Sunday, 27 December 2015

Pizza Avanzi

Pizza Avanzi on Sunday after Christmas.

Doesn`t it sound more hip than Pizza topped with leftovers? Going once across the kitchen and picking up everything.

I had some fresh yeast in the fridge and made a New York Style Pizza Dough that has to rest 18 hours. This time, it will get the 18 hours, last time I had to cut it short to 16. That dough feels really rested and when you put it on the baking tray, only use your hands to shape it, the best over the back of your hands from the middle out. This method makes sure, you leave the air in the dough and you get a nice crust.

300 g plain flour Type 550 (bread flour)
20 g fresh yeast
4 tbsp olive oil
150 ml lukewarm
1 tsp salt
1 tsp dried Italian herbs
1/2 tsp smoked paprika

And for the toppings- open up the fridge and the cupboards and see what you find. At the end, add some chilli honey and a good dose of olive oil around the crust.

Pizza Avanzi
The toppings of our Pizza Avanzi are Wieners, little bell peppers, tomatoes, onions, garlic, black olives, capers, raw ham, Emmenthaler cheese, tomato sauce, herb des provence and pepper.

Some years I make Empanadas to cover up what is sitting in my fridge, or I prepare a huge pot of Minestrone, when I have lots of veggies and only some bits and pieces of meat. Throw in some rice, pasta and potatoes and everybody is happy and tucks into it. I love this challenge to bring things to a new purpose.

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