Recipe:
I have leftover dough from the pizza dough i made (recipe below) - so i cut portion of the dough from fridge and left to proof in room temperature for 40 minutes. I want a thinner crust so is only 1.5 pingpong ball size of dough.
Pizza Dough:
2 cups all purpose flour
11g/1 packet instant yeast
1 tsp brown sugar
1 Tbsp coconut oil
3/4 cup warm water
(1) Fill 1/2 cup water in a big bowl, put instant yeast and leave to form bubble for 5 minutes.
(2) Add sugar and and oil and stir well.
(3) Sieve in flour and knead till form an elastic ball, at least 10 minutes. Add water 1 Tbsp at a time to make the dough more moisture. The dough should threaten to stick to the bowl so that the dough will be soft after cook.
(4) In a separate bowl, spread oil around the bowl and put the dough kneaded in the bowl. Brush some olive oil around the dough and cover with bowl with cloth. Leave the dough to proof till double it size, around 1 hour or so.
(5) After proof, gently knead around 1-2 minutes and divide into portion two portion. Flatten the dough manually or using rolling pin (but must be gentlly so that the gas in the dough did not escape fully to achieve soft spongy pizza dough)
Yields: Made 2 portions of around 8" diameter pizza dough, medium thick crust or 4 portions of thin crust
Note: After divide into portion of pizza dough - can leave to proof a while, around 15minutes
Toppings:
1 Medium Size Tomato (cut small)
1 Small Sweet Potato (cut small)
2 Shallots (chopped finely)
Handful of grated unprocessed mozarella cheese
Dash of dry basil leaves
Cooking Method:
(1) Prepare the ingredients: Steam all ingredients
-Sweet Potato 10 minutes
-Tomato and Shallots 5 minutes
Mash and mix all ingredients together. It too watery due to steaming, remove some.
(2) Preheated rice cooker, press cook once. Once the button release, put the flatten pizza dough to cook.
Press cook ONCE to cook the dough. Once cook remove from the rice cooker, and flip over.
(3) Top with ingredients, in sequence: spread olive oil, ingredients mixture and grated cheese.
(4) Put the pizza back to rice cooker to cook. Press cook ONCE to cook the pizza. Once the cooking button release, add dash of dry basil leaves. Close cover and wait for 8 minutes before removing the pizza. Serve hot.
(Total button pressing time - 2 times, Total cooking time - 10 minutes)
Results: The crust is thinner but texture just alright and not too hard compare to previous experiment. Overall is satisfying.
Pizza Dough:
2 cups all purpose flour
11g/1 packet instant yeast
1 tsp brown sugar
1 Tbsp coconut oil
3/4 cup warm water
(1) Fill 1/2 cup water in a big bowl, put instant yeast and leave to form bubble for 5 minutes.
(2) Add sugar and and oil and stir well.
(3) Sieve in flour and knead till form an elastic ball, at least 10 minutes. Add water 1 Tbsp at a time to make the dough more moisture. The dough should threaten to stick to the bowl so that the dough will be soft after cook.
(4) In a separate bowl, spread oil around the bowl and put the dough kneaded in the bowl. Brush some olive oil around the dough and cover with bowl with cloth. Leave the dough to proof till double it size, around 1 hour or so.
(5) After proof, gently knead around 1-2 minutes and divide into portion two portion. Flatten the dough manually or using rolling pin (but must be gentlly so that the gas in the dough did not escape fully to achieve soft spongy pizza dough)
Yields: Made 2 portions of around 8" diameter pizza dough, medium thick crust or 4 portions of thin crust
Note: After divide into portion of pizza dough - can leave to proof a while, around 15minutes
Toppings:
1 Medium Size Tomato (cut small)
1 Small Sweet Potato (cut small)
2 Shallots (chopped finely)
Handful of grated unprocessed mozarella cheese
Dash of dry basil leaves
Cooking Method:
(1) Prepare the ingredients: Steam all ingredients
-Sweet Potato 10 minutes
-Tomato and Shallots 5 minutes
Mash and mix all ingredients together. It too watery due to steaming, remove some.
(2) Preheated rice cooker, press cook once. Once the button release, put the flatten pizza dough to cook.
Press cook ONCE to cook the dough. Once cook remove from the rice cooker, and flip over.
(3) Top with ingredients, in sequence: spread olive oil, ingredients mixture and grated cheese.
(4) Put the pizza back to rice cooker to cook. Press cook ONCE to cook the pizza. Once the cooking button release, add dash of dry basil leaves. Close cover and wait for 8 minutes before removing the pizza. Serve hot.
(Total button pressing time - 2 times, Total cooking time - 10 minutes)
Results: The crust is thinner but texture just alright and not too hard compare to previous experiment. Overall is satisfying.
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