Dissolve the yeast in the water and set aside for a few minutes.
In a large mixing bowl, sift together the Mastercook Maida and salt.
Make a well in the center and add the yeast-water mixture slowly, gradually mixing in more flour.
Start kneading the dough till all the flour is hydrated and no dry flour remains.
Continue kneading for 3-4 minutes till it becomes slightly smooth.
Cover and let it rest for 10 minutes. After 10 minutes, add the oil and knead it into the dough until the oil is just incorporated.
Shape into a round ball and place into a lightly greased bowl.
Cover and allow to ferment for 30 minutes. After 30 minutes, lift the corners of the dough to the center, which is called a stretch and fold, this builds strength and allows you to stretch the dough afterwards.
Allow to rise for another hour. Once risen and almost doubled, cut the dough into 3 balls of approx. 140 grams each
Shape into smooth, round balls and place on a plate or tray with a light dusting of semolina, spread apart with a three-finger gap.
Allow to ferment once again for about 1-1.5 hours and its ready to be shaped.
Tips for Cooking
If you live in a hot climate, you may benefit from using room temperature water instead of warm water to make the dough. This ensures that the fermentation is controlled.
This is a time-consuming process and you can do this the previous night until the portioned dough ball step. This tray can then be covered tightly with plastic wrap and placed into the fridge to proof overnight. Be sure to remove it about 30 minutes to an hour before you make the pizza.
140 gm dough balls make a pizza that is 9 inches in diameter, you can vary the weight to make a bigger or smaller pizza.
Perfect for Pasta, Pizza or even a sandwich. This Tomato sauce will surely be your next go-to condiment!
Servings - 1 bowl
Difficulty Level - Easy
Preparation Time - 30 Mins
Cook Time - 1 to 2 Hours
500 gm Tomato Puree
10 gm Finely chopped onion
10 gm finely chopped garlic
15 gm mixed herbs
5 ml Olive Oil
Heat a pot on medium flame. Add olive oil.
Once it is warm, add the onion and garlic, saute until they are soft and translucent, do not brown.
Add the herbs and saute for 15-20 seconds to release their aroma.
Add the tomato puree and a little water.
Cook the sauce for about an hour, till it reduces and thickens nicely.
Season with salt, pepper and a little sugar.
Tips for Cooking
You can use storebought puree or make your own by boiling and peeling tomatoes and then blending it in a mixer.
This sauce works great for pasta’s, as a sauce for pizza or a delicious spread for sandwiches.
You can freeze this sauce for upto 6 months in a tightly sealed container.
Neapolitan Style Pizza
Enjoy this yummy Neapolitan Style Italian Pizza in the comfort of your home!
Servings - 2
Difficulty Level - Medium
Preparation Time - 4 to 5 Hours
Cook Time - 6 to 8 Mins
2 pizza dough balls
100 gm Tomato Sauce
5 gm / 1.5 tsp Mastercook elaichi, powdered
160 gm Fresh Mozzarella Cheese
Few Fresh Basil Leaves
Preheat your oven as high as it will go, usually home ovens reach around 250-300C/ 500-600F. Place a baking tray inverted in the middle or a third from the top. Allow to preheat for about 30-40 minutes to get super hot.
Once your dough balls are proofed and ready, gently pick it up from your plate and place into a bowl with flour, coat both sides and place on your worksurface.
Gently press down in the center towards the sides, forming a thick crust on the outside.
With your left hand on the dough, gently reach under the dough with your right and stretch the dough, rotating as you go to form a 8-9 inch circle.
Alternatively, you can use a rolling pin. Spread the sauce evenly all over the dough, leaving a border for the crust to rise.
Using a pot lid or an inverted plate, slide the pizza onto the hot baking tray and close the oven door. Allow it to cook for 3-4 minutes, till the crust is lightly golden
Take the pizza out and add the cheese and basil leaves.
Place it back in the oven till the cheese is melted and the crust is golden. Finish with a drizzle of olive oil.
Tips for Cooking
This is the closest way to replicate a fiery hot wood burning oven at home. It will not produce an exact copy but it is great to have at home.
The pizza is cooked in two stages because home ovens cant reach the temperature of a wood burning oven and thus the cheese has a chance to dry out if put all together at the beginning.
If you do not have fresh mozzarella, feel free to use frozen mozzarella. The fresh mozzarella really gives it an authentic flavour and texture.