Friday, 27 February 2009

The Best Pizza Dough & Pizza Sauce

There is an unbreakable ritual in my family, which is that on fridays we eat pizza......and I don´t mean the bought kind, it has to be home made. As I moved away from home 10 years ago I have tried to honor the ritual with my family as my brothers and sisters try the same thing with their families. There is nothing better than kicking back with you family and eating a home made pizza and drinking a glass of wine with the friday TV entertainment..................right??..:)
I don´t think that I have to remind you guys that this is really easy to make, and don´t be affraid to make your own pizza dough at home becouse it will taste so much better. If you try out this recipe you could leave out the pine nuts and use 200g of corn flour to 800g of plain flour. It will give a really cool yellowish color to the dough and a slight more Italian flavor.
For the Pizza Doug

1kg all-purpose flour
12g dry yeast
150ml white wine
480ml lukewarm water
4 tablespoons extra virgin olive oil
1 teaspoon salt
handful of toasted pine nuts, chopped (optional)
Pour a mount of flour on a smooth work surface and create a well in the middle of the flour.
Add the yeast into the well, along with white wine, pine nuts (optional), olive oil and a portion of salted lukewarm water.
Work flour slowly, adding the rest of the salted lukewarm water as needed until it turns into uniform dough. Knead well and form a ball.
Dust the inside of a bowl with a little flour, add the pizza dough. Cover with a damp cloth and let rest to rise for about 45 minutes at room temperature. For the Pizza Sauce
3 tins chopped tomatoes
4 cloves garlic, chopped
handful fresh basil
salt and pepper

Add olive oil to a pan. Fry the garlic and basil for 30 seconds. Add the tin tomatoes and season with salt and pepper. Let simmer for 5 minutes.

Pour the sauce through a sive and push the sauce through with the back of a spoon. Throw away the leftover basil and garlic...they have done their job. Add the sauce back to the pan and let simmer on low heat for 3 minutes. Set aside to cool.

2 comments:

Iris Heidur said...

Ja hérna, hvítvín í pizzabotn!! Interesting. Hvað er yeast? Enska ekki alveg mín sterka hlið..þyrftir að hafa bloggið á dönsku :)Hef búið til heilhveitipizzabotna undanfarið og þeir eru að mér finnst bara betri en með hvítu hveiti...og aðeins hollari. Þá eru skvísurnar þínar á leiðinni heim..frábært að fá Lilju aðeins í heimsókn. Setti inn nokkrar myndir.
Heyrumst.

Guðmundur Birkir Pálmason said...

yeast er ger, já heilhveiti botn er helvíti góður.

Já frábært að frænkurnar fengu að hittast aðeins, Lilja Marín kom með nokkra takta tilbaka frá Dagmar Lilju...:)

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