Pizza Sundays aren’t exactly a family tradition around here but we do tend to make pizza most weekends. There are a couple of reasons we make pizza most weeks; its pretty cheap when you make it from scratch and a brilliant way to use up left overs, its probably the healthiest ‘naughty’ food around AND whilst I’m making a pizza dinner, I’m also making yummy scrolls for lunches during the week.
My big girl goes to preschool now. Only 1 day a week but that’s 1 day a week of packed lunches and when I put a yummy home made scroll in her lunch box she will actually eat it (Just about everything else comes home as socialising far outweighs eating.) Tonight’s scrolls have bbq sauce, shredded (left overs) roast chicken, corn kernels, grated carrot, zucchini and cheese. Some weeks its just cheese and vegemite or cheese and bacon, other weeks its a mix of vegies, ham and cheese, this weeks the first time shes agreed to sauce.
So this afternoon went a little something like this… Nap time, baby slept, big girl didn’t, Mumma fell asleep in a chair trying to get big girl to sleep. Woke up to big girl noisily imitating my snores and giggling which also woke baby girl and lead to a grumpy Mumma. I sat them both at the dining table with their afternoon tea and while they ate I quickly whipped up this dough in my food processor. 1 batch is enough for roughly 2 pizzas or 1 pizza and 3-4 large scrolls or 6-8 large scrolls (or more little scrolls!).
Start by putting 160ml of warm water in the food processor, add 1 teaspoon of sugar, 1.5 teaspoons of salt and 1.5 teaspoons of dried yeast. Pulse or turn the food processor on for a few seconds just to give it a mix and leave to sit for a minute or 2 (Don’t worry, the yeast tends to clump together, its always done that and always turned out perfect for me).
Next add 1 tablespoon of olive oil, pulse again and leave it alone for about 5 minutes, until it gets a little foamy. If the weathers cool or damp you might want to put the bowl somewhere warm or wrap a towel around it to keep it warm.
When the liquid is a little foamy, weigh out 260grams of good bread flour or ’00’ flour. You can use normal flour but the better the flour, the better the dough will be, so I recommend you get the good stuff. Tip it in, put the lid back on and turn the processor on until the ingredients combine and form a ball of dough. Check the dough, if its really wet add more flour, if its too dry and not forming a ball add a splash more water, then process it until its combined (I like to keep processing it for about 10 seconds after its combined, I like to think it helps make it awesome but who knows if it actually does anything.)
Now spray a bowl with oil, put your ball of dough in there, cover it and put it somewhere warm. I usually microwave a glass of water while I’m blitzing the dough and then put my dough in the warm microwave to rise. Now you wait, this is when I prep our pizza and scroll toppings. How long it needs to rise depends on the weather and how warm the dough is etc. Now that its getting cooler and has been raining a lot, I’ve noticed that the dough takes a lot longer (today I left it for an hour and a half).
Tonight I made a double batch of dough so I made 2 pizzas plus stocked the freezer with scrolls. 1 pizza I topped with left over Mexican mince and vegetables I had in the fridge (turkey mince, onion, capsicum, kidney beans, corn, grated carrot and zucchini, chilli, cumin, oregano and paprika) the other I topped with left over roast chicken which I shredded and vegies (grated carrot, zucchini, onions, roasted capsicum, mushrooms, corn and some left over roast pumpkin). Easy! Plus the small portions of left overs from Friday and Saturday night didn’t go to waste, yay!
Anyway, back to the dough. Put your oven on to pre-heat at about 220C. When its doubled in size, get it out and knock all the air back out again. Roll and stretch it out until its about 5mm thick or less, either into round pizza bases or a long rectangle for scrolls. Put on your sauce and toppings including cheese and then cut your rectangle into long strips, roll them up, put them on a tray and cover them with a clean tea towel. Let them rise up again until they are soft and fluffy, if you are making pizza, let it rest and rise up too. Then bake for 15minutes.