Homemade Pepperoni Pizza

Homemade Pepperoni Pizza



Ingredients:
Pizza Dough (adapted from Simply Recipes)
1 ½ cups of warm water (110’F)
2 ¼ tsp active dry yeast
3 ½ cups bread flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar

Pizza Sauce (this is my own pizza sauce recipe, sorry I can’t share the exact measurements but just combine below ingredients and measure according to your preferred taste)

1 tbs of olive oil
1 can (400grams) of crushed tomatoes
cloves of garlic
assorted herbs (dried basil, oregano, etc)
salt, crushed black pepper, sugar to taste

Toppings
pepperoni slices
mozzarella cheese
parmesan cheese

Method
Making the Pizza Dough
1 Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.
2 Using a stand mixer fitted with a dough hook attachment, mix in the flour, salt, sugar, and add the olive oil on low speed for a minute. Slowly add the yeast+water mixture. Knead the pizza dough on low to medium speed until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix the ingredients together and knead them by hand. If the dough seems a little too wet, sprinkle it with a little more flour.
3 Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place until it doubles in size, at least 1 to 1 1/2 hours.

Preparing the Pizza Sauce
1 Heat 1 tbs of olive oil in a skillet and add garlic when hot.
2 When garlic starts to brown immediately add the crushed tomatoes then the herbs. Add salt, black pepper and sugar according to your preferred taste.
3 Simmer the sauce for at least 10 minutes and let it cool.
4 Put the cooled sauce on a food processor and process the sauce until smooth enough for your taste. Set aside till ready to use.

Preparing the Pizza
1 Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. (I used half of the dough only to make one 12 inch round pizza, the other half, I wrapped in a plastic wrap and put it on the freezer for use later). Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
4 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
5 Brush about ½ tbs of olive oil on prepared pizza pan and transfer pizza dough. Just re-shape the pizza dough into a circle if it loses its shape upon transferring to the pan.
6 Spoon on the pizza sauce, sprinkle with mozzarella cheese, pepperoni and lastly, parmesan cheese. 7 Bake pizza until the crust is browned and the cheese is golden, about 10-15 minutes.
8 Cut into equal serving sizes, serve hot!

Special Roast Chicken

My aunt gave my mom an advance birthday gift by buying her a turbo broiler! We were so excited to use this so I searched for a simple recipe for a roast chicken. I came across Mama Sita’s FB page and found Janice De Belen’s Special Roast Chicken using Mama Sita’s Oyster Sauce. Good thing we already have Mama Sita’s Oyster Sauce plus most of the ingredients so I just have to buy a few of those ingredients.

Wow, this is so delicious! The chicken was so tender, tasty and juicy! It is much better than the lechon manok’s we buy from different stores. By the way, I stuffed tanglad(lemongrass) inside the chicken cavity, it is optional, you may or may not add it.




Special Roast Chicken

Ingredients:
1 whole chicken(1-1.5 kilos) washed under running water, trim and remove extra skin
1 ½ tbs crushed black pepper
1 tbs salt
1 ½ tbs garlic powder
½ cup Mama Sita’s Oyster Sauce
1/3 cup honey
Tanglad (lemongrasss) enough to stuff chicken, optional

Procedure:
1. Combine black pepper, salt and garlic powder and rub it all over the chicken. Set aside.

2. Combine oyster sauce and honey and pour it all over the chicken, making sure that it is all coated inside and out.

3. Stuff the tanglad inside the chicken cavity.

4. Put the whole chicken(breast side down) inside the turbo broiler and set it to 175’C for 60 minutes.

5. Every once in awhile, brush leftover sauce on the chicken to prevent it from drying out.

6. After 30 minutes, turn the chicken on the other side so the heat will be evenly distributed otherwise the top part will be burnt.

7. After timer’s up, leave the chicken inside the turbo broiler for at least 10-15minutes then chopped it to serving size.

Chocolate Chip Cookies with Meiji Almond Chocolates

Our neighbor gave us a box of Meiji Almond Chocolates from Japan and since I don’t really eat chocolates I decided to mix it with chocolate cookies I planned to make. I chopped the almond chocolates plus I also added about a quarter cup of chocolate chips to the cookie batter to give it more volume. I reduced the sugar in this recipe since the chocolates itself are already sweet.

Ingredients: (I yielded 30 medium sized cookies in all)
1 ¾ cups all purpose flour
½ tsp baking soda
½ tsp salt
1 stick + 7 tbs unsalted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
½ tsp vanilla extract
1 box of Meiji Almond Chocolates
¼ cup chocolate chips (or more if you like)

Procedure: Preheat oven to 350°F. Mix flour, baking soda and salt in a bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in almond chocolates and chocolate chips.

Drop by rounded tablespoons about an inch apart onto prepared baking sheets.

Bake for 8 to 10 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks and cool completely.

Hotdog Bread Rolls


Made these super soft and delicious bread rolls last Saturday! I don't have sausage so I used medium sized cheese hotdogs from Purefoods. I allotted about 4 hours in doing this, waked up at 4:30AM and it was done at 8:15AM. Just in time for our breakfast. The only thing I should've done is to tuck the ends of the dough on the hotdogs because after baking I couldn't see the hotdogs(besides a few) anymore..haha!

Try making these by following the recipe I adapted at RasaMalaysia's Sausage Rolls

Sausage Rolls Recipe Source: Food-4Tots

Ingredients:
300g bread flour
 5g instant dried yeast
 10g sugar
6 g salt (I used 3g of salt coz I used salted butter)
30g unsalted butter, room temperature (I used salted butter)
1 egg plus whole milk, about 220-230g
 8 pieces sausages
1 egg white + 2 teaspoons water, for egg wash
sesame seeds (optional)

Method: 1.Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
2.Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
3.Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
4.Take the dough out of the bowl and knead. You will feel the dough become elastic after kneading for about 5 minutes.
5.Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
6.Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
7.Take the dough out of the bowl, deflate it by touching lightly.
8.Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
9.Use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down.
10.Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some egg wash(sprinkle some sesame seeds on top of the rolls if you like). Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.

 
 

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