Everyone loves pizza, but what is interesting to me is that everyone seems to like it a bit different. My husband and I loved the pizza we ate in Florence, Italy. It was simple, with not a lot of ingredients, thin crust and totally delicious.
I found this photo online and it is an example of that perfect pizza we found in Italy. I eat gluten free 99% of the time, but that one night in Italy I ate three pieces of my husband’s pizza. I had ordered a salad, but I guarantee his pizza looked a lot better than my salad. I savored every bite and unsavored it about three in the morning when I woke up quite ill. But I still loved that pizza and going forward eat in a lot more moderation.
I have been trying to made a good pizza crust for a while. I have used Paul Hollywood’s recipe and America’s Test Kitchen. I sort of combined the two to some success. I am realizing there is a real art to making great pizza.
Muesli And Banana Sourdough From Paul Hollywood's How To Bake
With this pizza I used a pizza stone with a pizza dish on top. I heated the oven to 550 degrees (blew out the fan) and added the pizza.
Lesson here: Maybe a little lower temperature is okay, roll out the dough thinner and add the basil after the pizza is done. I used a fresh mozzarella, but not the best I could find, so next time I will find a buratta mozzarella, as it is softer and much more flavorful. I always make my own sauce, but find it is better if I use fresh tomatoes rather than low sodium canned. I have a wonderful herb garden on my back porch, so always use a variety of fresh herbs.
The next pizza next pizza I attempted I used my new cast iron pizza pan described by America’s Test Kitchen as being the best. For this I decided to use up the rest of some sausage from the night before. I had to wait for a turn in the oven, and the pizza dough kept rising.
Cheese Bread Recipe
After the fact I watched a video on how to use this new cast iron pan. I did not want to take it out of the oven, so attempted to put the toppings on while it was still in the oven. This is where I say: “failure”. The crust was messy, too think and had a rather odd shape. Next time, take the pan out of the oven and add toppings.
The bottom of the crust on this pizza was perfectly cooked, but it sat out a little too long, so it grew in the heat of the kitchen. I also discovered that I really don’t like sausage on my pizza, or mushrooms. Lesson learned: Get it together faster, keep it simpler and take the dang pan out of the oven to add toppings. BTW we threw this one out. One taste was enough to know neither of us liked it much. Crust was great, but toppings were too much. Great way to ruin a yummy crust.
This one was our favorite, even though cooked on just the pizza stone and not the cast iron. I do admit, I kind of messed the only one cooked on the pizza cast iron.
Paul Hollywood Puts The Ultimate Twist On Cheese Bread
Conclusion of this experiment: Make the dough as it tells you in either recipe, divide it in thirds like it tells you and unless you are cooking for several, freeze two of the pizza dough balls for later. Every recipe I have tried makes way too much pizza dough for two people.Paul Hollywood’s margherita pizza, ultimate sausage roll, and bread and butter pudding recipesInterviewThe baker gives his take on some of the most classic dishes
Put all the dough ingredients into a large bowl and mix, using one hand or a wooden spoon, until you have a soft dough that comes together as a ball. Tip the dough out on to a lightly oiled surface and knead well for 10 minutes until smooth and elastic. Alternatively, use an electric mixer fitted with the dough hook to mix and knead the dough, allowing two minutes on a slow speed and seven on medium.
Put the dough back into the bowl, cover with a large plastic bag and leave to rise for at least two hours, though ideally three to four.
Pan Roasted Tomatoes, Garlic, Mozzarella & Basil Pizza
Tip your risen pizza dough out on to a lightly floured surface and divide into four 200g pieces. Flatten down each piece then fold it over and place in a cage formed by your cupped hand on the work surface. Move your hand in a circular motion to roll each ball lightly but firmly into a smooth, taut ball. Leave the balls to rest on the floured surface covered with a roomy plastic bag, to prevent them from drying and cracking, for about 30 minutes.
Roll out and stretch each ball on a lightly floured surface to a thin circle, 25-30cm in diameter. For the topping, using a blender or food processor, blitz the tinned tomatoes until smooth.
Put a small ladleful of tomato pulp in the middle of each pizza base (dry-fried if cooking in a standard oven, uncooked if using a pizza oven) and spread out to 2-3cm from the edge. Sprinkle with the grated Parmesan, then break off little pieces of mozzarella and scatter all over the tomatoes.
Paul Hollywood's Bloomer Recipe
Preheat your oven to its highest setting then bake each pizza on a tray for five to seven minutes until the topping is melted and golden and the pizza crust is crisp. Scatter the basil over and drizzle with extra-virgin olive oil. Serve at once.
To make the pastry, put the flour, salt and butter in a bowl. Mix the lemon juice with the water and add three-quarters of the liquid to the bowl. Gently stir until it forms a lumpy dough, adding the remaining liquid if required. Don’t knead or work too much – you want lumps of butter through the dough.
Tip the dough on to a floured surface and flatten to a rectangle. Using a rolling pin, roll into a narrow rectangle around 2½cm thick. Fold a third of the dough on itself, then the opposite third down over that, as if folding a business letter. Wrap the pastry in cling film and chill for at least 20 minutes.
Baking Star Paul Hollywood Returns To The Classic Recipes
Unwrap the pastry and repeat, rolling the pastry at 90 degrees to the original roll, to a rectangle 40cm x 15cm, then folding as before. Wrap and chill for 20 minutes. Repeat the process twice more, chilling the dough for at least 20 minutes between folds.
For the filling, heat the oil in a small frying pan over a medium heat, add the onion and cook for 10 minutes until softened and turning golden-brown. Leave to cool.
In a bowl, mix the sausage meat with the onion, Stilton, thyme and white pepper. With floured hands, roll the filling into a 20cm-long sausage and wrap tightly in cling film. Chill for 30 minutes.
Paul Hollywood's Cheddar And Apple Sourdough. (and A Cheese And Pickle Variation)
Roll out the pastry to a rectangle, 30cm x 20cm, and trim the edges to neaten. Place on a baking tray and chill for 20 minutes. Unwrap the sausage and lay it along the pastry rectangle, 6cm from one edge.
Brush the exposed pastry with beaten egg yolk, leaving the 6cm border clear. Fold the egg-washed pastry over the sausage filling to meet the border and encase the sausage filling. Press the edges firmly together. Press a floured fork firmly along the sealed edge.
Brush the sausage roll all over with more egg and score the pastry on the diagonal. Chill for 15 minutes. Heat your oven to 210°C/Fan 190°C/Gas mark 6½. Brush the pastry again with egg, all over, then sprinkle with the seeds. Bake for 30 minutes or until the pastry is golden and crisp and the sausage meat is cooked through.
Kitchen Delights: White Cob Loaf By Paul Hollywood
Butter the slices of bread. Cover the base of the baking dish with a layer of buttered bread. Scatter over half of the raspberries and half of the white chocolate chips. Layer the remaining bread slices on top and scatter over the remaining raspberries and chocolate chips.
In a pan over a medium-low heat, heat the milk and cream together with the vanilla seeds. Beat the eggs and sugar together in a bowl, then pour on the hot creamy milk, stirring as you do so. Carefully pour the egg mix over the bread.
Stand the baking dish in a deep roasting tray and pour enough cold water into the tray to come about 2½cm up the side of the dish.
I Made Paul Hollywood's White Bread Recipe. A Bit Underproofed But Otherwise Ok.
In a small pan, heat the apricot jam with a splash of water, then pass through a sieve; set aside. Dust the pudding with icing sugar and wave a cook’s blowtorch over the surface to caramelise. Brush with the warm apricot glaze and serve, with clotted cream or ice cream if you like.
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