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Thursday, 8 July 2010

Me by Myself equals two blog recipes && homemade Pizza n.n

Okay I know I owe all of you a big apology. One, because I know The Culinary Quest: In Search of the Best Pancake Ever. Should be underway and by now I should have posted at least One pancake recipe, but a) I ran out of maple syrup and b) I've been waking up so late lately that breakfast becomes lunch or brunch and brunch is only cool on Sundays. 
But I will set my alarm clock and get the quest going. 
The other reason why I owe you an apology is because I haven't posted much recently. Which sucks. So today, I am posting two recipes n.n One meal and the one dessert n.n 
I hope you all Enjoy it and find it in your good hearts to forgive me. 

Okay the recipes I will be sharing with you today is a beautiful spring dessert: Lemon Rolls whose original recipe and pictures can be found HERE

And the other is divided in two: One is the PPD or the Perfect Pizza Dough and the other one is my version of Pizza Margherita.  Both recipes have been taken out from my NEW awesome Jamie Oliver Book n.n

Okay, so I will begin with the Pizza Dough which I consider to be a breakthrough in my life. Especially today. 
My mom and my sister went to Tasco with my aunt, cousin and her boyfriend. I suppose they were quite cross with me because I refused to go because they left me absolutely no money for me to fend for myself. 
Normally, in days where I am so abruptly abandoned mom always leaves a small amount of money for me get some take-out meal. 
Which I do. 
Pizza is the all time favorite. 
But today, I was left with no means to fend for my tiny bitty self u.u so I was left with no option but to make my own pizza. 
Don't feel sorry for me though... I actually had a lot of fun! and it made me feel awesome really...
Even though I did end up making quite a gigantic mess in the kitchen. 
(which  I sort of cleaned) 

In order to make the BEST Pizza Dough Ever You'll need: 

7 cups of strong white bread flour Typo "OO" flour. 
5 cups strong white bread flour and 2 cups of Semolina flour.

I used simple flour... 
but I know it'll taste better if you use either of the two original ingredients. 

1 tablespoon of Salt.
2 x 1/4 ounce packets of active Dried Yeast. 
 1 tablespoon raw Sugar. 
4 tablespoons extra virgin Olive Oil
2 1/4 cups of Lukewarm Water. 

Here we go. 

1. First you need to clean your working surface. Then you put the flour and the salt on your working surface and make a well in the middle. 
See the measuring cup? That measuring cup has the Sugar, Water, Olive Oil and the Yeast. 
You need to leave this mix for a few minutes, or until you start smelling a beer-like smell. 

2. Next, with a fork bring the flour into the liquid (using flour from the sides) Keep mixing bringing larger amounts of flour in. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together work the rest of the flour with your clean flour-dusted hands. And knead until you have a smooth springy dough.

3. In a dusted bowl place the flour and dust more flour on in, cover it with a damp towel and leave it until its size has doubled. About and hour. 

An hour later: 

4. When you have this giant-ass ball of flour. Take it out into a flour dusted surface and knead it around a bit to push the air out with your hands.
You can either use it immediately, or store it in the freezer or fridge.

If you are using it right away... divide the dough into as many balls of dough as you want to make pizzas.
Timing-wise it's a goof idea to roll the pizzas out about 15 to 20 minutes before you cook them.

Pizza Margherita. 

You shall be needing: 

1 x pizza Dough recipe (as above) 
A bit of Flour for dusting.
1 1/2 cups of tomato sauce. 
Few chunks of FRESH mozarella cheese.
Olive Oil. 
Fresh Basil. 

I want pizza!

1. Okay first you want to preheat your oven, or in my case, the giant-thing-I-use-as-a-pizza-&-lasagna-skillet. If you are going to use the oven, make sure you preheat the thing you are going to cook the pizza on.

2. Place in on your preheated pan, the dough will start to bubble up so you'll have to work your ingredients fast. Starting with the tomato sauce, the cheese, fresh basil and some salt&&pepper.
5. It takes about 20 minutes for it to be done. Or wait until the edges raise themselves a bit.  

5. Drizzle with a little bit of Olive Oil and add some capers. 

Now the Lemon Rolls n.n 

1 envelope of dried yeast. 
3/4 cup lukewarm water. 
1 stick of unsalted butter, soft.
1/4 cup of white sugar.
2 teaspoon vanilla extract.
3 cups of flour.
1/2 teaspoon salt. 
1/2 teaspoon nutmeg
2 lemons zested.
1 egg. 

For the Lemon filling.
1 cup sugar.
1/4 teaspoon freshly-ground nutmeg. 
1/2 teaspoon ginger. 
2 lemons, zested and juiced. 
3 tablespoons unsalted butter, soft.

Lemon Cream Cheese Glaze

1 package of cream cheese, softened.
Juice of 1lemon.
1 cup powdered sugar.
1 lemon, zested. 

You do it:

The Dough.

1. In a bowl place the warm milk and the yeast and leave it to rest for a couple of minutes. 
Add the butter, sugar, vanilla and one cup of the flour and mix.

2. Stir in the nutmeg, salt, lemon zest and the egg. And enough of the remaining flour in order to make a soft sticky dough. 

Knead for about 5 or 7 minutes. 

3. Place in a bowl and cover it with a towel and leave it there until it size is nearly doubled.

The Sticky Filling. 

1. Place the sugar, nutmeg and ginger in a small bowl. 

2. And using the tip of your fingers drizzle the lemon zest until you get a wet sand consistency.

3. Add the lemon juice. 

The rolls. 

1. On a floured surface pat the dough into a thick rectangle. 

2. Spread the butter and the sticky filling and roll the dough.

3. Cut the rolls. And place them on the pan you're gonna bake them.

4. Bake for 35 minutes aprox. 

The Glaze. 

1. While the Rolls are baking make the glaze. Whip the cream cheese until light and fluffy. Add lemon juice until to combine. Add the powdered sugar and mix until smooth and creamy. 

2. Once the rolls are out of the oven pour the glaze over them and serve while warm. 

Mine merge into this giant ass roll. But once I cut it the roll forms came through easily. Like pizza slices. 



  1. Some lovely recipes here, nice looking pizza. Did I understand correctly, you cooked it on the hob? Wow.

  2. Oh! I am so glad you like my pizza, it really did taste as nice as it looks n.n You sir, made my day! Honestly.
    And yes, I did cook it on the hob with help of a wanna-be-oven skillet my mother bought after she decided to use our oven as a pantry lol.... So happy you stopped by I hope you enjoy my recipes I shall soon be experimenting with one of yours!

  3. Dr. Oetker Ristorante has teamed up with wine guru Jilly Goolden to find the perfect wine matches for their delicious pizza range!

    The wine guide is available for download on the new microsite along with a new blog exploring the brands passion for pizza, ingredients and Italy.

    If you need anymore information or images, just contact