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Homemade Pizza

This is a lovely recipe to make with the kids. They will enjoy working with the dough.
Homemade Pizza
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You Will Need:

Main Dish
  • 1 ⅓ cups (330 g) flour
  • ½ cup (125 ml) mealie meal or semolina
  • 10 g packet of instant yeast
  • 2 t (10 ml) sugar
  • ¾ cup (180 ml) warm water
  • ¼ cup (60 ml) beer
  • 2 t (10 ml) cider vinegar
  • 1 T (15 ml) olive oil
  • 2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
Topping
Main Dish
  • 1 ⅓ cups (330 g) flour
  • ½ cup (125 ml) mealie meal or semolina
  • 10 g packet of instant yeast
  • 2 t (10 ml) sugar
  • ¾ cup (180 ml) warm water
  • ¼ cup (60 ml) beer
  • 2 t (10 ml) cider vinegar
  • 1 T (15 ml) olive oil
  • 2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
Topping

Ina’s Tip

Getting that ‘slow rise’ fermented flavour To create complex flavour, we add beer, which already contains flavour compounds created by yeast fermentation. We have also added vinegar, which provides the acetic acid that yeast produces during an overnight rise.

Method:

Place the flour, mealie meal, yeast and sugar into a food processor. Pulse a few times to mix. With processor running slowly add warm water, beer, vinegar and olive oil. Mix only until no dry flour remains. Do not overmix.

Rest the dough in the processor for 10 minutes. This is important. Add the Garlic & Herb Seasoning and process briefly, only until the dough forms a ball that cleans the sides of the bowl. Transfer dough to a lightly floured surface and knead until smooth.

Divide dough into two balls and roll them out ± 24 cm in diameter. Transfer dough on to a sheet of baking paper. Leave to rest and rise for ± 20 minutes.

Adjust oven rack to the middle position. Place a solid oven tray in the oven and preheat the oven to 220 °C.

When the dough has risen slide the dough (still on the sheet of baking paper) directly onto the pre-heated oven tray. Turn the oven down to 190 °C. Bake for 10 minutes.

Remove from the oven. Spread about 2 - 3 T (30 - 45 ml) of the Pesto over each pizza and sprinkle with cheese. Put the pizza back in the oven and bake until crust is brown and cheese is bubbly.

Homemade Pizza

This is a lovely recipe to make with the kids. They will enjoy working with the dough.
Homemade Pizza

You Will Need:

Main Dish
  • 1 ⅓ cups (330 g) flour
  • ½ cup (125 ml) mealie meal or semolina
  • 10 g packet of instant yeast
  • 2 t (10 ml) sugar
  • ¾ cup (180 ml) warm water
  • ¼ cup (60 ml) beer
  • 2 t (10 ml) cider vinegar
  • 1 T (15 ml) olive oil
  • 2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
Topping
Ina’s Tip

Getting that ‘slow rise’ fermented flavour To create complex flavour, we add beer, which already contains flavour compounds created by yeast fermentation. We have also added vinegar, which provides the acetic acid that yeast produces during an overnight rise.

Method:

Place the flour, mealie meal, yeast and sugar into a food processor. Pulse a few times to mix. With processor running slowly add warm water, beer, vinegar and olive oil. Mix only until no dry flour remains. Do not overmix.

Rest the dough in the processor for 10 minutes. This is important. Add the Garlic & Herb Seasoning and process briefly, only until the dough forms a ball that cleans the sides of the bowl. Transfer dough to a lightly floured surface and knead until smooth.

Divide dough into two balls and roll them out ± 24 cm in diameter. Transfer dough on to a sheet of baking paper. Leave to rest and rise for ± 20 minutes.

Adjust oven rack to the middle position. Place a solid oven tray in the oven and preheat the oven to 220 °C.

When the dough has risen slide the dough (still on the sheet of baking paper) directly onto the pre-heated oven tray. Turn the oven down to 190 °C. Bake for 10 minutes.

Remove from the oven. Spread about 2 - 3 T (30 - 45 ml) of the Pesto over each pizza and sprinkle with cheese. Put the pizza back in the oven and bake until crust is brown and cheese is bubbly.

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