Home Make Pizza

I have make this pizza a few times and my nephew like it very much. Even edge of dough is still crispy on the next day. Here is the recipe, hope you like it.

Topping Ingredients

1 tbsp of soft butter
1 can tomato puree or Maggi tomato ketchup

3 tbsp of Maggi chillie sauce

1 tbsp oyster sauce.
1 tablespoon of minced onion
1 tablespoon of sugar
¼ teaspoon of salt
½ teaspoon of Italian herbs (optional - I did not put)
Sauce Prepare Method
Heat up medium sauce pan with butter over low frame.

Add minced garlic and onion, fry till fragrant.

Pour in tomato puree, salt and sugar.

Stir briefly, and add in Italian herbs.

Simmer for 20 minutes with low frame. Heat off, and let it cool down.

Reserve for later use on pizza crust, or store in the freezer for future use when completely cooled

Basic Pizza Dough Ingredients
225 lukewarm water.

1 packet active dry yeast
50 teaspoon sugar
1⁄2 teaspoon salt
500 gm bread flour, plus additional for shaping

250 gm plain flour
75gm butter

Topping.

2 pcs of chicken sausage

1 green or red pepper

1 handful of mixed vegetable

1 white big onion

1 handful crab bite

6 pcs of slice button mushroom

Prepare Dough Method
1. Take out butter from fridge and let it soften.

2.Then add some sugar in lukewarm water transparent glass. And add the yeast in a transparent glass and stir slightly.

Set aside so the yeast can begin to bubble. You can see foam about 5 minutes that mean the yeast is good. If it doesn’t, throw the mixture out and start again. The water may too hot or the yeast expired.

3. Fixed hook type (dough hook) into the mixture.

Pour all ingredient into the mixing bowl and mixed well at low speed except egg and butter.

Add in the egg and mixed well.

Add 2/3 of yeast water and it should not combine .The whole process should take about 8-10 minutes.

Add in the soft butter and knead at low speed until combine.

Turn to medium speed and mix until form a dough for 7 ~ 10 minute depending mixture.

If too dry add tbsp by tbsp of water a time and form a smooth dough.

Take a bit of dough and stretched. This method is window testing method. If do not torn easily, it mean the gluten is already form and it ready for 1st stage proof.

Let it proof for 25 ~ 30 minute until double size. (Note: depending the weather, time is shorter if warm weather).

Punch and knead to release the proofed dough.

Take about 120gm of dough and shaped to a ball and let it proof for 15min.

This stage, I skip due to time constraint.

Apply a light layer of butter on the tray

Let it proof for 15min.

Roll it to size of small tray and place the dough onto the tray. It shrink slight due to skip 2nd proofing.

Poke some hole with fork at the topping area and let it proof for 10~20mm

Apply a layer of topping sauce and topping.

Bake at 200C for 10 ~ 15min depending on oven use.

Put some cheese on top and bake for 1~ 3 minute.