Having got to grips with the skills that are (k)neaded for breadmaking we decided to turn our hands (and the tin of yeast now in the cupboard) to pizza.
In last Sunday’s Times there was a great article called, ‘The Upper Crust‘ which extolled the virtues of pizza; so we decided to give it a go. The recipes are here (behind the paywall) http://www.thesundaytimes.co.uk/sto/style/food/Eating_In/article1212289.ece
Unfortunately I hadn’t read the whole recipe before we started, so I hadn’t seen the bit that said ‘refrigerate the batter for 12-16 hours’ We didn’t have time to do this, so 20 minutes had to suffice!
Also I used a mix of white and wholemeal flour (trying to be nutritious!)
Toppings for Napoletana – Parmesan cheese, (and lactose free cheese) anchovies, capers, tomato sauce (made by blitzing a tin of tomatoes in the food processor with a little salt – I also added some tomato purée and anchovy purée) Olives and Mozzarella. The recipe said, ‘Cow mozzarella is better for pizza. If using buffalo mozzarella, add it once the pizza is out of the oven — it will release too much water into the dough when cooking and the result will be rubbery.’ Well, I scrutinised my pack of mozzarella very carefully but it didn’t say whether it was cow or buffalo – so we added it after cooking to be on the safe side!
The pizza topping tasted great but I do like a very thin crust and even though we rolled it out as thin as we could, it was still a bit doughy. I felt the recipe was overcomplicated and took far too long (especially for a child yet to perfect the art of patience!) So probably not to be recommended for children to make…… 2 stars out of 5!