New York Style Pizza & Pizza Sauce

Here comes other version of pizza, New York style pizza. Swathi suggested this in Baking Partners challenge for this month, actually she suggested three recipes and I choose the one by Pam of living rancho deluxe. As soon I saw the recipe it was interesting and I came to know first time about cool rise for pizza dough. Planned to try and finally tried this last Friday and we all feel in love. This is one of the best pizzas I have ever tasted; my husband says “I will be happy if you repeat the same again”.

Ingredients:

Pizza Dough:
Bread flour	28 oz
Water	Little less than 2 ¼ cup
Quick rise or instant dry yeast	1 tsp
Oil	3 Tbsp
Salt	as per taste
Yields: four 14 " pizzas
Pizza Sauce:
Whole peel tomato 28 oz can	1
Olive oil	1 Tbsp
Unsalted butter	1 Tbsp
Garlic pods	2
Dry oregano	1 tsp
Onion chopped	½ medium sized one
Basil leaves	¼ cup
Mint leaves	one handful
Yields: four pizzas

 

Directions for dough:

1. In a mixing bowl add water; in another bowl add flour, salt and yeast mix well.
2. Combine the flour mixture to water and mix well until the flour is incorporated.
3. Add oil and knead for 4-5 minutes (I used a stand mixer on low speed if your kneading by hand might increase the time).
4. Divide the dough to four equal parts and grease it with few drops of oil and place them in sealed bag (quart sized zip lock bags) in refrigerator for about 72 hours.
5. After rise bring the dough to room temperature (place the dough 1-2 hours in room temperature), dust a pizza peel or parchment paper and transfer the dough to that.
6. In the meantime, preheat the pizza stone or pizza pan for 45 – 50 minutes at 550º F, shape the dough and add your favorite toppings and cheese.
7. Transfer the pizza to preheated stone or pan and bake for about 6 – 8 minutes.

 

Directions for Pizza Sauce:

1. In a food processor pulse the tomatoes, it should be chunky.
2. Heat oil and butter in a sauce pan in medium heat, add garlic and oregano and saute for a minute until nice aroma comes.
3. Next add pureed tomatoes, salt, onion, basil leaves and mint. Mix well and reduce the flame to low or simmer and cook until it’s reduced to half in quantity by string occasionally.
4. This process might take about an hour, cool completely and store in a air tight container for about two weeks in refrigerator.

 

Note:

• For best result allow dough to rise for 72 hours if you are planning to use in 24 or 48 hours increase your kneading time 2 – 4 minutes more.
• Always use weigh machine for measuring the flour and for best results use king Arthur flour.

 

 

 Linking to:

 

Chicken Tikka Wheat Pizza

Pizza is one of the most favorite foods for kids not only mine for all, even adults love this. When it comes to home made I always try to make it healthy, this is my first try with wheat flour. One of my close friend introduced me first a pizza recipe, tried as her instruction and got good results. During my second try something went wrong, I ended up with searching for a good pizza dough recipe and got lot of information. Then after some trial and errors I finalized the recipe and don’t want to try something else apart from that.

Couple of baking groups chooses pizza for this month’s challenge. Home Bakers Challenge is a new group started by Priya and the first challenge given was Pizza by Martha Stewart which is hosted by Diya of Divya's Culinary Journey. As soon I saw the recipe I wonder pizza dough ratio was close to mine and only minor changes. Yields 2 12 - 14 inch pizzas.

Ingredients:

Pizza Dough:
Bread flour	9 oz
Whole wheat flour	3 oz
Active dry yeast	1 Tbsp or ½ envelope
Sugar	1 tsp
Salt	1 tsp
Water	¾ cup + ¼ cup
Oil	1 Tbsp
Topping:
Shredded mozzarella cheese	½ lbs
Tomatoes chopped (seeds removed)	1 cup
Black olive	1 cup
Onion chopped	½ cup
Bell pepper chopped	½ cup
Tomato Sauce	¼ cup
For Chicken Tikka:
Boneless chicken	½ lb
Onion cubed	½ cup
Green bell pepper cubed	½ cup
Yogurt	2 Tbsp
Cumin powder	1 tsp
Coriander powder	1 tsp
Red chili powder	1 tsp
Dry methi leaves	1 tsp
Ginger garlic paste	1 tsp
Turmeric powder	¼ tsp
Oil	1 Tbsp
Lemon juice	1 tsp
Salt

 

Directions for Pizza Dough:

1. Add yeast with sugar topping to ¼ cup of lukewarm water, give a gentle stir and let it rest for 15 minutes.
2. In a large bowl, add flour, salt and mix well, then add water, oil and yeast mixture mix well and knead for about 10 minutes.
3. Place the dough in a greased large bowl with a wrap or lid and allow it to rest for about 2 hours or until it doubles.
4. Dust a clean surface, transfer the raised dough and divide it to two portions and again wrap and allow it to rise of another hour or 1.5 times rise.
5. After this second rise pizza dough is ready to use.

 

Directions for Chicken Tikka:

1. In a mixing bowl, add all the ingredients including oil except chicken, bell pepper and onion mix well until blends well.
2. Now take one fourth of the mixture, add onion and bell pepper to that and mix well until it coats evenly.
3. In the remaining mixture add chicken and mix until it coats well. Allow it to rest for about one hour.
4. Heat oven or grille for 425º F grease pan and bake the chicken for 20 minutes or until it’s cooked on both the sides same way cook onion and bell pepper for about 10 minutes.
5. Don’t over cook the chicken or else it will be hard and once its done use in recipe as soon as possible.

 

Directions for pizza:

1. Preheat the oven and pizza stone or pan for about 45 minutes to one hour at 500º F.
2. After two rises dust the pizza peel, transfer one portion of the dough. Using your fingers press the dough to spread it evenly and make circle of 12 – 14 inch diameter or to desired shape.
3. Spread 2 tablespoon of pizza sauce evenly. Now sprinkle cheese evenly (just cover don’t over dump).
4. Next sprinkle the toppings one by one, add cooked chicken tikka, onion and bell pepper too.
5. Sprinkle ½ teaspoon of salt and again one handful of cheese.
6. Slide the pizza from peel to center of the stone and bake cook for about 10 minutes.

 

Tips:

• Always use weighing machine to measure your flour, while measuring in cups flour quantity use to vary.
• For best results use king Arthur bread flour or any bread flour which has more protein and more elastic while kneading.
• Don’t use rapid rise or quick rise yeast for this. Active dry yeast to be activated before adding to the flour as mentioned.
• If you don’t have a pizza stone or pizza peel, don’t worry you can use pizza pan instead of stone and use parchment paper instead of pizza peel.
• Transfer the pizza with parchment paper to the preheated pan.

 

Note:

If you don’t want to try wheat pizza here is the ratio for regular one 12 oz bread flour and ¾ + ⅛ cup of water which yields 2 12 - 14 inch pizza.

 

Linking to: 

 

Eggless Dinner Rolls

This is my second challenge for Baking Eggless Group, this month its dinner rolls. These dinner rolls turned soft and appetizing one. I tried with different fillings the best turned was nuttella.

Ingredients:

Warm Water	⅓ cup
Active dry yeast	2 ¼ tsp or 1 ¼ oz envolope
Sugar	⅓ cup
Milk	1 ⅓ cup
Butter (room temperature)	¾ cup
Powdered flax seeds	1 Tbsp
Water	3 Tbsp
Salt	1 ½ tsp
All purpose flour	4 ½ cups
Yeilds: 2 Dozens

 

Directions:

 

In warm water add yeast and sprinkle ¼ tsp sugar on top and give a gentle stir then let it rest for 15 minutes until it’s foamy.

 

In an electric stand mixing bowl add this yeast mixture, sugar, warm milk, 5 Tbsp butter and salt and whisk them for 1 minute. In a separate bowl mix flax seeds and 3 Tbsp of water add this to mixing bowl and continue to whisk for another one minute. Add 2 cups of flour and whisk until it blends well.

 

Now switch to dough hook and slowly remaining flour and knead well for 4-5 minutes until smooth and elastic dough.

Grease a large bowl and place the dough covered with a plastic wrap.

 

Allow it to rise in warm place, until double in size about 1 ½ hours.

 

 

Punch the dough and divide it to two equal parts. Take one portion make smooth ball and roll it on a clean surface (use flour for dusting) to a 13 inch circle with ¼ inch thickness.

Spread 2 Tbsp of butter on the circle and divide that to 12 wedges (use pizza cutter for this just and divide like cutting pizza).

 

 

Spread 1 tsp nuttela on each wedge and roll, beginning on wide edge, as shown in picture.

 

Transfer the rolled one to greased backing tray, continue same for remaining wedges. Cover this using a cling wrap, and allow it to rise until it doubles again.

 

Preheat the oven for 375 degrees and bake for 15 – 20 minutes or until golden brown. Remove from oven and brush with 3 Tbsp of butter and allow it to cool.

 

 

 

 

Wheat Bread (Tangzhong Method)

Ingredients:

Tangzhong
All purpose flour	⅓ cup
Water	1 cup
Wheat Bread
Milk	110 gms
Whisked egg	1 or 45gms
Tangzhong	100gms
Sugar	40 gms
Salt	5 gms
Bread flour	200 gms
Whole Wheat flour	150 gms
Instant yeast	6 gms
Butter	40 gms

 

 

Direction:

1. Mix flour and water without any lumps, cook in medium flame string continuously until the mixture turns thick. Once it’s thick you can see lines for each and every stir. In this stage switch off and transfer to another bowl and stir couple times wrap it (to avoid drying). Allow it to cool use when it’s in room temperature.
2. Sieve flour, and whisk all the dry ingredients together in a large bowl.
3. Beat egg in a small bowl, add milk and tangzhong and mix until it blends well.
4. Add this to flour and mix well until the gluten is released. Then add butter and knead until you get soft and sticky dough.
5. To check the consistency take a small amount of dough and pull using both hands it will stretch like a transparent paper break that using your finger it should tire out with clean edges (it’s called as window pan test) it means kneading is done.
6. Grease a bowl and place this dough, cover it with a cling wrap and allow it to proof until its double in size (40 minutes) to check using your index finger punch the dough in center, your finger should release without sticking and the impression should stay.
7. Divide the dough to for equal portions and make smooth ball, cover and allow it to rest for 15 minutes.
8. After resting, roll out one portion of the dough to a ¼ thick oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
9. Turn the dough over with the folds facing down and flatten with rolling pin. Repeat this for other three portions and transfer to greased loaf pan. Cling wrap and allow for second proofing about 40 minutes or until it raises to ¾ of the pan.
10. Brush with milk and Bake in 350ºF preheated oven for about 30 minutes. Transfer to cooling rack and slice it after completely cooled down.

Note:

In this same way you can prepare white bread for ingredients check here.