It was one hectic afternoon when I decided to bake pizzas from practically nothing. I only have a packet of 10 cheese sausages, a can of pineapples, a bit of pizza font and some cheese. I have a group of teenagers who will be feeling hungry after some fun project in church.
So, I did the unthinkable. I made seven pizzas within 2+ hours. Good thing it was a hot afternoon and the dough rose real fast.
I used 1 kilogram of flour, two tablespoons of yeast, sugar, olive oil and 1 tablespoon of salt. I mixed in some herbs.
This is all I have to make the pizza toppings. Real economical too. Sweet, canned pineapples and creamy cheese sausages.
I got bored after too many repetitions and made one calzone or a giant karipap with the last batch of the dough. The problem with making big batches of pizza is the first two or three have nice, crispy crusts which I like. The following third and fifth have softer crust and LOL, the last batches have bread like crust. My hubby said it is like focaccia. A kind of Italian bread that is so popular in Italy. The dough keep rising and rising, you see.
As you can see, it is a really good pizza.Ã‚Â Wholesome, very little fat, cheap and the teenagers loved it.
Now I have a question to all the cooks out there.Ã‚Â Why is the dough so rubbery?Ã‚Â I find it very frustrating because the dough keep shrinking and I feel like tossing it in the air to stretch it out.Ã‚Â But the moment I put it down, it shrank again.