Hmmmmm…… Another long absence.
But good news people! I passed my Physics exam! Woooooo! Possibly my finest achievement yet to date, as I really hated it, and forcing myself to learn it all after 15 years have passed since the last time I did Physics? PAINFUL. But one more hurdle overcome in my quest to become qualified to practice in California!
On a sad note I report the demise (although hopefully only temporary) of my beloved Bernie (my late Grandmother’s Bernina Record 830). She still does not work. I took it to one place to get fixed, they diagnosed that the foot pedal was broken and I needed a new one, but I got the feeling that they very much wanted me to trade it in to them so they could use the parts for spares, I assume for a pittance, and buy a new machine from them…. I think not Eddie. I think not. So I am going to try a different place for a second opinion, but in the meantime I only have the tiny machine….. Sad times people. Sad times. And after I scored some super cute, and some super “interesting” fabric from the fabric swap on saturday!
Anyhow, the tale behind this recipe is that when you put some enthusiastic scientists and an engineer together to make Pizza, they decide that they are going to make cheese too.
The cheese did not entirely work. It tasted good, but the texture was more ricotta than mozzarella. We put it on the pizza anyway, and also used it as a dip for potato chips – Delicious. I will persevere.
However, I also decided to play with the pizza dough recipe. Usually I just do a 45 minute pizza dough making programme in my bread maker, but this time I messed with the flour, and went for a long slow prove overnight in the refrigerator… and it was good.
Overnight Wholewheat Pizza Dough Recipe – adapted from River Cottage: Veg Everyday by Hugh Fearnley-Whittingstall
250g Strong white flour
250g Wholewheat flour
1 1/2 tsp fine sea salt
1 tsp fast action yeast
1 tbsp olive oil, plus extra for oiling the bowl
325ml warm water
Combine the flours, salt, and yeast in a large bowl.
Add the oil and water, and mix to a rough dough.
Oil your hands a little, then tip the dough out onto a work surface, and knead for 5-10 minutes, until smooth.
Trickle a little oil into a bowl, place the dough, then cover and place in the refrigerator.
NB. I made my dough about 9pm, placed in into the refrigerator, and then continued on the next evening.
Proving time will vary dependent on the temperature, but once the dough has doubled in size it is ready to go.
Preheat the oven to 250C/480F, and place a baking tray in to heat up.
Take the dough and knock it back, divide into two, and shape into a ball, then form into a base.
If you have a friend who used to be a pizza chef…….
…then you can get a little fancy. (NB. this was 12 years ago so he was a little rusty, we did repair that hole later 😉 )
To shape, flatten out, then push the edges outwards with the heel of your hand, gently shaping into a base.
For my tomato sauce, I just whizz up some chopped tomatoes in a mini chopper, then sieve to remove a little of the extra moisture.
You can add some herbs and extra bits, then top off with whatever you like:
(This messy effort has ricottazella (our failed cheese), gruyere, sundried tomatoes, spiralized courgette, and pesto)
You can either transfer your pizza to the preheated tray in the oven, or just place the pizza tray on top of the preheated tray.
Bake for 10-15 minutes until the cheese is melty and delicious, and the base is lightly browned, then remove and slice and serve:
I will master cheese. I will.
Looks delicious! Good luck with the cheese!
You have to put a lot of pressure on it to squeeze the moisture out. Did your kit come with a cheese press? We used to balance a book on top of our block and then put weights on the top. And you have to turn it too.
We didn’t have a kit, just the component ingredients, I think it was a mix of stirring too soon and not draining off enough whey. I will try again at the weekend.