This sauce is dead easy and perfect for pizza. I'm not going to take any credit for this recipe, belongs to a good friend and baking fiend, they know who they are.
2 Tins Chopped Tomatoes
2 Garlic Cloves, 1 if you prefer less, finely chopped
Large Pinch of Sugar
Squirt of Tomato Puree to taste
Herbs, whatever you like, I use dried mixed Italian herbs
Mash the tomatoes, add all other ingredients and simmer until thick. Its that easy. If like my family, you prefer a smoother sauce, blitz the tomatoes and garlic in a blender and then add all the other ingredients. Use as much or as little as you like on your pizza, add your toppings, bake and eat.
Sunday, 21 April 2013
Bread
I've just mastered bread. It's something that takes time and really doesn't allow for short cuts, but if you can be patient you'll reap the rewards.
500g Strong Plain Flour
7g sachet Quick Yeast
300ml Warm Water
Slug of Olive Oil
1tsp Salt
200°C, 400°F, gas mark 6
Put your flour, yeast and salt into a large bowl, being careful not to mix the salt and yeast. Add the olive oil and start to combine, you can use a mixer with a dough hook or dive in with a hand. Slowly add your water, mixing all the time. Once you have a soft elastic dough, tip out onto a work surface and knead for a good 10 minutes until you have a smooth ball of dough. Return to your bowl and cover with cling film. Now leave to rise, it needs to double in size and may take a couple of hours. Once risen, tip out, knock back and briefly knead again. Shape and place onto a baking sheet or stone. Loosely cover with cling film and rise again. Heat your oven and place a tray of water in the bottom. Once the dough has doubled in size, bake for 25 minutes. When done it should be a nice dark golden colour on top and make a hollow sound when tapped on the bottom. Leave to cool on a rack and don't be tempted to cut it before its cold.
This basic bread recipe can be used for pizza base. After the first rise, knock back, divide into 4 and roll out to the desired size and thickness. No need for a second rise. Add your pizza sauce and toppings and cook in a hot oven for around 10 minutes. Thinner bases take less time so keep an eye on things.
500g Strong Plain Flour
7g sachet Quick Yeast
300ml Warm Water
Slug of Olive Oil
1tsp Salt
200°C, 400°F, gas mark 6
Put your flour, yeast and salt into a large bowl, being careful not to mix the salt and yeast. Add the olive oil and start to combine, you can use a mixer with a dough hook or dive in with a hand. Slowly add your water, mixing all the time. Once you have a soft elastic dough, tip out onto a work surface and knead for a good 10 minutes until you have a smooth ball of dough. Return to your bowl and cover with cling film. Now leave to rise, it needs to double in size and may take a couple of hours. Once risen, tip out, knock back and briefly knead again. Shape and place onto a baking sheet or stone. Loosely cover with cling film and rise again. Heat your oven and place a tray of water in the bottom. Once the dough has doubled in size, bake for 25 minutes. When done it should be a nice dark golden colour on top and make a hollow sound when tapped on the bottom. Leave to cool on a rack and don't be tempted to cut it before its cold.
This basic bread recipe can be used for pizza base. After the first rise, knock back, divide into 4 and roll out to the desired size and thickness. No need for a second rise. Add your pizza sauce and toppings and cook in a hot oven for around 10 minutes. Thinner bases take less time so keep an eye on things.
A Slight Change of Name
Well what a slacker I've been. I started this with good intent and then fizzled it out. Well I'm back and because I want to include other things I've made a slight name change. Cakes will dominate so don't worry.
So, I've had a few ideas of late plus a few suggestions sent my way. I'd love to have a stall at the local farmers market once the weather picks up and I'm in the process of designing a small sticker to put on any cakes I make so that you guys can give me a call if you'd like more.
So, I've had a few ideas of late plus a few suggestions sent my way. I'd love to have a stall at the local farmers market once the weather picks up and I'm in the process of designing a small sticker to put on any cakes I make so that you guys can give me a call if you'd like more.
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