rods on (upper and lower).
• Pizza base prebake: Temperature 230*C, Duration: 6 minutes, both rods on (upper and lower).
• Pizza bake (After adding the toppings: Temperature 230*C, Duration 8-10 minutes, both rods on (upper and lower).
• For golden color on cheese: Temperature 230*C, Duration 1-2 minutes with only top rod until cheese is golden
-------------------------------------------------------------------------------------------------------
INSTRUCTIONS FOR STOVE TOP:
• Pan Preheat: Flame : Medium low flame, Duration: 1-2 minutes (It should not smoke)
• Pizza base pre-cook: Flame: Low, Lid covered with aluminium foil or kitchen towel, Duration 6 minutes
• Pizza base cooking: Flame: low, duration 8-10 minutes
-------------------------------------------------------------------------------------------------------
TIPS TO MAKE A PERFECT DOUGH:
• Yeast Proofing Time: 5 minutes
• Dough rising time: 1.5 hours
• Only use measuring spoons and measuring cups…tea cup and spoon will not give you good results.
• Water should be luke warm (neem garam) not too hot not too cold.
• If yeast does not foam then the dough will not rise
• To measure the flour, do not pack the cup with flour. Measure lightly and level them.
• Start with 3 cups of flour. Keep mixing and then kneading. The mixture will be quite sticky keep adding little bit of flour. At a max, you should use 3 cups and 3/4 cup. Using more than that will result in hard dough which will not be soft when baked.
• Knead for 7 minutes straight until sough is smooth and stretchy.
• Keep the dough for full 1.5 hours at a warm place.
• If you keep the dough for longer it will become sour.
PIZZA SAUCE:
• 1 Tomato can of 400 gms (or 4 -5 ripe tomatoes, skin removed and blended)
• Tomato Paste (1/2 packet from 135 gm packet means you need to add roughly 67 gms) or 4-5 tablespoons of ketchup
• Olive oil 2 tablespoons
• Garlic clove 1
• Sugar 1 teaspoon
• Salt 1/2 teaspoon
• Oregano 1 teaspoon
• Chili flakes ½ teaspoon
• Black pepper powder ½ teaspoon