Avoca pizza

avoca pizza homemade crust
sorry the photo is blurry – we were hungry!!!

Back in May I posted about a dinner request for homemade pizza. I think it is my boyfriend’s favourite home-cooked dinner, and I had promised him to make it for quite some time and finally got around to it yesterday. The crust is very good, it takes a bit of advance preparation, as I mentioned in my post back in May – but for easiness I will repost the recipe below. If you’re the kind of person who has a fairly well stocked cupboard, it’s an easy base recipe to adapt to whatever greens you have on hand. Once the dough is ready, it’s a very quick dinner.

The dough needs to be left overnight in the fridge for the yeast to finish working – it doesn’t say this in the original cookbook but I heard an italian guy on TV talking about yeast doughs and since then I give it lots of time. The recipe makes enough for two pizzas. The dough freezes very well also, so you can just flour a board and roll it out another time.

Avoca Café Pizza Dough

  • 15g/0.5oz fresh yeast (although you can use a single sachet of the instant stuff)
  • 1 dessertspoon honey
  • 250-350ml/8-12fl oz tepid water (definitely not boiling as this kills the yeast)
  • 450g/1lb strong flour (I’ve made it with regular white flour and it’s fine).
  • A good pinch of salt
  • 2 tablespoons olive oilI experimented and added some kefir that needed using up to the dough which made it less fluffy. So, I won’t be doing that again! Lesson Learned!

Preparation

  1. Mix the yeast with the honey first and then add in the tepid water to dissolve, mixing with a wooden spoon. Cover with a teatowel and leave for a half an hour.
  2. When the half an hour is up, the yeast will have foamed up (it is active) and mix in the flour. Put the teatowel back on and leave a further half an hour.
  3. Divide the dough into two, and wrap in cling film, put it in the fridge and leave overnight. I once overheard a pizza-maker guy in an italian restaurant say, that if you use the yeast dough too soon, and don’t leave overnight, the yeast will not be finished processing and become difficult to digest.
  4. the next day you can roll out and pre-bake a little in a hot oven before adding the sauce and toppings.

 

Topping

I had some unwanted tomato halves in the fridge so i chopped about one and a half tomatoes and simmered them with about a quarter o a carton of tomato passata, along with some dried oregano and basil (about a teaspoon of each). Then i crushed some garlic, sprinked that on and chopped up a ball of mozzarella. I had some unwanted rocket in the fridge that was starting to look a bit wilted, so i threw it in some iced water and dried it off and added it just before serving.

 

Enjoy!

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