Steps to Prepare Italian Meat Feast Thin Pizza Speedy
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Before you jump to Italian Meat Feast Thin Pizza recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
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A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen by itself provides you with many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. Largely, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to italian meat feast thin pizza recipe. You can cook italian meat feast thin pizza using 23 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Italian Meat Feast Thin Pizza:
- Get of Base.
- You need 250 grams of Plain Flour.
- Prepare 150 ml of Tepid Water.
- Get 1/2 tsp of Fine Sea Salt.
- Provide 10 grams of Yeast.
- You need of Sauce.
- Prepare 2 of Large Shallots.
- Take 2 of Garlic Cloves.
- You need 1 tbsp of Rapeseed Oil.
- Take 1 tbsp of Tomato Paste.
- Use 1 tbsp of Worcestershire Sauce.
- Provide 1 pinch of Sea Salt.
- Take 1 pinch of Basil.
- Use 1 can of Chopped Tomatoes.
- Use 1 pinch of All Purpose Seasoning.
- Provide of Topping.
- Use 1 of Pepperoni.
- Use 1 of Chargrilled Chicken.
- Use 1 of Peppers.
- You need 1 of Mushrooms.
- Use 1 of Red Onion.
- Prepare 1 of Grated Mature Cheese.
- Provide 1 of Grated Mozzarella Cheese.
Steps to make Italian Meat Feast Thin Pizza:
- For the base, add the yeast to the water and stir until dissolved..
- Add salt to the flour and make a mound with a hole in the top. Pour the water into the middle, slowly, while adding flour from the edges into the pool, until all the water is gone..
- Leave for 15 minutes to rise, then knead the rest of the flour and dough together for at least 5 minutes..
- Cover with a clean tea towel and leave for 60 to 90 minutes. It will double in size..
- Knead the dough for another 2 minutes and split into 2 portions. Don't roll until you are ready to add the toppings. If you don't do this straight away, we got better bases by kneading the dough for the 2 minutes just before rolling..
- Fry shallots and garlic cloves in the oil until soft..
- Add tomato paste and continue stirring for 2 minutes..
- Add basil, Worcestershire Sauce and all purpose seasoning. Continue stirring for 2 minutes..
- Add can of chopped tomatoes and simmer for 15-20 minutes, until it thickens up..
- Take off the heat and blend well. We then sieved the sauce to remove any pips, lumps etc. It may need reducing further until its the right consistency..
- Roll the dough to the desired size. We love a thin base so rolled it until it was about 3mm thick. And place on your baking tray. When it comes to cooking the pizza, we used a round pizza oven tray brushed with oil, but I'm sure a pizza stone would be better..
- Spread the sauce leaving about 1cm from the edge. Spread your toppings liberally. Sometimes less really is more! Finish off with the mature cheese and mozzarella cheese sprinkled on top. Don't be tempted to over do it with the cheese, we got better results without totally covering with cheese..
- Bake at 200°F Celsius standard oven or 180°F Celsius fan oven for 10-12 minutes..
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