KNORR PIZZA DOUGH INGREDIENTS • 3 & half cups all purpose flour (500gms) • 1 table spoon dry yeast • 1 1/2 cup warm water • 1/2 teaspoon salt • ½ teaspoon knorr chicken powder • 1 tablespoon extra virgin olive oil. Yeast is a living microorganism that produces a gas called carbon dioxide, in presence of warm water and food (sugar or flour). In the “Active dry yeast” this bacteria is dormant. It wakes up as soon as you transfer it in warm water. This process is called “proofing the yeast.’ The active yeast will come back alive and you will see small bubble forming on the surface of the water. As soon as you mix the yeast with flour in your pizza dough, it will go to work and form all the bubbles that make the dough soft and airy. Warm water to proof the yeast need to be not too cold and not too hot. Just warm. Cold water would not revive the yeast. Hot water would kill the yeast and your dough wouldn’t rise. Flour. I normally use all porpoise flour. I only use virgin olive extra- oil in my kitchen because is the best and purest product without any addictive. Salt. is just simple table salt. I normally use table salt. Finally, very important: The temperature in the kitchen should be around 68–75 F (20–24 C) for the dough to properly rise. And in addition, at the end of the pizza dough preparation you will need PIZZA PANS. You don’t need anything fancy. Just the normal (possibly non-stick) pans. METHOD In a small bowl, sprinkle the yeast on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes. Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center. Pour the yeast mix in the center . . . Then the Knorr chicken powder , olive oil and a pinch of salt. Using a spatula, draw the ingredients together. Then mix with your hands to form dough. Sprinkle some flour on the work surface. Place the pizza dough on the floured surface. Knead the pizza dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands. With your hand, spread a little olive oil inside a bowl. Transfer the dough into the bowl. On the top of the pizza dough, make two incisions that cross, and spread with a very small amount of olive oil. This last step will prevent the surface of the dough from breaking too much while rising. Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room. When the dough is about double its original size, punch it down to eliminate the air bubbles. On a lightly floured work surface, cut the dough into three equal pieces. On the work surface, using a rolling pin . . . . and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter. Make a pizza about 12 inches in diameter and transfer it to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of pasta. Repeat this step with the other 2 dough pieces to make 3 pizzas. STORAGE Use as much dough as you need. If there is leftover pizza dough, put it in a plastic bag and store it in the fridge for up to 4 days. Fresh pizza dough can be frozen before proofing. Cut the dough to individual portions, wrap it in plastic wrap and store it in the freezer until needed. Thaw the frozen pizza dough at room temperature. Once it is thawed, it will start proofing again. Freezing the pizza dough will not affect its quality once thawed. KNORR PIZZAS *Napolitano - Italian sausage, green peppers, mushrooms, Kanorr Italian tomato sauce. *Three Cheese - provolone, mozzarella, and gorgonzola (blue) cheese and Kanorr Italian tomato sauce. *Quattrostagione - artichoke, salami, sweet corn, green olives and Kanorr Italian tomato sauce. *Sea Food - shrimp, baby clams, calamari and scallops and Kanorr Italian tomato sauce. *MEDITERRANEAN PIZZA - pesto, olives, red onion, diced tomato, feta, mozzarella and Kanorr Italian tomato sauce. *Roasted Garlic - roasted garlic spread, shitake mushrooms, diced prosciutto and Kanorr Italian tomato sauce. *Fruit Pizza - light and refreshing dessert "pizza". And Kanorr Italian tomato sauce. *Chicken Grilled chicken with special herbs, spices, onions, olives, tomatoes, cheese and Kanorr Italian tomato sauce. *Chicken Mexican Mexican flavored chicken with special herbs, spices, jalapeño pepper, onions, capsicums, tomatoes, olives, cheese and Kanorr Italian tomato sauce. *Chicken Tikka Chicken tikka with special herbs, spices, onions, capsicums, tomatoes, olivesmmm, cheese and Kanorr Italian tomato sauce. *Fajita Smoked veal, chicken tikka, chicken fajita, and mushrooms with special herbs, spices, onions, olives, capsicums, tomatoes, cheese and Kanorr Italian tomato sauce. *Green Masala Marinated green masala chicken, green chilli, green coriander, capsicums, cheese and Kanorr Italian tomato sauce.
Posted on: Fri, 21 Jun 2013 20:21:38 +0000
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