Hello friends, hope everything is going well and had a nice weekend. The weather hasn’t been the best around where I live but I am starting to feel that Spring is slowly approaching. I really can’t wait for the bad weather to go away so that we can enjoy the days a bit more, waking up in the morning opening the window to let that sunrise come in, having long walks and finally having some outdoor meals. We love eating outside as all you need is good food, a BBQ, shades intertwined with sunshine and a reasonable freedom from the insects. Lol. I remember when I was a child we used to have these outdoors parties, with an amazing aroma coming of the meat sizzling from the BBQ (my dad cooks lamb and chicken very well) and me running around with my friends all the time. In fact, I think that there is nothing so wonderful and relaxing than eating your meal (however exceptional that is) in a rustic setting. Now if we need to talk about exceptional food that to me has to be the one and only Pizza and if we add to that name my husband’s homemade pizza dough, well, I became a very happy girl. This Sunday my husband cooked a homemade pizza cooked on pizza stone for me and our neighbours, we had a little but delicious outdoor party.:) This spreadable pepperoni pizza recipe is very close to our hearts friends and I will try to make it as easy as possible for you to follow.
To make this blogpost even more interesting I am entering this pizza recipe on a competition hosted by DirectStoves.com so please keep your fingers crossed for us. This pizza has not only a good quality dough (which doesn’t need a rolling pin at all) but is also a healthier and no preservative version to the usual Pizza Pepperoni as my husband used a spreadable pepperoni salami that we bought at Borough Food Market in London, to that he added different quality cherry tomatoes and mozzarella cheese.
For the pizza dough recipe you will only need: ( this will make 6 delicious pizzas)
1100 gr of strong white flour
20 gr of salt
50 ml of organic rapeseed oil
2 teaspoons of sugar
1 1/2 teaspoons of dried yeast (not instant)
For the topping: For 1 single Pizza
1 Kitchen spoon of Tomato Passata
Mix variety of cherry tomatoes
Cherry mozzarella cheese
50 gr of Medium Organic Cheddar cheese
First, mix 200 ml of water with the sugar and the yeast with a spoon for about 30 sec until the ingredients are dissolved well, then cover with cling film and leave for 15 minutes until the yeast is activated (as shown in the picture below).
After that, mix 500 ml of water, oil, salt together and place the mixture in the dough maker with half the amount of the flour and mix for about 10 minutes at a medium-low speed. Then, add the yeast mixture and continue mixing for about a couple of minutes. Now you are ready to add the rest of the flour for a final mix of about 5 minutes until the dough is smooth. (It should look something similar to the picture below.)
Once the dough is ready, cover with a cling film and leave it to prove overnight at room temperature or for about 3 hours inside the oven with only the light on. It should double in size when it is ready.
Once the dough is ready, place it on a flat surface with some flour and divide it in pizza dough balls (for each pizza) of 250-300 gr and place them on a wide tray with flour to prevent them from sticking. Cover with a kitchen cloth and leave to prove for another 30 minutes, this way you won’t need to use the rolling pin later on as the dough will develop the gluten cage.
One of the tricks to have a pizza oven result in your pizza is to use a pizza stone in fact, we used a black rock pizza stone preheated in the oven for 40 minutes at 250 C. Then turn your grill at the maximum heat for about 20 minutes. Now it’s time for the funny stuff. Take a pizza ball and stretch it at about 30 cm of diameter (or as much as you prefer it to be) then add the toppings beginning from the tomato sauce then cheese then the slices tomatoes and the mozzarella and cheddar cheese.
To put it in the oven use a pizza shovel with some flour in it, then cook it on the pizza stone for about 5/6 minutes. That’s it friends, now it’s time to enjoy and notice the difference between the real homemade pizza and the one we buy in the supermarkets.
I really hope you will enjoy this post and the recipe as much as we did. Pizza is one of my top favourite food because it has simple ingredients but produce such an amazing flavour to share with your loved ones or even yourself. Give this recipe a go I am sure you will love it as all your hard work will be rewarded.
See you the next recipe! 🙂
See you in the next recipe!
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