Pizza is not Salvadoran. It’s true that Pizza Hut is quite
popular with Salvadorans and there are many restaurants that include pizza on their menu. Throughout our time here I’ve sought to
find the best pizza place in San Salvador (see I HEART Pizza), and there are
still a few places on my list that I’ve yet to try. When I’m not eating pizza out, I like to make a simple pizza
at home.
On my recent trip to California, I stopped in at Ponsford Bakery in San Rafael.
In addition to buying some amazing pastries, I bought some whole-wheat
flour to bring back with me in my suitcase. You CAN get whole-wheat flour in San Salvador though you
really have to seek it out. One
wise expatriot suggested that I just add afrecho (bran) to white flour for the
whole-wheat effect. It’s not quite
the same, but it’s easier to find in stores and does the trick.
Here I share with you a simple healthy pizza dough recipe that you can
easily replicate in your home, wherever that may be. Buen provecho!
Note: The only thing I truly measure
when making this is the flour and water.
Everything else is based on a pinch and a splash. The message for you is “adjust as you
see fit”.
Combine lukewarm water, sugar, and yeast
in a bowl. Let sit for 5-10
minutes. Add oil, salt, and one
cup flour and mix. Add one more
cup flour and mix. Add the
remaining cup of flour, mix in bowl, then knead on counter or table until the
dough has a smooth consistency.
I like to make my dough early in the day, so I put the dough in the
fridge, covering it with a plastic bag so it won’t dry out. About an hour before I’m ready to cook
the pizza, I take the dough out of the fridge and let it come to room
temperature. Depending on the size
of your pans and how thick you want your pizza crust, separate the dough as
necessary (i.e. if you have two pans, divide dough into two balls). Knead the dough briefly and let it rest
on the counter. You can add oil or
flour to do so, depending on the consistency of the dough. Lightly oil the pans. After about 10 minutes, spread the
dough out to fit the pan. You can
use a rolling pin or wine bottle.
I like to use my hands. Let
the dough rest another 10 minutes.
Spread out as necessary into pan, then add toppings. Bake on the bottom shelf in a preheated
450 degree oven for about 20 minutes, until golden on the bottom and a little
toasty on the top. Much more
satisfying than Pizza Hut!
Some of my favorite combinations are:
- Fresh ricotta (La Lucania), thinly sliced zucchini, and chili flakes
- Bell pepper, mushrooms, black olives, tomato sauce and mozzarella
- Red onion, cherry tomatoes, fresh basil, and whatever combination of cheese I happen to have in the fridge
No comments:
Post a Comment