- With Elections Looming, Congress Is Unlikely to Act Soon - Wall Street Journal September 8, 2010Congress is unlikely to quickly pass President Barack Obama's latest proposals to jump-start the economy, reflecting the president's weakened political position and a bruising election just two months away. […]
- Obama set against Bush tax cuts - Washington Post September 8, 2010President Obama will argue personally Wednesday against extending the Bush-era income tax cuts for the nation's wealthiest families even for a year or two, White House officials said Tuesday - a message aimed at wavering Democrats who have been swayed by arguments that the economy is too weak to raise anyone's taxes. […]
- Tropical Storm Hermine Crosses Into Texas - Fox News September 8, 2010Hermine weakened Tuesday but continued dumping heavy rains on a northern crawl through Texas, barely holding on to tropical storm strength but leaving behind a path of widespread power outages and landslides in Mexico. […]
Archive for February 3rd, 2010
You need:
1 packet dry yeast
1 ½ cups warm water
4 cups white flour
1 ½ teaspoons salt
2 tablespoons olive oil
2 tablespoons sugar
Method:
Pour the warm water in a large mixing bowl.
Add the sugar and yeast.
Stir the mixture until dissolved.
Let the mixture sit for about 10 minutes to let the yeast mature.
Add the salt and olive oil and stir again to combine the ingredients.
Add 1 cup of flour and whisk in until dissolved.
Add the second cup of flour and whisk it in.
Add the third cup of flour and combine. By now the dough mixture should be fairly thick.
Add the last cup and flour and, with your hands, begin to combine and knead the dough.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough.
When making pizza dough you’re going to have to knead the dough for between 5-8 minutes on the tabletop.
Put a piece of thick plastic down and knead it on that to make it easy to clean your working surface later.
You'll know the dough is ready when the ball no longer sticks to your hands.
It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil.
Cover tightly with plastic and set it in a warm place such an as un-lit oven or my favourite place, especially with winter upon us is between the blankets on the bed with the electric blanket on low so that it lets the dough rise.
It will take about 1 to 1 ½ hours for the dough to rise, depending on how warm the environment is.
It will be ready when it’s twice the size you started with.
Take the dough out of the bowl and cut in half with a knife.
You now have two pizza dough balls, enough to make two 2 x 30cm pizzas.
Take each raw dough portion and hand-mold them into balls.
Smoothing the outer surface, tuck each ball into itself from underneath.
You need to "proof" the dough balls again at this point.
They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes in a warm place.
Some recipes call for up to an additional hour of rising, but for practical purposes, pizza dough does not have to be put through a complete second rise cycle.
Stretch out the dough, place on a well oiled baking tray and top with a tomato pizza base, mozzarella cheese, ham, bacon, pepperoni, mushrooms, capsicum, olives or any topping that takes your fancy.
Bake in a hot oven of 220C for about 15-20 minutes until the dough is crisp.
Serve.
Storing your pizza dough:
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags.
Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use.
If you choose to freeze or refrigerate, the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags.
If they do, mould them back down into balls and re-bag them.
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