My First Homemade Pizza

I have always wanted to make pizza at home, but all the recipes that i found seems so lengthy and tedious. Than i chance upon a pizza recipe from Baking Mum's blog, which seems quite manageable for me, so i decided to give it a try.

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But being first time in making pizza, i don't know how thin to roll. So in the end the pizza was not the crispy type, but luckily it wasn't too thick either. I will try to roll thinner next time because i prefer crispy pizza base.

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For the original pizza base recipe you can refer to here. I have substituted some of the plain flour with wholemeal for a healthier version. Thanks Baking Mum for the great pizza base recipe!

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Salami & Mushroom Pizza

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Pizza base

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Ingredients

2 tsp instant dry yeast

150 ml lukewarm water

200g bread flour

50g wholemeal bread flour

1/2 tsp salt

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Toppings

70g White Hungarian Salami

150g Mozzarella cheese

150g cheddar cheese

1/2 red pepper

1/2 green pepper

1 whole brown onion (caramelized)

mushrooms

barbeque sauce

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Method

1) Sprinkle the yeast into 50 ml of the water. Leave to dissolve for 5-10 minutes.

2) Add about 2 tbs of the flour and mix to a smooth paste then stir in the remaining water. Cover and leave the yeast mixture for about 30 minutes or until it is bubbling and foamy.

3) Combine the flour and salt in a mixing bowl. Make a well in the centre and pour in the yeast mixture. Combine the ingredients and knead into a dough until it's smmoth and elastic.

4) Leave to rise under a clean tea towel for about 1 to 2 hours or until doubled in size.

5) Punch down the dough and knead for a couple of minutes. Divide the dough into 2 balls. Press each dough ball out flat and using a floured rolling pin, shape into a 25-30 cm (10-12 inch) diameter circle. Using your knuckles, press just inside the edge to raise them slightly.

5) Leave to rest for 10-15 minutes. Preheat oven to 220C.

6) Add toppings and bake in the middle rack of the oven for 10-12 minutes or until crispy and golden or till base is cooked.

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** I don't have pizza pan, so instead of forming two round pizzas, mine was a rectagular pizza. Pan size around 15"X13"

** the topping combination was very nice! (Created by me :)

** I did not knead my dough until elastic, it was still breaking even after kneading for about half an hour, so i just leave it as it is. Not sure it was due to i substituted 20% of the bread flour with wholemeal. Anyway, it did rise and it taste good too. So the end results is more important :)

**Because i replaced part of the bread flour with wholemeal, hence resulted a not so crispy pizza. So if you want a crispy pizza base, you should follow the original recipe.