It would be pure folly to even attempt to explain the train of thought which eventually led to the Australia-shaped pizza but it was fun, if only for me.
I needed an image that I could manipulate, particularly it’s size, without losing quality. I immediately assumed that this was a job for the indomitable Photoshop with which I have little skill and even less patience to learn and so I enquired on a number of graphics-related discussion fora.
The initial response was “make your own” and unsurprisingly, “Pizza Hut” received an honorary mention but eventually, the more mature creative minds offered some useful advice regarding likely candidates and methods for accomplishing the task. However, I would prefer to shave my backside with a blunt, rusty razor and slide down an embankment of nettles on my arse than get to grips with Photoshop, Paint Shop Pro or Corel Draw and not just because I can’t be arsed but more due to the expense involved to use legitimate licensed software.
According to my research, none of the umpteen pizzerias in Bendigo do an Australia-shaped pizza. It would have been simpler to order, photograph and eat. So, even though I [rolleyes]’d at the original, seemingly unhelpful fora replies, I found myself actually making my own rustic pizza. I’m glad I did.
Pizza is incredibly simple to make and there’s no reason why everyone who likes pizza, shouldn’t be able to make their own. In fact, learning to DIY will not only save you money but you’ll appreciate them more as they taste so much nicer than their commercial cousins.
2 Cups of plain flour (bread flour if you have it)
3/4 Cup of warm water
1 tsp of salt
1 tsp sugar
2 tbls olive oil
7/8 gms yeast (usually 1 packet)
Sauce and toppings of your choice
Add yeast to warm water.
Mix dry ingredients together in a bowl. Add water and yeast mix and the olive oil. Mix and knead into a ball until slightly sticky. Add more flour too sticky or water if too dry. Little olive oil wiped around the bottom part of the bowl. Drop ball of dough in, cover with cellophane wrap and leave somewhere warm to rise.
Once risen by about 50%, remove and flatten on a lightly floured surface. If you can flatten to about 3-5 mm by hand, great. My dough was so elastic that I struggled even with a rolling pin.
Top with the sauce and your preferred toppings. Bake at 2.20 fan assisted, higher for regular.
The result might not look particularly appetizing but my children loved it!
Now, don’t forget that this produced an edible pizza, ultimately for creating the Australia shape. What it certainly has done is inspire me to learn how to make a great pizza and in due course, I will be posting updates using new dough recipes, sauces and methods, while I experiment to find my favourite combo.
There are hundreds of dough variations and a confusing amount of cooking methods but before I even begin, I am going to guess that the winner will be the humble cheese and tomato Margarita. Second place will probably go to a slightly richer calzone with pepperoni.
This is what I am aiming for…
Anyway, stay tuned and I will share what I find.