Tips and Tricks for Making Homemade Pizza :
This manual pizza is easy. Good tomato sauce, tattered mozzarella, atrophied Italian link, and plenitude of kimchi is each youneed.However, so can you! Then are some tips and tricks
If a little 11- time-old girl from Seoul can do it.
- Although a home roaster is n’t relatively hot enough to get that perfect crust, a pizza gravestone retains heat well and can help. Make sure to preheat your roaster for at least 30 twinkles, which can be while you assemble the pizza.
- Still, use a large( at least 12- inch) cast iron skillet or a sturdy baking distance that can repel high heat, If you do n’t have a pizza gravestone. smoothly grease the cast iron skillet with cuisine oil painting before preheatingit.However, the dough will be thicker, so you ’ll have to cook it for a little longer, If the skillet is lower than 12 elevation.
- You can also caff your pizza if it’s too hot to turn your roaster on. Then are instructions on how to caff pizza.
- The dough may shrink while you roll it out. Let it rest for 15 twinkles before trying again to give the gluten in the dough a chance to relax.
RECIPE :
Kimchi and Sausage Pizza
PREPE TIME : COOK TIME : TOTAL TIME :
10 mins 20 mins 5 mins
SERVINGS : 4 to 6 servings
2 10- to 12-inch pizzas
INGREDIENTS :
- 2 pounds store-bought or homemade pizza dough
- 8 ounces store-bought napa cabbage kimchi, or homemade Quick Kimchi
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1 cup store-bought marinara sauce, or homemade pizza sauce
- 1 cup shredded mozzarella cheese
- 8 ounces crumbled Italian sausage
- Fresh basil leaves, for garnish (optional)
METHOD :
1- Prepare the pizza dough:
If the dough is refrigerated, let it come to room temperature on your counter for about one hour. Divide the dough in half, place both halves in a large bowl, and cover the bowl with plastic wrap to keep the dough from drying out.2- Preheat the pizza stone or sheet pan:
Position the oven rack in the center of the oven, and place a pizza stone or large sheet pan on it. Preheat the oven to 500°F for at least 30 minutes so that the pizza stone gets really hot.
3- Prepare the kimchi:
Roughly chop the kimchi into 1/4-inch pieces. Using your hands (wear food-safe gloves, if you wish), squeeze the juices out of the kimchi so the dough doesn’t get soggy. (Don’t toss the liquid! Make this stew with it.)
4- Roll out the pizza dough:
Dust your countertop lightly with flour. Working with one portion (1 pound) of dough at a time, use a rolling pin to roll it into a 10- to 12-inch circle. You can also spread the dough out with your fingers. Don’t stress about being precise with the size or shape. It doesn’t have to be a perfect circle!
5- Prepare the pizza peel:
Spread a thin layer of cornmeal on your pizza peel and place the rolled-out dough on top.
6- Top the pizza:
Spoon half of the marinara sauce on the dough and evenly spread it to the outer edges with the back of a spoon. Sprinkle half of the cheese over the sauce. Evenly distribute half of the sausage and squeezed kimchi.
7- Bake the pizza:
Carefully sprinkle some cornmeal onto the preheated pizza stone. Slide the pizza onto it and bake for 8 to 10 minutes, until the crust is golden brown and the sausage is cooked through.
While the first pizza cooks, assemble the second pizza with the remaining ingredients.
8- Cool slightly and serve:
Remove the pizza from the oven, transfer it onto a cutting board and let it cool for a couple of minutes. Sprinkle with fresh basil, if you wish, and serve.
Bake the second pizza while you enjoy the first one.
NUTRITION FACTS : (PER SERVING)
593 21g 78g 22g
CALORIES FAT CARBS PROTEINS
Bon appetite !!
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