Recipes
"Baking is both an art and a Science."
-Sherry Yard
The Pizza Base
The Pizza Sauce
Vegetarian Pizza
Non-vegetarian Pizza
The Pre-cooked Pizza Base
Ingredients ( makes 16 pizza bases)
● All purpose flour – 800 gms
● Semolina – 200 gms
● Brown sugar – 60 gms
● Dry active yeast – 40 gms
● Salt – 6 gms
● Oil – 75 ml
● Water – 500 ml
- In a measuring jug, add 500 ml of lukewarm water, sugar and yeast. Mix well until the sugar is dissolved. Let it rest until it starts to foam (2 to 5 mins).
- In a bowl combine semolina, all purpose flour and salt.
- Slowly add the water, yeast and sugar solution to the dry mix of flour and semolina.
- Use your hand to combine all the ingredients till they come together to form a sticky dough. If the dough is dry, add 1 – 2 teaspoons of water and mix. Continue till you have
a sticky dough. - Transfer the dough to your work surface, add oil and knead by hand till the dough is spongy and loses its stickiness (roughly 10 to 15 mins).
- If using a dough kneader, transfer the dough into the bowl and start the machine on slow speed, add oil slowly to the mix. Knead for 10 mins at slow speed.
- Place the kneaded dough on your workstation and cut it into portions of 100 gms each.
- Gently shape each portion into a small ball.
- Place the dough balls on a proofing tray, oil the top of each ball, and let them proof for to 15 mins or until they double in size.
- After 10 to 15 mins, use a rolling pin to roll out each dough ball into a flat base. Use a dough docker to dock the base evenly.
- Cook on a flat non-stick or cast iron pan for 1 to 2 minutes.
- Let the base cool before using or pack it in an airtight container using butter paper between the bases to keep them from sticking together. Store in the fridge for later use.
The Fresh Dough Pizza Base
Ingredients ( makes 7 to 8 pizza bases)
● 00 Flour – 692 gms
● Water – 450 gms
● Dry Yeast – .5 gms
● Salt – 18 gms
- In a measuring jug, measure 228gms of lukewarm water and add 0.5 gms of dry yeast and mix well.
- Weigh 352 gms of 00 flour using a kitchen scale. In a bowl, mix the flour with the water and yeast solution using a spoon or a fork until it becomes a homogeneous mixture. Collect the flour from all corners of the bowl.
- Cover the dough with cling wrap and let it proof for at least 12 hours.
- After 12 hours, the dough would have fermented and doubled in size, it should be sticky with a lot of bubbles.
- Along with the fermented dough, combine 340gms of the remaining 00 flour, 222 gms of water and 18 gms of salt, mix well until it becomes homogeneous. The dough should still be very sticky.
- Cover the mix again and let it rest for 15 to 20 mins so it is fully hydrated.
- Once the dough is fully hydrated, start kneading by hand for 5-10 mins or until the dough is not sticky any more and can be shaped into a big fluffy ball.
- Grease a bowl with oil and shift the dough ball into the bowl. Cover the bowl again and let the dough inside proof to double its volume.
- Once the dough has risen twice its volume, remove the cover, take the dough out and start cutting it into portions as per the size of pizza’s you want, 100 gms is a 10 inch pizza.
- Grease each ball well with oil and place them into a smaller greased bowl.
- Cover the dough balls with a lid or cling wrap, if using immediately, let them rest at room temperature, or refrigerate to be used later
- Take out the dough out of the refrigerator at least one hour before you start cooking to bring the dough to room temperature.
Ingredients ( makes sauce for 16 pizzas)
●Pelati Peeled Tomatoes (Canned) – 800 gms
● Salt – 12 gms
● Fresh Basil – 15 to 20 gms
The Simple Sauce - Uncooked.
- Take 800gms of peeled pelati tomatoes in a bowl, grate the tomatoes with a hand grater to make a rough puree .
- Mix salt and fresh basil leaves with the tomato puree, stir well with a spoon so the salt is mixed evenly. Taste and add salt or sugar as per your preference.
- Cover the bowl and leave it in the fridge overnight. The next day, the sauce is ready to be used.
The Traditional Sauce - Cooked.
- Pour the oil into a non-stick pan and place it on low heat.
- While the oil is heating up, finely chop the garlic and grate the tomatoes into rough puree using a hand grater.
- Increase the flame to medium heat, add the chopped garlic to the oil and saute it for 2 to 3 minutes, reduce the heat if the garlic is getting fried.
- After sauteing the garlic, add the peeled pelati tomato puree into the pan.
- Add dried oregano powder, paprika, sugar, salt and fresh basil leaves to the sauce, reduce the flame and stir well.
- Let the sauce simmer for 5 to 10 minutes. Taste the sauce, if required add sugar and/or salt as per your taste.
- Cut the heat, and let the sauce rest for 5 to10 mins. Pour the sauce into a container with a lid and refrigerate.
- After 2 to 3 hours, taste the sauce again, if required make any adjustments before
using it.
Ingredients ( makes sauce for 16 pizzas)
● Extra Virgin Olive Oil – 28 gms
● Pelati Peeled Tomatoes (Canned) – 800 gms
● Salt – 12 gms
● Fresh Basil – 15 to 20 gms
● Garlic – 28 gms
● Dried Oregano – 1 TBS
● Paprika – 1/4 TBSP
● Sugar – 14 gms
- For pre-cooked pizza bases, preheat your WFCIN oven between 240 – 260℃.
- For fresh dough bases, preheat the oven between 340 – 350℃.
Take the piece of dough and make a ball using your palms. - Dust it evenly with dry flour and place it on your workstation.
- Use your fingers to gently press the ball, flattening the dough from the center and moving out to the edges.Continue to stretch and flatten the dough till the desired thickness.
- Once your oven is heated, use a sauce ladle to apply tomato sauce on your base with a circular motion.
Sprinkle the grated mozzarella cheese on the pizza in circular motion, starting from out
to in.
Using a pizza peel, lift the pizza and place it on the floor of the pre-heated oven. - After 30 seconds, use a turner to rotate the pizza in circular motion. Continue rotating
every 10 to 15 seconds.
Bake until the crust is brown and the cheese is bubbly (roughly 60 to 90 seconds).
Use the pizza peel to take the pizza out of the oven and place it on the cutting board.
Drizzle some olive oil and garnish with fresh basil. Serve hot.
Farm House Pizza
Ingredients ( Serves 1)
● Pre-cooked pizza base – 1 or fresh dough – 100 gms
● Tomato sauce – 50 gms
● Mozzarella cheese (grated) – 60 to 70gms
● Fresh Italian basil – 2 to 3 leaves
● Sauteed mushrooms – 30 gms
● Assorted bell peppers – 30 gms
● Onions- 20 gms
● Sweet corn – 20 gms
● Sun dried tomatoes – 10 gms
- For pre-cooked pizza bases, preheat your WFCIN oven between 240 – 260℃.
- For fresh dough bases, preheat the oven between 340 – 350℃.
Take the piece of dough and make a ball using your palms. - Dust it evenly with dry flour and place it on your workstation.
- Use your fingers to gently press the ball, flattening the dough from the center and moving out to the edges.Continue to stretch and flatten the dough till the desired thickness.
- Once your oven is heated, use a sauce ladle to apply tomato sauce on your base with a circular motion.
- Place the vegetable toppings one by one, make sure they are evenly distributed.
- Sprinkle the grated mozzarella cheese on the pizza in circular motion, starting from out to in.
- Using a pizza peel, lift the pizza and place it on the floor of the pre-heated oven.
- After 30 seconds, use a turner to rotate the pizza in circular motion. Continue rotating every 10 to15 seconds
- Bake until the crust is brown and the cheese is bubbly (roughly 60 to 90 seconds).
- Use the pizza peel to take the pizza out of the oven and place it on the cutting board.
- Drizzle some olive oil and garnish with fresh basil. Serve hot.
Smoked Chicken Pizza
Ingredients ( Serves 1)
● Pre-cooked pizza base – 1 or fresh dough – 100 gms
● Tomato sauce – 50 gms
● Mozzarella cheese (grated) – 60 to 70gms
● Fresh Italian basil – 2 to 3 leaves
● Sauteed mushrooms – 30 gms
● Assorted bell peppers – 30 gms
● Onions- 20 gms
● Sweet corn – 20 gms
● Sun dried tomatoes – 10 gms
- For pre-cooked pizza bases, preheat your WFCIN oven between 240 – 260℃.
- For fresh dough bases, preheat the oven between 340 – 350℃.
Take the piece of dough and make a ball using your palms. - Dust it evenly with dry flour and place it on your workstation.
- Use your fingers to gently press the ball, flattening the dough from the center and moving out to the edges.Continue to stretch and flatten the dough till the desired thickness.
- Once your oven is heated, use a sauce ladle to apply tomato sauce on your base with a circular motion.
- Place the vegetable toppings one by one, make sure they are evenly distributed.
- Sprinkle the grated mozzarella cheese on the pizza in circular motion, starting from out to in.
- Using a pizza peel, lift the pizza and place it on the floor of the pre-heated oven.
- After 30 seconds, use a turner to rotate the pizza in circular motion. Continue rotating every 10 to15 seconds
- Bake until the crust is brown and the cheese is bubbly (roughly 60 to 90 seconds).
- Use the pizza peel to take the pizza out of the oven and place it on the cutting board.
- Drizzle some olive oil and garnish with fresh basil. Serve hot.
Prosciutto & Burrata Pizza
Ingredients ( Serves 1)
● Pre-cooked pizza base – 1 or fresh dough – 100 gms
● Tomato sauce – 50 gms
● Burrata cheese – 70 to 80 gms
● Prosciutto – 3 to 4 Thin slices
● Arugula – 4 to 5 Leaves
● Parmesan cheese (grated) – 20 gms
- For pre-cooked pizza bases, preheat your WFCIN oven between 240 – 260℃.
- For fresh dough bases, preheat the oven between 340 – 350℃.
Take the piece of dough and make a ball using your palms. - Dust it evenly with dry flour and place it on your workstation.
- Use your fingers to gently press the ball, flattening the dough from the center and moving out to the edges.Continue to stretch and flatten the dough till the desired thickness.
- Once your oven is heated, use a sauce ladle to apply tomato sauce on your base with a circular motion.
- Break the burrata cheese with your hands and distribute it evenly on the pizza.
- Using a pizza peel, lift the pizza and place it on the floor of the pre-heated oven.
- After 30 seconds, use a turner to rotate the pizza in circular motion. Continue rotating every 10 to 15 seconds.
- Bake until the crust is brown and the cheese is bubbly (roughly 60 to 90 seconds).
- Use the pizza peel to take the pizza out of the oven and place it on the cutting board.
- Layer the pizza with prosciutto and arugula leaves evenly. Add a drizzle of olive oil, sprinkle with grated parmesan cheese and serve hot.