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It was a dark and stormy evening. We were visiting some friends on a Saturday and it was getting late. We thanked our hosts for having us over and explained we had to get going in order to get the Saturday pizza on the table, eat it, and have Son in bed at a reasonable time. My friend looked at me, the suspicion gleaming from her eyes. Make and eat a pizza and have Son in bed in the course of 90 minutes? (which would also include a 20-minute drive from their house to hours). I nodded, she looked at me in disbelief. And that’s when I pulled the ace from my sleeve:
I make a big batch of pizza dough which results in about 8 individual pizzas. After leaving the crusts in the oven for thee minutes I freeze them, and on Saturdays I thus only have to visit the freezer and half the pizza is already made. I do the same with tomato sauce. Leftovers from the past week that go well on a pizza, are also kept and used the following saturday. Saturday night pizza is a piece of cake!
I promised my friend the recipe and instructions for these crusts. That was ages ago! Sorry AM that it has taken so long! Here it is:
The recipe is from this book, which is a very good book for everyone who goes through a period of experimenting with baking. This book has taught me loads!
- 1 kg of all purpose flour (regular white wheat) (about two pounds)
- 6,5 dl of water (about there cups)
- 10 g of fresh yeast (a lump the size of your smallest join on your little finger)
- 15 g of salt (I never measure, so about a teaspoon?)
Now, you want to do this on a day where you have other things to do. As what takes the longest is sitting watching the dough rise (do NOT sit and watch the dough rise, you’ll be bored and clearly you must have better things to do on a Saturday!) Let the machine knead the dough properly for 15 minutes or so. Keep it on low speed and turn up the music! Then let the dough rise for 1-2 hours. Divide the dough into equal parts of about 250 grams (about half a pound) and cover them with plastic and let them rise for another 45 minutes. It is important to let the dough rise in order to get an easy dough to work with afterwards.
Roll each part out into pizza crusts, prick them with a fork, and cook them at 225 degrees (celcius) for 3 mins.
I was making these on a Saturday while Husband was away at work. I had just put Son to bed, came back downstairs, put the last of the crusts into the oven, and sat down to breathe. I of course forgot all about the crust, which resulted in this:
Moral of the story? Don’t prick the crust with a fork and cook them for about 10 mins, and you’ll have some lovely pita breads instead đ Hope you enjoy!
Anne blabbers 