Sunday, 9 September 2012

The only PIZZA recipe you'll ever need ;D

I miss Italy, and I loveee Italian food!

Now seeing we all can't go to Italy, I thought I'll bring Italy to us! :P

A simple flatbread was born over 200 years ago in Naples, Italy. It was the Neapolitans who added the tomato and cheese to make it what we know these days as pizza.

The definition of a pizza is changing. Heavy crusts soggy with boring canned sauces and laden with rubbery toppings have given way to delightfully new pizza creations. 

In my opinion, making pizza dough from scratch gives you complete control over the flavour and texture of the very foundation of every good pizza - the crust! :D

Now are you ready to get your hands dirty?

But let me assure you - this is worth it!!!

Once you've mastered this simple flatbread recipe you'll soon be so used to crispy thin delicious crust pizzas that pizzas from Domino's and Pizza Hut will never be quite the same again!

This was probably our third pizza making sesh, we got a tad carried away and made enough to feed a small army!
The secret to thin crust pizza is all in the dough
6 medium size pizzas

500g flour (sieved)
1 sachet dried yeast
1 tbsp salt
1 tbsp sugar
2 tbsp olive oil
300g water

1. Place flour in a mixing bowl, make a well in the middle.

2. Dissolve yeast in water then stir in salt, sugar, olive oil and pour into the well.

3. Stir flour into the liquid until it's all mixed in. You should be left with a very sticky dough.

4. Place dough on a lightly floured surface and knead until it is smooth and silky, adding more flour if necessary.

5. After dough has risen until doubled in bulk, punch it down, using your fist in a straight-down motion.

6. To shape into pizza crust, on lightly floured surface, roll dough to desired size. Place on baking paper. Excess dough can be wrapped in a glad wrap and kept in the refrigerator.

7.  Preheat oven to 230°C. For the toppings; smear a thin layer of tomato paste on the base and scatter with parmesan cheese, sliced capsicums, mushrooms, tomatoes, diced bacon, rocket leaves and camembert.

8. Bake for 12 minutes and serve.

PS: The types of toppings you can put on a pizza are endless...

4 cheeses?


Fig & Gorgonzola?


Friday, 7 September 2012

Insta Catchup @petitmacar0n

It has been a busy last few months at work. Having said that, I've been really lucky to have my gorgeous girlfriends organized some lovely fashion outings! ;P

Here are some of the adventures my iPhone and I have been on recently...I thought I'd let my little iPhone do the talking and do an Instagram catch up. xx

Whitney Port designer of Whitney Eve ;)
My girlfriends and I decided to put our entertainment cards to good use @ Glass Brasserie, Hilton
Wagyu beef pot pie w truffle mash was a smash..yummo!!!

If there's one thing I love more than food, it's FREE FOOD!!!

Bally had a divine selection of choc, vanilla and blueberry macarons..the blueberry was totally rad!
Every bite i take is mouth-watering heaven. Light and crisp on the outside and creamy centre. Oh, take me to heaven!!
Spinach & Fetta roll from Micks Bakehouse
Freshly shucked oysters
Hermes popcorn ;P
Guess who's in town...mother of all macs, Ladurée

Unfortunately, I took very few photos inside the shops, not even of the wonderful canapes from Omega and Burberry.
Bad blogger, I know.
Thankfully, we had a wonderful time and scored ourselves a nice stash of freebies! ;D