Pizza dough For Pizza bases
Hi friends ! Here is a simple and easy recipe for pizza dough made with fresh yeast that is delicious .
Yields: 10 portions
- 500 gms.Fine flour (maida)
- 25 gms.Fresh yeast
- 250 ml Milk
- 5 gms Salt or / salt to taste
- 20 gms.Sugar
- 50 ml Oil/ olive oil or any other cooking oil
Sieve flour and salt together. Dissolve yeast, sugar in warm milk and keep aside till frothy.
Make a soft dough with the ‘milk yeast mix’ by adding it to the sieved flour, finish the dough with an oil coating.
Cover it with wet cloth, leave for proving (15-20 minutes).
When proved divide the dough into ten equal parts. Round off each part for intermediate proving ( 10 minutes).
Then roll out each round dough ball into a base of 8” diameter and place in a baking tray, prove till double in size.
Prick the bases with a fork and bake in a hot oven ( 375 degrees Fahrenheit) till half baked (blind baking).
Top with desired filling, sprinkle grated cheese on top and finish baking till golden brown in colour.
Health benefits of pizzas:
The Great Misconception
Many of us would categorize pizza as a type of fast food, putting it together with many of the greasy and unhealthy meals such as hamburgers and cheeseburgers. However, this is certainly not the case. Although pizza is often sold the same way as those other fast foods, it contains so much healthy and nutritive elements that is can simply not be on the same list.
The Healthy Pizza
Believe it or not, one of the main qualities of pizza lies in the tomato, one of the main ingredients. Tomato contains a certain antioxidant, highly beneficial in fighting and preventing many types of cancer, especially that of the mouth and stomach, colon or lungs. It is an interesting fact that the processed tomato found in pizza contains even higher concentration of this antioxidant due to the water extraction during the production process. Pizza dough is also rich with some important antioxidants and, miraculously, some can even be amplified during the baking process.
Other Healthy Ingredients
The list does not stop here. For example, onions, being the common ingredient, rich in vitamins, lower the sugar levels in one’s blood and level the blood pressure. Olives and red pepper without which most of us cannot even imagine our pizza, are excellent for regulating cholesterol and are rich with vitamins as well.
The Endless Possibility of Pizza
One of the main qualities and characteristics of pizza is its diversity. Its basics being the dough, tomatoes, cheese and some vegetables, you are free to combine many other, possibly healthy elements with it. This way, you yourself are able to boost the nutritive and health value of this meal.
For example, by adding chicken, or any other meat, you enrich your pizza with carbohydrates and proteins. Also, by adding many different types of vegetables, you may increase the vitamin value and diversity, making it even healthier for you to consume. It does not stop here, however, since you can modify the dough and the sauces as well as types of cheese which go into your pizza. The toppings may vary as well since you can even include different types of fruit and even eggs, making the list practically endless. That being said, the health benefits of this meal truly depends only on you and your own creativity.
Pizza is not a fast food meal. Pizza is what you make. If you have the will and are creative enough, by getting just a little bit of information, you can make this meal contain all the healthy ingredients our organism may need daily and thus show the true power and value of this, truly remarkable dish.
Hi friends! If you are a Doughnut lover, now you can make these yummlicious Doughnuts at home! Doughnuts are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole. Various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.
- 2 cups Fine flour/All purpose flour/maida
- ½ cup Sugar,powdered
- 1½ tbsp Vegetable cooking oil
- 2 level tsp Baking powder
- 1/2 tsp of Salt
- Oil for deep-frying
- 1/4 cup Sugar ,powdered to sprinkle on the doughnuts
- 1/2 tsp Cinnamon powder to sprinkle on the doughnuts
- 2/3 cup Milk
Cream sugar and oil. Sieve All purpose flour/maida, baking powder and salt and add these to the creamed sugar and oil mixture.
Knead these ingredients into a soft dough by adding milk. Cover the dough with a wet cloth and leave for proving for about 15 minutes.
When proved, divide the dough into 10 equal parts. Round off each part. Keep each portion on a rolling board and cut the centre with a cutter.
Deep-fry the doughnut on a medium flame until golden. Drain on paper kitchen towel.
Roll the hot doughnut into a powdered sugar and cinnamon mix. Serve hot.
Powdered doughnuts are cakes coated in powdered sugar. In one such doughnut, you can expect 340 calories, with 200 of them coming from fat. There are 22 g of fat, with 10 g being saturated fat. They also have 25 mg of cholesterol, 300 mg of sodium and 38 g of carbohydrates. Powdered doughnuts also contain 13 g of sugar and 4 g of protein, along with 4 percent of suggested daily values of vitamin A, 2 percent of calcium and 6 percent of iron.
Nick’s kitchen medical Disclaimer:
- Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
- Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
- Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
- If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
- Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.
For short crust pastry:
- Fine flour (maida) – 250 gms
- Cold butter – 150 gms
- Salt – A pinch
For pie filling:
- Fine flour (maida) – 2 tablespoon
- Butter – 2 tablespoon
- Milk – 2 teacups
- Salt & Pepper – to taste
- Mushrooms – 2 packets (finely chopped)
For pie filling:
Take a heavy bottomed pan. Cook mushrooms in two tablespoons of butter for approx 10 minutes. Keep aside.
Melt the butter in a heavy bottomed pan. Add the flour. Cook for few minutes without browning the maida, stirring throughout.
Remove from the heat and gradually add the milk. Mix until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt, pepper and mushrooms and mix well. This filling is used for the pie.
For short crust pastry:
Sieve the flour and salt together. Rub the butter into the flour with fingertips until it looks like breadcrumbs.
Gradually add enough ice-cold water to make the dough into a rolling consistency. (For best results, keep the dough in the refrigerator for 10 mins.)
Divide the pastry into two parts. Roll the pastry on a lightly dusted board.(to 1/4th inch thickness.)While rolling, keep lifting and turning the pastry to keep it light.
Like the first portion, roll out the second portion of the dough and keep aside.
Place the pastry in the pie dish, prick the rolled pastry with a fork and line the pie dish with the first rolled portion. Put the filling in the pie dish on the pastry.
Cover the filled pastry in the pie dish with the second rolled portion of the pastry. Seal of the edges with the tip of a fork.
Bake in a hot oven at 450 degree Fahrenheit until the pastry is light golden. Cut in to triangular pieces and serve hot.