It was nice to come home and find pizzas already cooked, with mine in the oven. The house smelt great and kids were happy. I work part-time and I appreciate the help I get from my partner when my job places extra demands on me.
One of the things I want to achieve is to become better at planning my meals, saving some money and feeling less stressed about cooking when I come home from work.
Tonight worked well, both the pizza dough and the sauce were thawing in the fridge, so when my partner came home, he only had to put the oven on, chop the toppings and in they went.
Easter eggs for dessert.
When I do make home made pizza dough, I use Jamie Oliver's. It's very easy and I haven't buggered up a pizza yet.
Jamie Oliver's Pizza Dough www.jamieoliver.com/recipes/pizza-recipes/pizza-dough
• 1kg strong white bread flour or Tipo ‘00’ flour (I use standard flour, it may not be perfect, but it seems fine)
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar (I just use sugar)
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar (I just use sugar)
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water
(you can follow the instructions below, or whack it all in the bread maker.)
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
My very basic Tomato Sauce
400g can tomatoes (or 4-5 fresh ones, depending on how big)
clove garlic, crushed
oregano
olive oil
salt
pepper
heat oil in frypan, stir in garlic for about 30 seconds, then pour in tomatoes. I use about a tablespoon of oregano, sprinkle in some salt and pepper and cook for at least 20 minutes until sauce is reduced and thickened.
We chopped up mushrooms, capsicum and manzanillo olives (they come from Western Victoria, so I think the food miles aren't too bad). We also used Gypsy Ham - I have no idea when or where it is produced. This is also something I have to get better at which is to get the courage to ask suppliers where their produce comes from.
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