Pizza night

Every one has his own recipe for the best pizza
In my life I tried so many versions, so many recipes, but never I had the one that was our favorite...
So, I kept looking for the one that everybody would love and that would be our.

This recipe for the dough will defiantly be used again for pizza, the dough was so great to deal with, elastic and smooth so good, and the best part with this pizza is that there is no need for rising - you make it and eat it in one hour - isn't it great?


Pizza - from chef Oren Giron

Dough:

3 1/2 cups flour
1 tablespoon dry yeast
1/2 teaspoon salt
1 tablespoon sugar
50 m"l (1/4 cup) olive oil
300 m"l (1 1/4 cup) like warm water

Pizza sauce
1 small tomato paste can
1/2 teaspoon oragno
1 teaspoon garlic powder
1 teaspoon salt
5 tablespoon water
2 tablespoon olive oil
1 tablespoon ketchup

Mix all the ingredients together to smooth paste.

Direction:

In a mixer bowl, mix the flours, salt and sugar.
Add the yeast, water and olive oil and mix it for 10 minutes, until a soft dough forms into a ball.
take the ball and ut dough into 2 pieces.
Take one, flatten with your hand then roll out on a pizza peel or upside-down cookie sheet.
Roll out dough until very thin.

Prepare dough with sauce and toppings of your choice.
Bake in 400 degrees for 10 to 15 minutes or until lightly browned.

pizza with roasted eggplant and feta cheese

Read more...

No-Knead Bread

I did it at last !

I think that there is no food blogger out there that didn't bake this no-knead bread.
Seeing pictures of this bread and reading comments, made me want to make it.
The youtube clip also made me a promise that any 6 years old can do it, so I gave it a shot.

The only hard part in this bread is having the patience, 12 to 18 hours to let it rise.
That's why I decided to postpone it every time.
Though yesterday straight after work I made the dough and let it rise for the 18 hours
today I just took it out from the bowl, fold it, let it rise another 2 hours and ta-dam!
I have this boutique style Italian bread
The kind that no one will ever believe that it's no work at all to make
Beautiful shape, great taste, and the smell is just irresistible.
I HIGHLY RECOMMEND YOU MAKE THIS
(if you still haven't or just for the fun and the taste (: )


No-knead bread - Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;
put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

Read more...

Italian Hard Rolls

I love the smell of fresh bread in the house.

There are so many recipes of great breads I took and put in my "to do list" but because of the long rise time (sometimes more then 12 hours) I almost always find myself baking all kinds of rolls and buns instead.

For the holiday a friend bought me the great book "A passion for baking" and there was an Italian rolls, so cute and mouthwatering that makes me run to the kitchen and make them.



Italian Hard Rolls- Adopted from A passion for baking

2 Hour Sponge
1 cup warm water (100 F to 11o F)
2 1/2 teaspoons rapid-rise yeast
1 1/2 cups bread flour

Dough
1 cup warm water (100 F to 110 F)
1 tablespoon honey
3 tablespoons olive oil
2 1/2 teaspoons salt
4 cups bread flour
all of the sponge (2 hour sponge)
Finishing touches
flour, for dusting
melted butter or olive oil

Direction:

Line a large baking sheet with parchment paper.

For the 2 hour sponge, mix ingredients in a mixer bowl just to combine a pudding like consistency.
cover loosely and let bubble and stand for 2 hours.

For dough Add water, honey, olive oil, salt, and flour to sponge in mixer bowl and stir to combine.
Attach dough hook and knead on lowest speed of mixer about 8 to 10 minutes, adding more flour as necessarily to make a chesive, elastic dough.
Remove dough hook and spray dough with nonstick cooking spray.
cover entire bowel with clean towel and let rise 45-90 minutes or until almost doubled.

Turn out dough onto a lightly floured work surface and gently deflate.
Divide dough in 12 portions. Shape into oblong rolls.
Place rolls on preared baking sheet and let rise 20 to 30 minutes, until puffy. score rolls, leave them plain, or snip them with scissors for decorative effect. Dust with flour if desired.

Preheat oven to 400 F. Spray rolls lightly with water, spritz oven and wall.
Bake until done and rolls are brown all over, 25 -28 minutes.
For shiny rolls with less crispy crust, paint with melted butter or olive oil before baking.

Read more...