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Pizza anyone?

Salam Alaikum & Hello,
It's Friday! no free from recipe this week (still working on it) however, i do have a top tip amongst my collection of pizza making photos which makes up (i hope) for missing tuesday's top tip post.

 Bake for 8-10minutes in a pre-heated oven set to the highest temperature.

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At 13 July 2012 at 18:35 , Anonymous Anonymous said...

Yes Please! Looks yummy mashaAllah! I haven't made pizza from scratch just from the bases and onwards.

At 13 July 2012 at 21:37 , Blogger Melissa said...

I love pizza and I love to make it but I can't seem to ever get a good dough...I'll give this a try, inshallah it'll work for me!

At 14 July 2012 at 10:48 , Blogger Unknown said...

Salam Alaikum sisters,

@Sanaa - If you have time you should have a go, you really can't go wrong, also once rolled the pizza bases can be refrigerated stacked between cling film/plastic wrap or sometimes i freeze portions of the dough for another time, just leave them to defrost completely before using.

@Melissa - inshAllah you will find this recipe to your liking, if you haven't for fine semolina i have used cornmeal (fine) before and it's worked out ok. What's not good about the current doughs you have tried?
The hardest thing i find is rolling the bases because sometimes the dough springs back (letting the dough relax for 20mins is essential) so it takes a while but i have heard in the states there is a 'pizza yeast' i think fischmens brand (i don't know that much about it to say its halal or haram)you can buy in sachets which would help prevent the spring back.
Let me know how you find this recipe and one thing if your using non fast action yeast i'm sure you know already but proof it first with some sugar and water, i didn't use any sugar in my recipe because well the fast action yeast seem to perform ok without it.

Sorry for the looooon reply lol but i like to be thorough

At 17 July 2012 at 23:49 , Blogger Melissa said...

The doughs I've tried before didn't rise (though it could have been the yeast's fault), or it would be getting over cooked around the edges and undercooked in the center...or they just didn't taste good.
I'll let you know how this one works! Inshallah I'll try it soon.

At 2 March 2013 at 22:29 , Blogger Unknown said...

Mashallah sis... i also add semolina to my dough. Stops it being too thick and soft. Makes it a little more crunchy too. I love making pizza from scratch. I also make my own tomato base :D


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