How to Make A Homemade Pizza
Cooking is not everyone’s cuppa, but when you got to do it, you just got to, especially if you craved to create something from scratch after watching a show online or on the telly. Let us look at the medium of making homemade pizza from two angles – one with the whole methodology of the base from scratch, and the other from slathering on the toppings with a ready-made base.
The Whole Nine Yards
Ingredients – a quarter of an ounce of dry yeast soaked in a small bowl with a quarter of a cup of warm water and a teaspoon of sugar. Mix the yeast, sugar and warm water. Once the yeast dissolves (after about 5-10 minutes) add 3 cups of all-purpose flour, salt and a cup of vegetable oil. Knead this for about five minutes and set aside covered with cling wrap for about an hour or so, it will double in size.
Get the rest of the toppings ready – if you have leftovers in the fridge, this is ideal. Otherwise, in a wok fry about half a kilo of mince with oregano, some garlic shaves, pepper and salt to taste. You can add more herbs, based on your requirement. Add a dollop of tomato sauce to the ensemble but do not get it to be too runny. Taste as you go along to ensure that the meat is cooked and has adequate spice, and salt.
Remove the dough, and knead it again. Roll it out to about half an inch thick and put it on a pizza pan or a tray that you have greased (it should not stick on the tray. First, slather on tomato ketchup on the pizza base, add the mince, and bake in a moderate oven until the top of the base has a golden brown sheen. If you have sliced onions, some bell peppers, olives, pepperoni, add them too. Add dollops of mozzarella cheese for the gooey taste. Alternatively, shavings of cheddar also work wonders.
The Easy Way
Use a store pizza base, and you will have your pizza ready in a jiffy. Again slather tomato ketchup on the base. Add toppings based on your preference. Keep them ready. Go with salami, some slivers of red, green and yellow peppers. Olives are also ideal, tip in some sausages (choose your meat), some shavings or dollops of cheese and bake for about ten minutes. Serve hot. If you have some roast leftovers, shred the meat and add it for good measure!
Homemade pizza is always a riot with kids and adults alike. It is a convenient option as compared to long drawn out meals. The main contenders for toppings are olives, bell peppers, cold meat, pineapple, or even left of chicken/beef/pork shredded. You cannot create a pizza without a proper rub of tomato paste or ketchup. If you are in the ride to shed calories omit the cheese, opt for cottage cheese instead, or tofu.
Pizza suffices as a meal or a snack, and if you are having a girl’s night in or a boy’s night to watch a game, pizza will do the trick. Ordering in has its advantages, that is a given, but if you prefer something substantive and authentic, there is nothing quite like homemade pizza.
There are zillion ways of making pizza from scratch – just make sure that your toppings are ready. The base should never be too hard or too soft. You want it at the right texture. The right amount of yeast is essential to making the base. Many a time people tend to use old yeast – the dough will never rise.