I eat pizza once in a week and I love the homemade dough so I have been searching for the perfect pizza dough for almost a year, doing essays and getting errors until I found the perfect one. With this recipe you will get a thin dough that it will take five minutes. The whole process, I mean, from starting to eating without doing the dough itself, it will get you approximately thirty five minutes. This recipe it is for a well known chef from Spain —the dough—, he is actually from País Vasco, called Karlos Arguiñano and the mains advantages are:
- you do not need to wait for the dough to raise;
- you can take it to the freezer so you will spare some time if you do four, for instance, like that you will have for an entire month.
You will need —it seems a lot but it is not that much—:
- 14,1096 oz (400 gr) of flour
- 0'05 gl (200 ml) of water
- half of a red pepper
- half of an onion
- 10 olives
- 1 or 2 mushrooms
- cheese (I use gouda and cured cheese type)
- tomato sauce
- a pinch of thyme
- a pinch of oregano
- from 1 to 2 cayenne pepper
- a pinch of salt
- a splash of oil
Note: the measures are those used on EEUU, I do not know exactly which ones UK use so I have prefered not to write them. Even though, I do not know if the measures are right. You take the europeans ones, they are right, and convert them yourself if you want. This recipe it is for one person but I think that it may fit for two.
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Step 1: Mix the Flour and the Water.
Just add the flour, 14,1096 oz (400 gr); the water, 0'05 gal (200 ml); the salt and the oil on a bowl and mix it well. You need to create a paste, do not worry if it seems too sticky because you will add more flour in that case on the next step.
Step 2: Spread Some Flour on the Table and Start Kneading.
You need to spread some flour on the table, add the dough on the top and knead. If you see that the paste it is too sticky add flour until the dough it is no more sticky. You will probably need to do it two or three times. Once it got the appropriate consistency, divide the dough in two parts and freeze one of them wrapped in film.
If you are going to eat lately you can place the dough on the refrigerator until you are going to use it. The ones on the freezer will normally need one hour approximately to be able of kneading them.
Tips: I normally do four at once so I have for the entire month, normally I will do it the day before I am gonna use the last one so the next time I will not have to do it.
Step 3: If You Have Done the Dough, You Can Start Here.
Whenever you have done the dough and you took it out of the freezer or you did it and immediately after you are going to do the pizza you just spread some flour on the table you are going to use. You knead, adding more flour when necessary and finish with the roll pin to give form to the classic pizza dough.
After that, you put the dough on a aluminium paper and take it to the oven at 464ºF, fifteen minutes. While cooking it you pass to the next step to cut the ingredients.
Step 4: Cut the Ingredients and Mix Them With the Tomato Sauce.
Cut the ingredients in thin pieces; red pepper, onion, mushroom and olives. Mix them with the tomato sauce, the thyme, oregano and the Cayenne pepper. Save the mix.
Step 5: Take the Pizza From the Oven and Flip It.
Once the pizza has cooked for fifteen minutes you take it from the oven and flip it, but now you save the aluminum paper. You do not need it because, normally, the pizza will be cooked enough to no need the aluminium paper. You take the dough five minutes now on the oven, same temperature.
Step 6: Add the Tomato and the Ingredients.
After this five minutes you take dough and spread on top, with the help of a spoon, tomato sauce —the top it is the one you flipped, so you will be spreading tomato sauce on the part you first put downside—. Then, you add the ingredients on top and take it to the oven again, in order to cook the ingredients a little, another five minutes. Once cooked, you take it from the oven and add the cheese on top and cook five minutes more to melt the cheese. You are done and you can eat.
Tip: I have discovered the marvelous advantages of no buying grated cheese. You take the regular cheese and cut little pieces and you take it to the food processor, not to much in order to avoid melting the cheese. Done.