“An older sister is a friend and defender — a listener, conspirator, a counsellor and a sharer of delights. And sorrows too.”
When this batch of pizza dough emerged from its rising location, my big sis and I nearly died with laughter. I don’t think I need to bother explaining why right?
One potential outcome of too much pizza … everything in moderation!
We had invited some people over for a late afternoon cocktail party. Really it was an excuse to whip up a couple of batches of her pizza dough, planning to turn it into Sfeeha, a wonderful Middle Eastern meat pie recipe which I promise to share soon.
The party started for us well before the guests arrived. Just hanging out together, cooking and laughing is a pretty good party of two any day of the week in my books.
This dough is such a treat to make I know that I’ll always choose to knead it by hand rather than throwing it into the stand mixer. It reminded me of gardening, repetitive perhaps but such a tactile pleasure where both strength and a certain dogged determination are required.
Just a little teaser for the Sfeeha… stay tuned!
Now the meat on the other hand, a more delicate touch is required. I could hear my grandmother’s voice reminding me not to overwork it, ever wary of toughening the meat. Just like yoga, a balance of strength and surrender… strength for pizza dough and surrender for the meat.
Can you tell that this day had me totally zen!?
Enjoy & Namaste!
- 1 pkg yeast
- ½ tsp sugar
- ½ cup tepid water
- 3 cups AP flour
- 1 tsp salt
- 1-2 TBSP olive oil
- 1 cup water + more as required
- Place yeast in glass with ½ tsp sugar and ½ cup tepid water to proof
- Once it's foamed up (5-10 mins or so)
- Combine flour and salt in large bowl
- Add yeast to flour but only once yeast is foamed
- Add olive oil and mix gently with a fork or your fingers to create a shaggy mixture.
- Add water continuing to mix until dough has come together completely.
- It's easier to begin with a moister dough and add flour than to work with a drier dough and add water.
- On a lightly floured surface, knead dough for 6 or 7 minutes until it becomes smooth and elastic.
- Cover and place in a warm location to rise for 1 to 1½ hours.
- Punch it down and divide to roll out into desired shapes and sizes.
- Bake at 450 for 15 mins