Roberto’s cooking

Roberto’s cooking:Pizza Dough Recipe

MAKES 8 PLATE SIZE PIZZAS

Ingredients

• 1 kg of flour (strong flour there are several types available)
• 6g of fresh yeast or 1 sachet of dry yeast (7g)
• 14g of sea salt (finely ground)
• A good slurp of olive oil
• 600ml of tepid water

Method

1. Place the fresh yeast into a bowl (easier to control the ingredients) with the water and stir until dissolved; this will take approximately 5 to 10 minutes.
2. Mix in the salt and sift the flour into the water yeast mix. Using your hands (or a wooden spoon that is only used for this task) stir the mixture until combined; add the good slurp of Olive oil.
3. Remove from the bowl and continue to knead the dough on a clean surface that has flour sprinkled until the dough becomes smooth and has a silky sheen and a consistent texture without lumps.
4. Place the dough into a lightly oiled large bowl and roll the dough ball so that the outer surface is coated (this will prevent a crust forming) as the dough rises. Seal the top with cling wrap for approximately 1 to 1 1⁄2 hours, the dough will double in size at room temperature. Alternatively; wrap the dough loosely in a pastry mat (no need to oil) and allow similar time as the previous suggestion.
5. Place the dough in the fridge it will double again if not required immediately.
6. Arrange into 200g balls; dip each dough ball into clean flour (semolina) and place into a container. Refrigerate, (if dough is not required immediately).
7. Remove from the fridge at least 1 hour before cooking.

Buon Appetito.

NB: this is a simple recipe which is not mine; I have used it and it works for me Roberto

Roberto’s cooking: pizze

Details

• Pizza Margarita
• Lamb Pizza

Roberto’s cooking: meats, poultry, game

Details

• Crackling Roasted Pork Belly
• Roasted Marinated Ribs
• Roasted Lamb Ribs
• Butterflied Lamb
• Glazed ham on the bone
• Flame roasted T-bone

Roberto’s cooking: roasting vegetables

Details

• Roasted Sweet Potatoes
• Slow roasted tomatoes
• Summer roasted vegetables
• Roasted pumpkin
• Roast capsicum and potatoes
• Whole Roast pumpkin
• Fresh herb vegies

Roberto’s cooking: seafood, shellfish, fish

Details

• Chilli Mussels
• Gantheum Prawns
• Mangia Mangia Vongole (Pippis)
• Vongole (Pipis) in a white sauce