The new video is up!
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Now I’ve already stated this before, but let me state it again. The whole thing is in high-speed, or fast-forward, or whatever you want to call it really. I know it comes across as comic, but I didn’t know how else to condense 30 minutes worth of cooking into five minutes or less. & let’s be honest, if you’re anything like me, your attention starts to dwindle after the first three minutes.
I’m not saying you have a short attention span, I’m saying I do & I respect that others might as well.
I also had no idea of just how much my GoPro was picking up. Usually when I cook, I use my sink as a convenient little trash can & then clean it all up in the end. You’ll notice this in the video. I hadn’t thought that it would show up so I just continued to toss things in there as normal. This is just habit since it’s conveniently close & I don’t want to leave a mess on my counters. I’ll keep it in mind for the next video though so it doesn’t look like an eye sore.
Really at this point, I think what I would like is some feedback. I want to know if my “viewers” (all six subscribers) prefer it when I’m on one of my epic rants, or they like my silent, fast forwarded tutorials that show the prep. I really can’t tell yet.
Right, I don’t think I have any more comments, just the recipe.
Pizza sauce, ingredients:
– 1kg tomatoes
– 2 cloves garlic
– 1 tsp paprika
– 1/2 tsp salt
– 1 tsp black pepper
– 2 tsp dried oregano
– 1 tsp baking soda
– 1 tbs balsamic vinegar
– 1 handful fresh basil, finely chopped
Pizza sauce, directions:
1. combine everything except the basil in your blender & puree. You may need to do this in several batches so you don’t end up with tomato juice all over your blender & counters.
2. transfer the puree to a large pot, add the basil & bring to a boil. Cook for about 20 minutes on high heat & then reduce down to medium-low & simmer. You will need to cook it for an hour or more, or until all the excess liquid has evaporated & you are left with a thick tomato paste. Use what you need for the pizzas, the rest can be stored in the freezer.
***TIP: I always make this in a large batch, usually enough for 6 to 8 pizzas. It is the most time consuming part of the pizza making process because it takes time to cook off all the extra liquid, so, knowing this I make it in bulk so I can satisfy my pizza cravings pretty instantly. You want to cook off all the extra liquid, this is important because if it’s too runny, you’ll just end up with a soggy pizza crust. ***
Pizza dough, ingredients: (makes 2 pizzas, I can eat a whole on by myself, but I’m a champion eater, so really this can serve 3 people)
– 45g brown rice flour
– 50g buckwheat flour
– 45g sorghum flour
– 90g tapioca starch
– 1 tbs instant yeast
– 1 & 1/2 tsp xanthan gum
– 1/2 tsp salt
– 1 tsp paprika
– 20g sugar
– 60ml warm water
– 1 egg + 1 egg white
– 20ml olive oil
Pizza dough, directions:
1. combine all the dry ingredients in the bowl of your stand mixer. Give them a quick whisk to combine, & then create a well in the centre.
2. place the water, eggs & oil in the well. fit your mixer with the dough hook attachment, & let it run until everything is thoroughly combined.
3. remove the bowl from your mixer. Bring all the dough together to form a ball, lightly coat with olive it & place it back in the bowl. Cover the bowl tightly with clingfilm & place in a warm place to rise for 1 to 3 hours.
Pizza toppings, ingredients: (this is just what I like, you can top it with anything you like!)
– 200g cheddar
– 200g mozzarella
– 1 sweet red pepper
– 1 small red onion
– 5 button mushrooms
– 4 strips of bacon
– a handful of frozen spinach
– 2 eggs
– 1 tomato
Pizza assembly, directions:
1. cut 2 round pieces of parchment paper the same size as your pizza stone. Place your pizza stone in the oven & preheat the oven to 250C
2. cut all your vegetables & bacon to the desired sizes you want. I like long, thin strips, but that’s just my personal preference.
3. take one round of parchment paper, dust with flour (any of the above flours will work). Place had of your pizza dough in the centre, dust with more flour & roll out to fit the size of the parchment.
4. cover the dough with a generously heaped spoon of sauce & spread it evenly bringing it to all the edges. Lightly drizzle with olive oil.
5. begin to pile on all of your toppings (except the egg if you choose to add it).
6. once the oven has reached temperature, transfer the pizza onto your pizza stone (along with the parchment) & bake for 12 minutes. At 12 minutes, add the egg to the centre of your pizza & bake for another 3. If you don’t want an egg on your pizza, just bake the whole thing for 15 minutes.
***TIP: I know an egg on your pizza sounds weird, but trust me, it’s amazing. It’s cooked just long enough for the white to be completely cooked, but the yolk is still runny. Trust me, when you cut into the pizza & you can dip it in that yolk, it is heaven. ***