The Pizza Hack Guide.2017

Want  Pizza? Pictures of Pizza? pictures of pizza about pizza ..... 
If pizza is your kinda thing, The Pizza Hack Guide.2017 is 
p e r f e c t!

(The word pizza is used allot here... sorry)

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TOP TIPS

ESSENTIAL P I Z Z A HACKS 1.0

1. Pre-heat dough before adding toppings
2. If dough is too wet add more flour and knead in
3. If dough is too stretchy leave for 5 minutes.
4. Pizza Dough needs more pressure applied in comparison to pastry when rolling out.
5. press hard when rolling it out and turning it a quarter each time. 
6. preheating the baking tray prior to the dough  goes on to make the base crispy.
7. Add warm water to flour gradually and slowly - most common mistake is people tend to pour all the water in at once.
8. Roll the dough thin! it will rise - thick dough can take up-to an hour to cook through.
9. Use a strong flour - great alternatives for paleo can be found in traditional flours such as spelt.
10. Flour the surface well and your hands, this ensures the dough does not stick to everything it touches.

PIZZA BASE RECIPES

 

Difficulty; easy - Serves; 2  

CLASSIC ITALIAN 

In a mixing bowl add yeast (1 sachet) and salt (1 teaspoon). Add the flour (300g). 
Make an indent to resemble a volcano and pour warm water (200ml)  with a teaspoon of Olive oil put some soul into it and mix with a wooden spoon until you have soft stick dough.

Flour a surface and knead the dough until smooth (3-5 minutes). 
For thin crust use immediately, cover with a breathable material and set aside for 20 minutes for deep pan pizza.

VEGAN CERTIFIED

VEGAN PIZZA BASE

INGREDIENTS

¼ teaspoon bicarbonate of soda

½ teaspoon sea salt

½ teaspoon black pepper

40g buckwheat flour

50g ground almonds

1 egg white

DIRECTIONS    

Preheat the oven to 180.c/Gas 4.

Line a baking tray with baking parchment and lightly grease with coconut oil.

In a bowl, mix the ingredients with a spoon, or food processor, to form dough that’s sticky in texture.

With the back of a spoon, spread the dough onto the parchment on the tray, into a circle approximately 12in wide (30cm).

In the oven, bake for five minutes, flip and then bake for another two minutes.

TOPPING GURU

MOZZARELLA, TOMATO & BASIL

1 Mozzarella ball

x2 handfuls of tomato, chopped (colourful tomatoes add visual appeal & flavour).
Drizzle of Olive oil on top – garnish with fresh chopped basil

HEALTHY PIZZA RECIPES

ROASTED VEGETABLE PIZZA
Prep Time; 25 Minutes - Serves: 2 

INGREDIENTS

2 Tortillas, wholegrain

1 red bell pepper

I Portobello mushroom, sliced

1 teaspoon Garlic powder

1 tablespoon balsamic vinegar

2 handfuls of broccoli florets

1 teaspoon of soy sauce

1 handful of baby spinach

½ cup of pasta sauce

55g soy cheese or alternative, grated

1 teaspoon (no salt seasoning, pinch of salt if you must)

DIRECTIONS

Preheat oven – 170-190c.

In a salad bowl toss the pepper, mushrooms and broccoli with the Soy sauce, balsamic vinegar and garlic powder.

On baking paper, roast the seasoned vegetables for 30 minutes, turning occasionally.

Steam spinach until it is wilted.

Once the vegetables have roasted, remove and preheat oven to 220c. On the tortilla, spread the pasta sauce, sprinkle cheese and distribute evenly the toppings.

Bake for a further 6 minutes or until the cheese is melted.

One Serving: CALORIES 240; PROTEIN 13G; CARBOHYDRATE 35.5g; FAT 5.7g; SODIUM 365mg

UNIQUE IDEAS

CHOCOLATE PIZZA

INGREDIENTS

125g butter

150g plain flour

2 tablespoons vanilla essence

1 egg

100g brown sugar

100g caster sugar

4 tablespoons chocolate spread

½ teaspoon baking powder

DIRECTIONS
Set the oven to 170-190c.

 Mix the caster and brown sugar with the butter until creamy texture is achieved. 

Add the vanilla and egg mixing until smooth in texture. Mix in the baking powder and flour (chocolate chips for added joy) then mix until you achieve a sticky dough. 

In a cake tin or circular oven proof dish, spoon the mixture in smoothing the surface evenly. 

Bake for 20 minutes. 

Starting from the centre add the chocolate spread stopping 1 ½ inches of the edge of pizza base. Enjoy with ice-cream and even add a vibrant marshmallow garnish.

COOKIE MONSTER PIZZA

INGEDIENTS

175g butter

250g self-raising flour

2 teaspoons vanilla essence

1 egg + 1 egg yolk

200g soft brown sugar

2 teaspoons corn flour

2 teaspoons baking powder

150g chocolate chips

DIRECTIONS
Preheat oven 180C. - grease a 22cm cake tin.

In a mixing bowl combine the sugar and softened butter until the mixture is fluffy, then add the vanilla and egg + another egg yolk and mix well. Combine the baking powder and corn flour with the self-raising flour, now fold into the mixture. Add the chocolate chips evenly through the mixture or any combo you can conjure.

Spoon into a cake tin and bake for 25 minutes or until the surface is golden-brown. Perfect with ice cream on a summers day.

Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.

Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.