If you hadn’t noticed, we bought a breadmaker. Not just any breadmaker. It’s the Tesco breadmaker which has gotten everyone running to the nearest Tesco. The one that is sold out nationwide. Tesco is probably wondering what on earth is going on?
All thanks to a forum.
I bought mine right before the frenzy and have been making bread non-stop. It’s fun to experiment with different textures and with different recipes but our favourite has got to be the famous tangzhong method that kept our bread soft for three days!
Today, however, I want to share with you our very own homemade gourmet pizza. Life of bread making is so easy with a breadmaker. What were we doing ordering pizzas before this?! We should have done this on our own a long time ago!
I followed the recipe from Alex Guarnaschelli of the Food Network. It’s pretty simple and straight forward. I’ve modified the instructions to cater for use of a breadmaker.
We made our favourite Tuna Mayo Pizza. It is absolutely easy to make. Just mix a can of tuna with mayo then spread it over the top. We ended up not using the whole can because we didn’t want to overload it. Then we topped it off with pineapples, onions, red and yellow bell peppers.
And cheese. Cheese deserves a special mention for pizzas because to me, that’s the very essence of a pizza! Oh mama….
The other pizza we made was beef pepperoni. We bought beef pepperoni from Cold Storage so we put that on a dough that has a tomato paste spread on it, then topped it off with pineapples, green and yellow bell peppers, black olives and onions.
And cheese. Oh boy. Salivating now.
We also topped both pizzas with rockets. With the tuna pizza, I put the rockets on the pizza when it has another five minutes to go. With the beef pepperoni, I put it when I took out the pizza.
I made a batch of the dough and it makes about four medium sized pizzas, depending how thin you want it. I am all about thin crust. That’s the only way I roll.
I wrapped the other two dough in cling wrap then stored it in a ziplock bag in the freezer. We used the dough two days later and it was still fresh. In fact, this pizza pictured here was from the freezer dough!
So the next time you think of ordering pizzas, try making some at home! You can even make small pizzas for the kids so they can put their own toppings. I made a pumpkin pizza for the kid and she ate about two slices. I am a happy mummy of a fussy kid that day!
So here you go! Start making your homemade gourmet pizza!
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110 degrees F)
- 3 1/2 cups all-purpose flour, plus additional for rolling dough
- 2 teaspoons kosher salt (I used normal salt)
- 1/2 teaspoon ground white pepper
- 1 scant tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1. Mix warm water and yeast in the BM pan. Stir to combine then leave for 5 minutes.
- 2. Put the rest of the ingredients (minus olive oil) into the mixture then use function no 8.
- 3. Once the dough is ready, punch the dough down the turn it over onto a lightly floured surface.
- 4. Give it a quick knead (abt 3-4 times) then divide dough to 4 quarters. I usually use two and keep two in the freezer. Just wrap it with cling wrap first then pop it into a ziplock bag. When you want to use it, bring it down to the fridge to thaw.
- 5. Roll it to your desired thickness. Mine is thin crust so I rolled it as thin as I could.
- 6. Transfer your dough on a baking sheet on your baking pan. Brush the bread surface with olive oil before putting your topping. This is so that your bread isn't soggy.
- 7. Bake in a pre heated oven of 200 C until bread is slightly brown and cheese is melted. About 15-20 minutes. Keep an eye on it.