The Evanietta, as named by our good friends the Jelberts. Paul has been perfecting these pizzas cooked on the gas bbq for the past two years. They are now a firm favourite with the family and a fair few of our friends.
Compliments have included
"The best pizza in Singapore "
" The best pizza I have ever tasted"
Our dough recipe is popular, here it is
Thin crust Italian style pizza dough
1 packet active dry yeast 1 t sugar
1 cup warm water
2 3/4 cups all - purpose flour
1/4 cup wholewheat flour
1 t salt
1 T extra virgin olive oil
Dissolve the honey in 1/4 cup of the warm water.
In a large bowl combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water.
Mix until the entire mixture forms a ball. Knead by hand for 2-3 minutes. The dough should be smooth and firm.
Cover the dough with a clean, damp tea towel. Leave to rise for 2 hours.
Divide the dough into 3 or 4 balls.
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
Cover the balls with a damp tea towel and allow to rest for 1 hour (at this point the balls can be wrapped in plastic and refrigerated for up to 2 days).
Roll out thinly, transfer to cookie sheet /pizza stone.
Add toppings.
Cook at 230 degrees C for 10 - 12 minutes.
Or. Pre bake base for 2 mins, then add toppings and bake again for a few minutes.
Comments
Cook at 230 degrees for 10 - 12 minutes? What is this? Setting up others to fail? More like:
- Bake at 280 degrees for a bit under 2 minutes, add toppings and bake for another almost 2 minutes. Ish. Take out when it is the right time to take it out.
SPEND TIME AND LOVE ON YOUR TOPPING PREP.