Culinary | Homemade Pizza

I'm back again to share recipe from this morning. I made pizza for our brunch and tea-time with the help of my breadmaker for the dough. So fun so far. I should have make full use of the breadmaker to motivate me to bake instead of just cooking. No regrets investing on this breadmaker.

The serving is for 2 pax.

Dough Ingredients (Using Panasonic SD-P104 Breadmaker)
  • 280g Bread flour
  • 15g Butter
  • 1 tbsp (12g) Brown sugar
  • 1 tbsp (6g) Milk powder
  • 1 tsp (5g) Salt
  • 190ml cold water
  • 1 tsp (2.8g) Instant dry yeast
Select Menu 10 on the breadmaker and start. Once done, take the dough out immediately as fermentation will proceed further.

Dough Making
  • Divide the dough into 3 pieces with a scraper for thin pizza dough.
  • Shape them into ball shape and cover them with towel for 10 - 20mins.
  • Roll them on the cooking paper and poke holes on the dough with a fork.
Pizza Ingredients (share between 3 pizza dough)
  • 1 Red Pepper, slice thinly
  • 0.066kg of Salami White, slice half
  • 3 slices of Smokey BBQ Slice Wrapped Cheese
  • 70g of Sliced Shiitake Mushroom
  • 2 cups (about 8 chunks) of pre-packed Tori Kara-age, slice it into small pcs
  • XO Dried Prawn Chilli Sauce, as base sauce
  • Ketchup

1. Spread the 1st layer of sauce which is XO Dried Prawn Chilli Sauce, follow by Ketchup.

2. Top it with salami first, then other ingredients.

3. Lastly your cheese on top. 

4. Bake in preheated oven of 180-200 deg C for 15mins.

I actually bought Salami, Cheese and Shiitake Mushroom and use whatever ingredients I have in the fridge to make the pizza. Creativity. The husband said don't need to purposely buy pizza sauce. So the Dried Prawn Chilli Sauce and Ketchup are our pizza base sauce. And it turns out well. He loves it. But actually he orchestrates this pizza idea and I just do it all by myself. Odd shapes again. Didn't roll it evenly but then it still tastes good. The warm weather in Singapore able my dough to rise well and bigger. Woohoo....

Hope you peeps like it. More to come.