Little Bowl

We’ve been on an Italian spree this past few days, eating at Jolly Pasta, Sizzeria, and Fracasso for dinner (oh..btw, those are Italian restaurants here in Japan)

And yet I still crave for pizza this morning. And the sight of my basil tree sitting on my balcony, waiting eagerly for me to use them (after springing out some fresh new leaves) I know I just had to make pizza today.

So, off I was to the kitchen.

Here’s the recipe for the crust that I made today. I thought I should just jot it down before I forget. You see, I’m more of the throw-stuff-in-a-bowl-with-just-a-hunch-and-no-proper-recipe kind of person (phew..that was long) So I ALWAYS forget what I threw in the last time I made something, unless I jot it down.

Crust:
300g bread flour or high gluten flour
50g glutinous flour or dango/mochi flour (or tepung pulut)
1 tsp yeast
2tbps olive oil
1/2 cup of cold water and some
pinch of salt

How to:

1. Mix in all the ingredients in your bread maker machine (if you have one) or you can go semi-traditional like me.
2. I just dump the dry ingredients plus oil in my Kitchen Aid bowl, attach the paddle attachment, and slowly
   pouring the cold water in while it was mixing.
3. Then I change to the hook attachment and give it a nice knead (the dough SHOULD NOT be sticky, it should clean away from the bowl just nice. Add the water just enough until you get a soft but firm dough.
4. Proof it until double in size.
5. Punch out excess gas and using cornmeal or semolina flour, dust you table and flatten out the dough. Make sure you’re already preheating you oven to MAX at this point.
6. Transfer flatten dough on a baking tin, pour about 1-2 tbsp of olive oil on the crust, pizza sauce, cheese and basil leaves. Pour another tablespoon of olive oil on top of the garnished pizza.
7. Bake in oven for 10-15 minutes until nice and golden (now this depends on your own preference)
8. Tabasco and grated Parmesan on top and you’re ready to munch you pizza away!

What makes this recipe different from others in the use of glutinous flour/mochi flour in it.

I wanted to crust to be crispy on the outside and soft and chewy on the inside. And that’s exactly what I got from adding the glutinous flour in the recipe.

I think I like making my pizza this way. It’s different, and I like it.

I think I’ve had enough of Italian food for the week. Who knows what food spree I’m gonna go on next huh?

Burrrpp!