Its the weekend, finally! And weekend calls for special dishes and quality time with family. So are you game to put on the chef’s hat and prepare something for your loved ones tonight? If the answer to that question is yes, then we have the perfect recipe for you — pepperoni red onion pizza.
Blogger Swayampurna Mishra from Lapetitchef shared the easy recipe.
Check it out below:
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Pepperoni red onion pizza from scratch anyone?? Pizza dough is the simplest there is and with my tricks you will get the chewy yet soft pizza base we all love, not the mention that crisp bottom!! I make my own pizza sauce and have a jar handy always but you can use your preferred jarred one too. I love my pizza topping to be very simple.. while yesterday was pepperoni and red onion , chicken keema in a spicy chettinad masala is another fave. In veggies I am partial to mushroom in white sauce or colored roasted bell peppers. Fresh basil is non negotiable as is the drizzle of extra virgin olive oil on the margin of the pizza crust. Putting the recipe here. Give this a go, soon. Recipe: Makes 2 pizza — a 10 inch one and a small 6 inch one. (Thinner crust) 2 cups whole wheat flour or bread flour. 1.5 tsp dry active yeast 1 cup warm water (at 110F) 1 tsp sugar Sprinkle of pink salt 1 tbsp EVOO That’s all we need. 1. Start by activating the yeast. Heat water to 110F or just lukewarm. Add the yeast and sugar and set it aside till it’s all frothy; about 5-7 mins. 2. Add the flour in a large mixing bowl. Add the EVOO, salt, the yeast mixture and knead till soft and supple; about 7 mins by hand or 5 mins on stand mixer. 3. Oil the bowl, cover and let rose till almost 2.5 times the size. (45 mins) 4. Meanwhile set your oven to the highest temp (mine goes to 250C) and pre heat it. But don’t stop when it beeps. This is very important! We want that oven to be like a furnace!! So keep heating it for 30 mins till it’s superrr hot. Time it accordingly. Don’t heat the oven from the beginning. 5. Once the dough is risen, remove it to the countertop and knock out the air. Divide into two portions (or not, up to you). Now gently press it out a bit using your fingers. Here’s two ways to roll out your pizza (don’t use a rolling pin). a. Either use the fist method (slightly tougher; don’t wear rings!) b. Simpler method (that I do) ; hold the pizza dough up and hang in down. The weight of the dough will naturally make it pull down. Now rotate the dough disc like the steering wheel till it’s reached the shape and size you want. Done!! Cont..
Makes 2 pizza — a 10 inch one and a small 6 inch one. (Thinner crust)
2 cups – Whole wheat flour or bread flour.
1.5 tsp – Dry active yeast
1 cup – Warm water (at 110F)
1 tsp – Sugar
Pink salt (a pinch)
1 tbsp – Extra virgin olive oil
*Start by activating the yeast. Heat water to 110F and add yeast and sugar. Set it aside till it’s all frothy; for about 5-7 minutes.
*Next, take a large mixing bowl and add the flour, oil, salt, the yeast mixture and knead till soft.
*Oil the bowl, cover and let it rise till almost 2.5 times the size. (45 mins)
*Meanwhile set your oven to the highest temperature and preheat it. But don’t stop when it beeps. This is very important! We want that oven to be like a furnace. So keep heating it for 30 minutes. Time it accordingly. Don’t heat the oven from the beginning.
*Once the dough rises, remove it to the countertop and knock out the air. Divide into two portions. Now gently press it out using your fingers.
*Roll the pizza.
*Spread sauce on the base, leave a ½ inch margin. Sprinkle mozzarella all over. Lay it with the toppings of choice, sprinkle more mozzarella, add some seasoning and bake.
*Make sure you were heating a pizza stone or a baking tray (turned upside down) while preheating the oven.
*Now carefully (use oven mittens) remove the stone, sprinkle some semolina on the stone and slide off the pizza on to the stone.
*Bake for 12 minutes. The indicator is the cheese and crust, more than the time because every oven is different, so is the size and thickness of your crust.