In my posts I have always been talking about the memories of Childhood. The way we used to be then, and the way we are now. The huge difference in lifestyle, eating habits, choices etc. With this Post too, I wanted to revive the old Chutney Roll my Mum used to prepare for our Lunch. It was just like a Desi Pizza, with Chutney spread and loaded with veggies and grated Paneer on top. The only difference was it was rolled for convenience and hygiene issues. Whenever I make Pizza now, I want to experiment with same old Chutneys and try to get the nostalgic taste back. I will share those recipes one by one with you on my Blog very soon, but as of today I am writing how to make a basic Pizza from Scratch.
I attended a Pizza making class last year where they taught us basic dough and sauce making, plus a bit of handmade Pasta lessons… it was helpful to the extent that it allowed my fear of making any Pasta or Pizza go away. And I realised that making Pizza from scratch is not that difficult after all. I don’t make it quite often though, but whenever I do I enjoy the Thin Crust Whole Wheat Pizzas a lot.
What you need?
For the Pizza Dough :
200g Pizza Flour (you can use strong bread flour)
100ml hot water
3g dried yeast (or 2g fresh yeast)
1tbsp extra virgin olive oil
1 pinch of salt
For the Sauce :
4 Tins Chopped Tomatoes (You can blend this prior to cooking for a smoother finish)
3 Tea Spoons of Extra Virgin Olive Oil (to your taste more or less)
2 Cloves of Garlic
1 Bay leaf
1 Herb Mix (Basil,Parsley, Oregano, Chives, Rosemarie, Pepper)
1 Pinch of Salt (To your taste)
How to Make ?
For the Sauce:
Chop the onion into fine pieces. Prepare the carrot by peeling and cutting into 4 equal pieces. Chop the garlic into thin slices.
Place the olive oil in a cooking pot large enough to take your sauce and put on maximum heat.Bring the olive oil up to temperature, making sure you do not heat it too much (if smoke builds is too hot).
The oil should take on a more liquid consistency when you swill it around the pan. Carefully put the onions and the garlic into the hot oil, being careful not to splash, as the oil will be very hot. Leave on the hot heat for about 2-3 minutes, gently stirring to make sure the onions just sweat and don’t get too brown. Add your herb mix to the onions, stirring gently to make sure it coats the onions and carrots. Add bay leaves.
After about 3 minutes put the tinned tomatoes into the mix and stir throughout. Bring the sauce to a boil, and once boiling take the heat right down to the minimum and leave simmering for about 45 minutes. Every now and then, stir the sauce to make sure nothing sticks to the bottom of the pan After the 45 minutes, taste your sauce and season with salt, if it is needed.
Once the sauce has cooled down, use the left over for Pizza, Bruschetta or add to 500g of cooked
For the Pizza Base :
Here I have posted the pictures of two Pizzas I pre[pared last month, over different dates. One has the topping of mainly Mushroom,s Mozzarella and Red Bell Pepper and the other one has the topping of Spinach, Sweet Corn, Jalapeños, Spring Onion and bell Pepper. You can mix and match your own toppings.
You can substitute half of the APF with the WWF.. It wont alter the taste much, and will be as crispy But if you are doing that, don’t roll the base too thin else it will be too crispy to bite and enjoy.
Adding Mozzarella bites is better than grated variety, it spreads evenly and tastes good.