Why?
here also have all those ingredient

I notice your pizza dough doesnt contain sugar
1KG of flour normally I can make about 7 medium sized pizza
How big is your pizza? 

my pizza dough recipe:

3 Cups of High Protein Flour
1 Cup of water
1 Pack of yeast (11g)
2 Tablespoon of Sugar
2 Tablespoon of Oil
1 Tablespoon of Salt

Knead for 10 Minutes and set aside for 1 hour
This is big enough to make a 15" pizza

Not the same taste, aroma and flavor.

1Kg of flour makes me 2 15" pizza
dunno if it is considered extra large at UK

How much is the heat and baking time?

Sugar will make it rise faster and also brown the crust

Effects of Sugar

First, because it’s food for yeast, sugar alters the rate of fermentation. Up to 5 percent sugar speeds up fermentation. Over 5 percent begins to slow it down, however.

Second, it increases crust browning. This could allow a pizzeria to have a shorter bake time or a lower oven temperature. However, keep in mind that bake time must be long enough to insure full internal doneness, especially of that part of dough which contacts the sauce.

Third, it enhances flavor and aroma.

Fourth, white sugar produces a softer, whiter internal texture or crumb. This occurs because sugar delays the coagula­tion of gluten and gelatinization of starch during baking—in effect, causing the crumb to be “less baked” which, in turn, makes it more tender.

Fifth, it increases a product’s shelf life by increasing its moisture retention. For pizzas that are eaten immedi­ately, that’s of little concern.

In conclusion, each of the above conditions can be either an advantage or a draw­back depending on what you want in your dough and crust.

I dint fold the edges. without the sauce and toppings (which is heavy) and i poke some holes using a fork on the inner part, the dough on the side will rise up during baking.

I baked my pizza at 220C for 10-12 minutes only.

If you want to to be a bit hard on the bottom, try putting some oil on the pan before you lay the dough on it. butter can be used but it browns much faster than oil.

I only need to knead mine for 10 minutes instead of 20

Noted.

I'll try Italian Pizza next week

since you are at UK, try baking them on the pizza stone. it's easy to get at US but non existence in Malaysia. I believe UK have them

I could never toasted this when I was in UK! I did once but got compliant from my neighbours who though I was roasting a dead rat!! In the end I had to give my Penang Belacan to my classmate sister who staying the countryside in Devon.

@panda00

thanks, looks nice..

the beancurd skin is crispy right? how to make it softer so i can fold it?
and i never seen that round shape beancurd skin b4..

can i substitute the pork since i'm a muslim...

hahaa.. i think the fermentation is maybe.. the sweat i think all hv that one, even roti canai mamak hv sweat all over it (seriously i dont eat at mamaks..  )

i think some suspects it contain lard bcoz of that shiny2 look after it dries..
or maybe some sort alcohol or gelatin inside... 

i think basic beancurd formation is when you boil soya milk, the top of the milk will form a layer, that will be taken as beancurd skin is it..?? 

Hi guys/gals,

Making Italian Pizza, Panna Cotta and Grilled Leg of Lamb Steak this weekend.
Any tips on the Panna Cotta? 1st time making it

gf made cheese tarts and egg tarts a few days ago. was yummy!




blogpost here (she wrote it, not me).