Jun 25, 2013

Pizza with scallions

Pizza has become a regular in our house. Especially when Summer comes, it tastes fantastic on the balcony with a cold drink and good company. It never gets old. 

I always use 1 kg (2 lbs) of flour and make four pizzas. I make two with tomato sauce and mozzarella, the way kids like it. The other two, I top with new ideas. I do have a couple of rules I follow when it comes to making pizzas I like. First, I prefer pizza bianca, or white pizza (= pizza without tomato sauce). Second, I use moderation.

Saturday is a pizza day. And then Sunday comes and I can't wait to have a cold piece for lunch.  We put our names on it in the morning.

Recipe by metime: 20 min preparation + 2 hrs inactive + 4x12 min baking
makes 4 large pizzas 


pizza dough
  • 1 kg (6 2/3 cups, 36 oz) flour
  • 600 ml (2 1/2 cups) tepid water
  • 25 g (1 oz) fresh yeast
  • 2 teaspoon sugar
  • 3 teaspoons salt
  • 6 Tablespoon olive oil + more for baking sheets
  • 4 scallions, white part mostly, chopped
  • 100 g (3.5 oz) fresh mozzarella
  • 1 teaspoon thyme
  • olive oil

  1. For pizza dough. In a small bowl, dissolve crumbled yeast with sugar and a cup of tepid water (taken from the whole amount). In a jar, dissolve salt in the rest of water. Mix in oil.
  2. In a bowl of a standing mixer with a needle attachment, sift in flour. Pour in the yeast mix and, using your hands, combine it with flour (about 20 seconds). Turn the mixer on "stir", add water mix and let the mixer run for 10 minutes. Cover it with a cotton cloth and put it in  the oven with the light on for 2 hours (till it doubles or triples in size).
  3. Preheat oven to 225C/430F (bottom grill only, fan forced function). Prepare 4 baking sheets brushed with oil.
  4. Divide the dough (that has doubled in volume) into 4 parts. On a rolling board, roll (or just stretch) each part and transfer it onto baking sheets. Let the dough rest on the baking sheets for at least 10 minutes before putting in the oven. Cover each pizza dough with a plastic wrap and wait till you're ready for baking. 
  5. Trow chopped scallions on pizzas, top them with torn mozzarella pieces, sprinkle with thyme, drizzle with olive oil. Place it in a hot oven for 12 minutes till the edges are slightly golden. I prefer a lightly browned pizza, I don't want to burn the cheese. And I only put one pizza at a time in the oven. Take it out of the heat, eat it hot, warm or cold.

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