Welcome back, now it is time for me to post the herb crust pizza. Yesterday I started talking about Pizza and how we Trinidadians came to enjoy this meal and has crowned it as one of our official liming foods. So today I continue with another of our homemade Pizza recipes that my wife has mastered. Of course I had to leave the best for last. Trini herb crust pizza is not your ordinary run off the mill herb crust pizza; it has our local herbs found in the Caribbean that gives it the Trini seal of approval (the only herb crust I know with chadon beni in it).
Too besides, what kind of cook would I be if I didn't Trini-style it up a bit? That is how we do it in the Caribbean. Anyhow, this is my favourite crust because it is so light and crispy. I feel I could eat a whole one by myself with all the toppings smothered, close to drowning, in lots of cheese. Yes! it tastes that great and no! I'm not greedy 🙂 When you make it you'll see what I mean; actually you will taste what I mean. We topped this pizza with lots of toppings and slices of salami but you can use any toppings you like. So enjoy Trini herb crust pizza and tell them where you learnt it; right here with love from Trinidad & Tobago. Enjoy!
Sift the flour, add the herbs and the yeast. Mix the oil and water together and stir the liquid into the flour. Stir to a smooth dough.
Gourmet Style Pizza Recipe (how To Make At Home)
Knead the dough and allow it to rest for about 15 minutes. Divide into two and roll out into 28 circles. Rest the dough into 35 pizza pans or in our case a tawah
Spread the sauce evenly over the dough. * Add the various toppings of your choice. Here we added chopped onions, sweet peppers, tomatoes, corn, pimento and salami. Sprinkle cheese, lots of cheese, and bake for 25-30 minutes in a preheated oven at 230 degrees, or until golden brown.
Well that's it for another piping hot post; see you tomorrow for another of our favourite soup recipes. Believe you me you are really going to like this one. Until then, bye!Pizza Dough Recipe – easiest and tastiest pizza dough you’ll ever need. No stand mixer required or any fancy equipment. Taste as good or even better than store-bought ones!
My First Homemade Pizza
I have never yet met a person who doesn’t love pizza. We all love pizza! And here at home, we can have pizza days any day of the week using this super EASY and TASTY pizza dough recipe. To be honest, making homemade pizza dough isn’t the sexiest or most interesting topic to discuss. As a matter of fact, pizza is always about the TOPPINGS and never the crust. But I’m changing that perspective from now on.
Instead of your usual bland pizza crust, we’re jazzing up the pizza dough with a couple of seasonings to make it as appealing as the toppings itself. Shall we dive right in?
Flour, water, salt, and yeast – with these four you can already make a pretty decent pizza dough. But you probably know me by now. I don’t settle for that, there’s got to be an extra “something something” to make a recipe stand out. In this recipe, I decided to use these following ingredients to create the BEST EVER pizza dough:
Easy And Tasty Starter Pizza Recipes By Home Cooks
I intentionally use olive oil for this recipe as it adds flavor into the dough and keeps it tender. If you don’t have olive oil on hand, feel free to replace it with any cooking oil like canola, sunflower, soybean, vegetable oil, etc. But then again, it all comes down to the flavor.
Oh yes, you can. Make sure to let the dough rise before freezing it, then divide it into your desired pizza portions. Wrap it up tightly with plastic wrap and freeze for up to 3 months. When ready to make pizza, just thaw the dough overnight in the fridge, bring it to room temperature and roll it out. Have fun with the toppings!
Good question! Since there’s a presence of yeast in a dough and we want to take advantage of its qualities when it’s at its peak, 3 days would be the standard but up to five days is fine. Some would say that cold fermenting is a thing and have tried using a week old dough which taste somewhat like a sourdough. Doesn’t taste bad, but then again, it’s not the same when you use a freshly made dough. So best move, I’d say, is to freeze the dough on the 3rd day if you can’t use it yet.
Homemade Pizza Made From Scratch
I remember as a kid how I’d fancy being a pizza artist ’cause of how they stretch the pizza dough, twirl it around and throw it in the air. It was just fascinating to watch, even to this day! Though I haven’t mastered that move YET (still hopeful though), you can stretch your pizza dough using a rolling pin to roll out the dough into a circle.
Alternatively, you can use both of your bare hands to stretch and flatten it out to your desired width. I prefer using my hands ’cause I love to feel the texture of the dough. And a little bit of heat from your hands does wonder when it comes to the texture of your crust – just my personal observation.
When you’re done with your dough, you can go ahead and top it to your heart’s content. Here are some of our favorite pizza toppings:
Mama's Homemade Pizza Pie Recipe
In a large bowl, combine warm water, sugar and instant yeast, allow to sit for about 5 minutes until it becomes foamy.
Pour dry ingredients into wet ingredients a little at a time and mix after each addition. Add in olive oil and use a wooden spatula to stir vigorously until mixture is fully incorporated forming an elastic ball and is beginning to pull away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for about 6 to 7 minutes or until smooth and elastic. The dough will still be slightly sticky but should be manageable with your hands.
Homemade Roti Pizza With Spicy Sausage And Feta
Drizzle a separate, large, clean bowl generously with oil and use a pastry brush to brush up the bowl including the sides. Place dough in the dough and cover with a kitchen cloth. Place in a warm place and let it rise for about 1 hour or until dough doubles in size. Preheat oven to 425°F (215°C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth, about 3-5 times. Using either your hands or a rolling pin to work the dough into 12″ circle. Line a pizza pan with parchment paper and transfer dough to the pan. Either pinch the edges or fold them over to form a crust. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven. Add desired toppings (pizza sauce, cheese, veggies, pepperoni etc) and bake in preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.
Calories: 204 kcal (10%) | Carbohydrates: 31 g (10%) | Protein: 5 g (10%) | Fat: 7 g (11%) | Saturated Fat: 1 g (6%) | Sodium: 294 mg (13%) | Potassium: 57 mg (2%) | Fiber: 1 g (4%) | Sugar: 1 g (1%) | Calcium: 9 mg (1%) | Iron: 2 mg (11%)
Homemade Pizza But Better By Jukka Salminen
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