Pizza...

Assalamualaikum and Salam Sejahtera to all...


The restaurant wasn't busy today and I had so much time to play around like usual, so, I ask the person near my station of what pizza they want to eat... thats Wanna, hmmm... or her new nick name 'Pampan' (not telling the story...) anyway, I know, I didn't blog much for the past 2 to 3 months due to some technical problems which is hard to avoid (or should I call it 'laziness'? lol!) but its ok... I will try to catch up and post informative articles in OBCCES the next time... yeah! its a promise... cause I know, there will be changes in 2010, that is "good things will start this year!"

So, what pizza Wanna requested?

Margarita Bolognaise

Extra topping : bolognaise

 

See Wanna eat...

Earlier that day, I made a big Pizza for everyone... (I shouldn't be telling this but whatta heck!) it was made from 700gm Pizza dough : Pizza Tuna but I didn't have a shot... but its ok... what I can show you is this special pizza I made just before our first guest arrived....

Frutti Di Mare...

Before oven...

After oven...

This pizza used 8 nos chili padi... think u can handle it? ;)

Incase you wants to make your own pizza...

Dough recipe...

800gm bread/strong flour

200gm semolina

30gm dry yeast

50ml EVOO

30gm sugar

30gm salt

500ml warm water approx 40'C

Method:

1. Using Mixer, put in flour, semolina yeast and sugar, mix well.

2. Add EVOO and water, let it mix for about 2 minutes.

3. Add in water and salt, let it mixed for about 10 to 15 minute.

4. Cut dough into portion, one portion at 200gm and shape it round like bun.

5. Rest your dough for about 10 to 15 minute and cover with clean damp cloth.

6. Rolled using rolling pin to flat the dough and spread tomato sauce/mayonaise and lastly put cheese on top.

* dont forget to season, bake in the oven at 200'C and if you wants topping... just put anything on top but I don't prefer you to put raw meat (but if you want... why not!)

* use grated Mozzarella Cheese

Click here for Tomato Sauce recipe

Whos hungry?

 

hahaha... guess who?

Enough for this time... until next time...

regards,

Chef Nash