For the dough base:
Source: Adapted and modified from 孟老师的100道面包
Make: 2 thin crust pizza (2 x 11”)
100g high gluten flour (refer to note 1)
100g low gluten flour (refer to note 1)
10g superfine sugar/ golden castor sugar
½ tsp salt
2g (½ tsp) instant dry yeast
10g extra virgin olive oil
- Place all the ingredients except olive oil into the mixing bowl. Fix on the dough hook and switch on the kitchen mixer. With low speed, let the machine mix (knead) the ingredients until rough dough is formed and the side of the bowl is clean.
- Add in olive oil. Using medium speed, knead till the dough is smooth and elastic Test the dough to see if it is well kneaded. (refer to note 2)
- Round the dough, transfer to a lightly greased bowl and cover with cling wrap. Let it rest for another 1 hour until the dough is doubled in size (refer to photo d). Test the dough to see if it is ready. (refer to note 4)
- After resting, gently punch down to deflate the dough. Bring the dough out to a lightly floured surface.
- Divide the dough into two equal portions. Shape into 2 balls (refer to photo e).
- Stretch the dough out with your hands or roll out using rolling pins into round circles, about 0.5cm thickness. (refer to note 5 and photo f)
- Toss the dough as it will produce a more tender and crispy crust. Sad to say that I still haven’t mastered the skill yet.
- Watch this VIDEO CLIP to learn how to make pizza dough fundamentals .
- Place the dough on a lightly greased pizza pan (refer to note 6). Push out the dough to make a rim at the border. Use a fork to prick some holes on the pizza.
- Cover with cling wrap and let it rest for 15 minutes.
- After resting, brush or spray oil lightly on the dough.
- Spread the sauce over the dough. Sprinkle some cheese (optional). Arrange your choice of toppings (refer to suggestion below) and lastly sprinkle over the remaining cheese. Let it rest for another 15 minutes.
- Preheat your oven to 220 C for 15 minutes.
- Bake your pizza for 12 -15 minutes, or until the cheese is golden and bubbling, and the crust is sufficiently brown and crisp. Rotating the pan once towards the last 5 minutes so the pizza is cooked evenly. (refer to note 7)
- Remove the pizza from the oven and transfer to a cooling rack/ chopping board. Allow it to cool for 5 minutes before slicing the pizza.
- For high gluten flour, use flour with 12% or more protein. I used my own combination of flour: 120g bread flour, 40g plain flour and 40g finely ground semolina flour*. (*Semolina flour adds colour and flavour to the pizza). Try to experiment with different combination to get a different texture eg 160g bread flour and 40g finely ground semolina flour. For more info about flour, please read this article.
- Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. This is called “membrane test” (refer to photo b). If your dough still has not reached this stage, continue kneading.
- If the dough is too sticky to handle, dust your clean hands with flour. But do not add too much flour. The lesser flour you add, the better the results.
- With a flour dusted finger, poke hole in the centre of the dough until it reaches the bottom. If the hole remains, it’s ready.
- If you have problem rolling out the dough, let it rest for 10 minutes first.
- It is best to use pizza pan with holes as it will ensure the pizza base is cooked evenly and produce a crispier crust.
- You may also pre-cook the pizza dough for 4 minutes, remove the crust from the oven and pop any large air pockets that may have formed. Then add sauce, toppings and cheese to the dough and continue baking as per step 13.
- Do not overload your pizza dough with the toppings.
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a) How to make tomato sauce
1 can (14oz) chopped tomatoes
1 small clove garlic, crushed
1 small red onion, finely chopped
1 pc bay leaf (optional)
1½ tbsp tomato paste
2 tsp tomato ketchup
2 tsp dried Italian mixed herbs (or any combination of basil, oregano, thyme, rosemary)
2 tsp sugar
1½ tbsp extra light olive oil
80ml stock/ water
Salt and black pepper to taste
- Heat up oil in a pan. Sauté garlic and onion until fragrant and onion is soft.
- Add in diced tomatoes, tomato paste, tomato ketchup, Italian mixed herbs, sugar and stock/ water.
- Bring it to a boil and lower the heat. Simmer for 30 minutes (first 10 minutes cover with lid and the remaining 20 minutes without the lid) until the sauce is thickened. Stir occasionally to prevent it from catching the bottom of the pot.
- Add salt and black pepper to taste. Add more sugar if needed.
- Let the sauce cool down a bit and puree it in a blender.
- If the sauce is too watery, add some cornstarch to thicken.
- You can make this sauce in advance/ overnight.
- This sauce can also be used with pasta.
- You may not finish using the sauce with this pizza dough recipe. So keep the remaining in the refrigerator or freeze it for later use.
Cooked prawns/ squids
Grated cheese (Mozzarella, Parmesan cheese, mature Cheddar cheese etc)
Small bunch of basil leaves (as garnishing)