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Pizza

    Blog entry posted in 'Uncategorised', July 03, 2008.

    I love pizza but there is too much fat and questionable ingredients in purchased pizzas.

    This pizza uses a thin (not thick) baking powder crust. I use a bread machine to mix the dough in about 5 minutes.

    For a 16" pizza crust add 3 cup of flour then 1 TBS baking powder in the bread machine.

    Start the machine on the dough cycle and allow the baking powder to mix with the flour for a few seconds.

    Add 1 cup of water, use about 30 seconds to do so.

    At this point the dough will be to dry. Slowly add additional water until the dough forms an upside down tornado with the tip of the funnel working it way around the top of the bread pan.

    This is just a bit too moist. Add a few sprinkles of flour and the tornado will detach and form a ball.

    Allow the bread machine to run till it reaches the first rise or rest cycle (it stops mixing).

    Turn off the machine.

    Preheat over to 425F.

    Cover you large pizza pan with parchment paper. Sprinkle the paper with flour.

    Place the dough on the paper and sprinkle the dough with flour.

    Roll out the pizza with a rolling pin or glass bottle. At about 3/4 size you may want to hand stretch it and the resume rolling.

    Bake the crust for 10 minutes at 425F. If you want a crisper crust increase the time to 12-13 minutes. Actual time depends on your oven.

    While the crust is baking I heat pepperoni slices in a skillet on low to medium heat. You do not want to cook or fry, just get it warm enough for the fat to liquefy. Transfer the pepperonis to a paper grocery bag or paper towel and blot the grease.

    If I am using mushrooms I saute them.

    Take the crust out of the oven add sauce of your choosing, mozzarella cheese, the pepperonis, mushrooms etc.

    Return the pizza to the oven for 15 minutes.

    Cut and serve.

    Note: The parchment paper in the image was used twice. Flip it over for the 2nd pizza.

    Comments
    bananasiong, July 04, 2008
    I've made once and I found it was difficult to make the crust. After baking the crust was hard :( I think I didn't control the ratio of the flour and the water well. Got to try this someday:) BTW, what is TBS and how big is the cup you use for the flour?
    3v0, July 04, 2008
    1 cup 225 ml 1 tablespoon (TBS) 15 ml Increase the baking powder to 20 ml if you want the crust to rise a bit more. I found that if you prebake the crust for 10 minutes it is fairly soft. When I increased the prebake from 10 to about 13 it was hard to cut and a bit hard to chew. Still good.
 

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