Homemade Pizza

Ingredient

Method

Pizza Dough: two 6-7 inch round pan 1.5 teaspoons instant yeast 130ml warm water 200g all-purpose flour, plus more as needed 15ml veg oil 3/4 teaspoon salt 10g granulated sugar Topping ingredients: Tomato sauce Chili sauce Mozzarella cheese, grated Parmesan cheese, grated Mushrooms, thinly sliced Onions, thinly sliced 10-12 shrimps brasil leave Minced pork

1. Place the warm water in the large bowl. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. 2. Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes. *If don't have a mixer, can mix the ingredients together and knead them by hand. *If the dough seems a little too wet, sprinkle it with a little more flour. 3. Spread a thin layer of veg oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place until it doubles in size, at least 1 to 1 1/2 hours. 4. Punch the dough down to release the air. 5. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. 6.Preheat oven to 200C degrees. 7. Grease and dust 2 baking sheets with nonstick spray or with veg oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). 8. Prepare toppings. 9. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. Flatten into a 6/7-inch round circle, flattening and stretching the dough. 10. Lift the edge of the dough up to create a lip around the edges. To prevent the filling from making your pizza crust soggy, brush the top lightly with veg oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. 11. Let rest for 15 minutes before topping. 12. Bake for 30-35 minutes. For the last few minute, move the oven rack to the top rack to really brown the edges. (Optional).