I’ve always wondered how to bake bread but I am a coward in terms of handling yeast. I have cooked many kinds of meals from different cultures but when it comes to using yeast, I am always intimidated. Why, you ask? I guess it’s because I never really saw how bread was made when I was young. It’s only now that we have YouTube, eBooks, Pinterest, etc. that I learned and discovered the many ways to prepare food and this trained me to cook better.
Many years have gone but it’s only now in 2020 that I realized I wanted to try again and learn to bake bread. The COVID-19 Pandemic was actually the primary reason why I explored new ideas at home while on stay-at-home order and I courageously faced my fear (from yeast…. yes, instant yeast).
Back in March 2020, my first ever try was to make a pizza dough for my family. During the start of the COVID pandemic, I wanted to do fun things with my children and I knew that if they made their own pizzas, they would be super excited. It was a success! I usually research online for recipes and watch YouTube videos on how other people make it. Then I write down my own measurements and ingredient preferences. After which I try to make it myself.
This is the story of how I faced my fear. From that day on, March of 2020, we never had store-bought bread at home. I tried many types of bread recipes and I will share them to you on my next posts.
To all those who haven’t tried baking, try it! Baking our own whole grain bread is actually one of the greatest things that happened to our family. We used to all love to eat white bread. But now, all of us eat whole grain all the time. I still bake special treats for my family of course. That is part of eating healthy, rewarding ourselves with treats. Treats that I made myself knowing that I only use the healthier ingredients.
PIZZA DOUGH RECIPE
Ingredients:
- 4 cups All-purpose Flour
- 1 1/2 teaspoon salt (I use pink Himalayan salt)
- 1 1/2 teaspoon instant yeast
- 1 1/2 cups of lukewarm water
- 1 tablespoon olive oil
Procedure:
Using a stand mixer, mix the flour, salt and yeast. On low speed setting using the paddle attachment, start mixing the dry ingredients then add the water. Mix until the dough forms. Transfer the dough to a large bowl drizzled with olive oil. Make sure to coat the dough in oil, knead a little bit and form into a round dough. Cover with plastic wrap and proof for 2-4 hours at room temperature (I always use my proofing oven to be precise).
After rising, you can use the dough immediately and prepare to shape into pizza sizes that you prefer or you can store the dough in the refrigerator for up to 2 days (make sure to rest the dough at room temperature before using).
This recipe is enough to make 4, 8-10 inch pizzas just like what we did. Bake your pizza at 450°F for 7-12 minutes depending on how big/small, thick/thin your pizza will be. Sometimes, I pre-bake the flattened pizza dough for 5 minutes, then add my toppings and bake it for another 5-7 minutes. It really depends on your preference.
I am planning to make some dough tonight and keep it for tomorrow’s Friday night pizza. What’s your plan?
‘Til my next post…. If you enjoyed reading, please like my post and thanks for reading.