LET’S GET STARTED WITH THE BEST PIZZA RECIPE
- LET’S GET STARTED WITH THE BEST PIZZA RECIPE
Today we will be making two different pizzas with the same pizza recipe. Now you might be thinking how will it even make a difference when we are using the same pizza recipe. As you might have heard from our elders, that time is the most precious thing. And trust me they are 200% right. Time is the only difference between these two pizzas.
I myself learnt to make pizza 2 years back. It was during the time I was training in a hotel and we had some authentic Italian ovens in the restaurant. I would get a chance to practice a handmade pizza after every lunch and dinner shift. I worked there for around two weeks and made at least two pizzas every day and that is how I learnt handmade pizzas.
WHAT ARE THE TWO PIZZAS THAT WE WILL MAKE TODAY?
So as we already know that we will be making two different pizzas with the same pizza recipe today. Now the question is what are the two different pizzas? So the first one is going to be a 3-hour pizza and by 3 hours, I mean we will be making this pizza from scratch in just 3 hours. And the second one is a 24-hour pizza and by now you already know that we will be making this pizza from scratch within 24 hours.
Now for the 3 hours pizza recipe, we will be making pizza base, pizza sauce, and prepare all the toppings from scratch in just 3 hours. Now the dough that we will make for this pizza will also be used in the 24-hour pizza. Although the only difference between both the pizza dough will be time. And when we talk about the sauce and toppings. We will use the same sauce and toppings for the 24 pizza as well.
So as I have already told that the only difference between these two pizza recipes will be time. Now by the time I mean that all the different components of the 3-hour pizza are getting more time to develop the flavours. Might sound a little fictional or something that is hard to believe but it is true. Now I am gonna prove it to you that how time will make a huge difference between both the pizzas.
So when we give time to all the components of the same pizza what happens is known as fermentation. For millions of years, fermentation is one of the best scientific processes that humans could have discovered. Fermentation is a very familiar word in day to day life but it has a very useful role to play even in cooking.
Although fermentation in this particular pizza recipe will only affect the dough for the most part. But it will also make sure that all other components also show a significant amount of change in the taste. What fermentation does to our pizza dough is basically make sure that the depth of flavour just intensifies over time.
Now sometimes you might have had a pizza in which you like the pizza base more than the toppings and the sauce or the cheese. That is mainly because the pizza dough is a day or two old and it has had enough time to ferment and develop that taste. I will not go into the scientific aspect of this process but let’s just say that fermentation just intensifies all the flavours and mellows down all the harshness of the ingredients that we have in any recipe.
So good news for you guys, fermentation doesn’t only work for this pizza recipe it works for every recipe in this world.
HAVE YOU EVER WONDERED WHY 1-DAY OLD FOOD TASTES BETTER?
This is one of those questions that we get often in our minds but we never find out the answer. And trust me you can thank me later for this but I will solve this for you. I mean I already kind of have solved the problem by mentioning fermentation. So whenever we keep something in the fridge for a day and then we eat it the next day we realise that it tastes better than yesterday. That is mainly because we have given it enough time to mellow down the harshness and develop more flavour and all that happens just because of fermentation. That is exactly what we will do with this pizza recipe!
Fermentation is a very basic process carried out by a microorganism called yeast. It basically consumes all the sugar that is present in the recipe and then releases some carbon dioxide and produces alcohol. I know it was a little technical but you don’t really need to get into all of that, just age your food and it will taste better just like wine and cheese. To be very honest wine and cheese are one of the 2 best examples I can give about fermentation and how it just makes everything better with time.
DIFFERENCE BETWEEN BOTH THE PIZZAS
We have already discussed a lot about the difference between both the pizzas. But here we will talk about what you have to do to make it better. So I will be giving a common pizza recipe here for both the pizzas and if you have time please carry out this experiment. Make a three-hour pizza and make a 24 pizza and compare, trust me it will change your life.
So after you are done with making all the components of this pizza recipe, that is basically the dough, the sauce, and toppings. You have to pack all of it nicely and keep it in the refrigerator. Although make sure the temperature is not below 5 degrees because then it gets very difficult for fermentation to occur and the microorganism that is yeast cannot survive below 5 degree Celsius.
COMPONENTS FOR THE PIZZA RECIPE
There are mainly three major components to this pizza recipe and various minor components. The three major components are the pizza sauce, the pizza dough, and the pizza toppings.
For the pizza dough, all you need is some all-purpose flour, olive oi,l salt, sugar, and some yeast.
Once you have all the dry ingredients give it a quick mix and then start adding some lukewarm water and make it into a soft dough. Start kneading it and then after 5 minutes add your olive oil then again knead for about five minutes so that the olive oil gets incorporated into the door.
FOR 3 HOUR PIZZA
So for the three-hour pizza recipe what you have to do after you are done kneading is take a big mixing bowl and grease it with some olive oil and then put your dough into that bowl and cover it with a damped cloth. Now let it rest for 45 minutes and it will double in size. After 45 minutes punch the dough and then it will deflate and all the carbon dioxide will be released.
Now it’s time to divide the dough into 2 portions, make roundels and rest again for 30 minutes. Once you are done with resting again deflate and then with your hands or rolling pin make it into a thin round sheet just like a pizza base of about 8 inches diameter and if you like a pizza much bigger than even 10 inches works fine. But the thickness should be about 1 centimetre.
FOR THE 24 HOUR PIZZA
For 24-hour pizza recipe after you are done kneading the door again take a mixing bowl and grease with some olive oil and put your dough into it and then cover it with some cling wrap. Now it’s time to keep the dough in the fridge for 24 hours. Now the next day whenever you are planning to make the Pizza take your dough out one hour prior to shaping it so that it can come back to room temperature and from here you will do exactly what you have to do for the 3-hours pizza as mentioned above.
This is one of the easiest sauces you will ever come across trust me. It hardly needs 3-4 ingredients and then you just have to cook it for an hour without even stirring all the time.
You already know that the pizza sauce is made up of a lot of tomatoes so for that we will need a specific variety of tomatoes that is called plum tomatoes or Bangalore tomatoes in India. Although traditionally there is a variety called San Marzano which is used for pizza in Italy. It will be really amazing if you can get San Marzano canned tomatoes but if you can’t you can always work it out with plum tomatoes or Bangalore tomatoes.
So once you have the tomatoes make small slits in the tomatoes and boil it for 30 seconds in hot water. Then immediately put in ice-cold water and let it come to room temperature. Once the tomatoes are at room temperature peel them and remove all the seeds. I really prefer removing the
skin and the seeds. But if you want you can keep the seeds but never keep the skin. Now from here in a mixer grinder jar put all your tomatoes with garlic cloves, some olive oil, pepper powder and a little bit of salt. Grind it into a smooth puree and then transfer it into a saucepan and cook it for one hour on slow flame. Also while cooking the sauce you have to cover it so that it does not dry out. Towards the end check for seasoning and add 1 tspn of oregano and Rosemary if you want. Rosemary is totally optional I really like it so I normally add it but its not compulsory.
A lot of us make mozzarella at home and there is nothing better than that to be very honest. There is only one problem, fresh mozzarella kind of stinks! And by fresh I mean right when you make it. So keep it for a day or two in the fridge and then it should mellow down on the smell. And we will be using a day old mozzarella for this pizza recipe!
One little tip here for the cheese when you put it on the pizza. Please cut it into small cubes of 2 cm. If you grate the cheese it spreads and sinks all your toppings. So cut them into cubes and it melts without sinking your toppings!
So here is the most important and interesting part of the whole pizza recipe. This part will decide how your Pizza looks. So feel free to get very creative with the toppings and add whatever you prefer. But sticking to this recipe I have used some onions green capsicum and chicken. I marinated the chicken for 3 hours and then seared it in a pan for about 3 mins on each side. Do not worry if it is not completely cooked and we don’t even want it to be completely cooked. Because when it cooks in the oven with the pizza it may dry out. For the marination of the chicken, I used some lemon juice, ginger garlic paste and some salt.