3 ways with pizza dough

You know those cravings that won't leave you. The ones that creep up at in appropriate times. Cravings that whisper in your ear "that just doesn't taste right" when you eat something that isn't what you crave. Fill your mind to the point where not even your favourite series, your child's laughter or your husband's loving words can penetrate the thoughts of making or eating that which you crave? 

I see you nodding and so you will understand when I tell you about my pizza dough craving. It wasn't about what was on top, that didn't matter. It was the flavour and texture of what makes a pizza a pizza that took residence in my head and would not leave. 


So I paused Lost Girl, got up and made the dough. I had no idea WHAT I was going to put on it but the dough was made. Next I went foraging in the fridge, freezer and cupboards for something to use. No, going to the shop was not an option....because...stop it! No! aaaaanyway. In the freezer I found a beautiful piece of beef fillet which I had trimmed off a larger piece I made a few weeks back, some roasted red pepper and tomato soup and a couple of sausages. In the fridge a tiny bit of cheese and in the cupboards onion and spices.

So I went about creating these 3 tasty snacks for us, never having to leave the house or dress in anything but slippers and PJs (see why the shop was not an option). I turned the sausages into cows in blankets (beef sausage see), the meat I fried up with some onions, caramelising it a little then made balls of meaty goodness. The roasted red pepper and tomato soup was cooked down and thickened and made a beautifully rich base for the pizzas I made with cheese and some onion and the rest of the dough was mixed in some caramelised onions to make little dinner rolls (that never made it to dinner)

Pizza Dough

1/2 cup warm water
1 sachet activated dry yeast
2 + 1 cup 00 flour (or half white bread flour half cake flour)
1 tbs olive oil
1/2 tsp salt


Put the yeast in the warm water with a pinch of flour and allow it to bloom. Mix it in with the 2 cups of flour and knead adding the 3rd cup as you knead the dough. Kneed in the olive oil and salt. Place ina oiled bowl and cover and allow to rise. 
Once the dough has risen, knead it to knock out or the air bubbles and divide it into the number of portions you need. (If you are freezing the dough this is when you do it)

Friday night traditional bread - a recipe

Every friday night we have Challa, some people know it as kitkah others joke that it's Jew bread (sometimes I have to say that to clarify what I am talking about) Even when we dont celebrate with my family the Sabbath eve I go to Carlucci's and buy the baby version.Some families cut it, mine rips it. It also makes GREAT french toast and really yummy toasted sandwiches. Challa is an egg enriched bread so not the usual recipe and if you do it right it has a stringy sort of flaky consistency and not bubbly like regular bread. Until I found the following recipe I was making bread like challa but this recipe changed it all and this challa was perfect (I also learnt how to do the proper braiding)

What you need (warning this makes loads of challa):

For the dough

2 Packets active dry yeast

½ cup warm (45°C/110°F) water

2 cups hot milk

½ cup white sugar

½ cup butter

2 teaspoons salt

½ cup water

5 eggs

11 cups cake flour

For brushing

1 egg

2 tablespoons roasted sesame seeds

What to do:
1. Proof yeast and ½ cup warm water in a large mixing bowl.
2. Combine hot milk, sugar, butter, salt, and ½ cup water in a medium bowl. Cool to 45°C/110°F.
3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
4. Punch down, cover, and let rise again until double, approximately 30 minutes.
5. Punch again, and form into 5 parts. Braid bread on a large, greased cookie sheet. Cover and let rise until doubled.
6. Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 175°C/350°F oven for about 55 minutes until nicely browned. 

Suggestion:

Replace the sugar with honey

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