We make one, two or three pizzas since the dough is in separate pouches, adjusting the amount and the type of stuffing accordingly.
The dough we made the aromatic buns and then the Garlic Bread the rest of the dough left over from that recipe is put in polybag bags & in the freezer to make delicious, easy-to-make pizzas with delicate crust and simple ingredients, and most of all homemade ingredients, whenever we want. we have the solution «in our hands»!
The secret to this polymorphic dough is its time of maturing in the refrigerator for many hours or even in the freezer. Even when we take it out to room temperature after many hours to cook it continues to swell…
Today it became Pizzas.
Yours!
The dough we made the aromatic buns and then the Garlic Bread the rest of the dough left over from that recipe is put in polybag bags & in the freezer to make delicious, easy-to-make pizzas with delicate crust and simple ingredients, and most of all homemade ingredients, whenever we want. we have the solution «in our hands»!
The secret to this polymorphic dough is its time of maturing in the refrigerator for many hours or even in the freezer. Even when we take it out to room temperature after many hours to cook it continues to swell…
Today it became Pizzas.
Yours!
| work: 30′ | time: 3h:00′ | easy: |
★Click with your mouse on the pictures to learn more.
Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»
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Ingredients (3 large pizzas)
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Remove the dough from the freezer 2 hours before preparation to room temperature. Take the dough out of a sachet and pour it onto a lightly floured surface. Fold it 2, 3 times as a folder and make a ball. |
With our palms floured, we spread each dough ball as thinly as possible. The dough is so soft and supple that it takes no effort. |
Transfer each opened dough sheet to a flat oven tray, covered with non-stick kitchen paper. |
Pour 3 large tablespoons of tomato sauce and spread it over the entire surface of the dough sheet, taking care not to slip over the edges. Top with scattered mozzarella pieces and a few mushrooms. |
Continue with the ham cut irregularly into pieces. Stir in the chopped pepper. Bake in a preheated oven at 200℃ (392ºF, Gas Mark:5.7) with air in the bottom of the oven for 20 minutes or until the dough is golden and bake underneath. Eat hot. |
