They named it Gourmet Pizzas, Amazing creations of Masters Chefs I worked with. All in !! toppings such as whole grilled lobsters, jumbo prawns, salmon steaks and/or simply grilled vegetables. Here, we have a nice presented roasted lamb rack topped on a 10 inch diameter pizza margherita. Enjoy !!
Dough Recipe
1kg All purpose flour
50 gr fresh yeast
500 gr luke warm water
60 gr extra virgin olive oil
25 gr salt
15 gr sugar
Method & directions
In a small bowl with luke warm water, brake & drizzle fresh yeast, stir to dissolve. Set aside until yeast starts to form bubbles.Sift flour, add salt & mix, pour on a surface. mold & mound shape with a hole in the center. Pour yeast mixture, olive oil & sugar. Draw all ingredients together to form a dough, drizzle some flour on the surface. Place dough on floured surface to knead thoroughly to desired consistency until it will no longer sticks to your hands. Oil a large bowl, transfer kneaded dough & make cross incision on top. cover until doubles the volume, more or less in 2 hours in room temperature of 75F / 24 C. Punch down to free air bubbles. divide into your desired sizes of pizzas
100 gr dough - 10 inch diameter pizza for firewood ovens, thin crusted brick pizzas
180 gr dough - 10 inch diameter pizza for conventional ovens, thick pan pizzas
Conserve in a covered container until use in a fridge with a minimum of 3C temperature.
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