Um blog com partilhas diversas…

Archive for Outubro, 2008

Daring Bakers - Pizza & Toppings

Terça-feira, Outubro 28th, 2008

This month’s challenge was making a pizza like a pro. It was hosted by  Rosa’s Yummy Yums. 

Well, I made the pizza dough and it went quite well. The next day was more complicated due to the tossing thing. I don’t have any proof that I tried, because photos came out awful, but I did. Then, I found my own method, working the dough like a car’s wheel to make it wider, and it worked.

Then the sauce and topping. I used tomato purée and then a mixture of cheeses: bleu, mozzarella and chévre. For the other pizza (yes, one was not enough for me and my husband) I used the same sauce but the topping was sliced ham, some garlic, olives, mozzarela and oregano.

They were both delicious. Thanks for the challenge!

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~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

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DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

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Esta receita de massa de pizza vale a pena. É prática, pois basta descongelar a quantidade que se quer e bastante económica porque uma receita destas dá para 3 refeições para duas pessoas.

A versão portuguesa estará disponível em breve.

Novidades de Aracne Designs para o Etsy

Domingo, Outubro 26th, 2008

Aqui estão mais algumas criações de Aracne Designs para o Etsy.

The latest creations of Aracne Designs for Etsy.

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Sacos Reutilizáveis

Quarta-feira, Outubro 22nd, 2008

Os supermercados avançaram com campanhas para reutilizar os sacos de plástico, depois ofereceram sacos mais resistentes em PVC e com uma estética apelativa com o intuito de se deixar totalmente de usar sacos de plástico. Pois bem, para quem quiser contribuir, mas ao mesmo tempo dar um toque do seu gosto pessoal, poderá aderir aos Baggu. Sacos de compras coloridos e muito resistentes que podem ser dobrados até ficarem numa bolsinha minúscula. As opções de cores são imensas e são vendidos para todo o mundo. Fiquei tentada…

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Supermarkets are making campaigns for us to forget the use of plastic bags. I see that people are trying harder to reuse bags. So, if you want to make a difference, why not buying Baggu?

“They are made from super strong rip-stop nylon (holds 25 lbs) so they are light (2 oz) and compactible. They fold into a flat 5 by 5 inch pouch that easily slips in a purse or pocket. That way they are always handy when you need them.”

The colors are great and they sell worldwide, so you don’t have an excuse.

Blog Action Day

Quarta-feira, Outubro 15th, 2008

À semelhança do ano passado, participo hoje no Blog Action Day, um evento que pretende através dos blogs alertar para grandes causas, despertar as consciências e motivar acções.

O tema deste ano é a Pobreza e a minha colaboração é feita através da recomendação do site:

http://www.endpoverty2015.org/

Contém objectivos a atingir até 2015, como podemos colaborar, o que estão as fazer as organizações internacionais. Penso ser o primeiro passo para a acção, a informação.

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Like last year, today I participate in Blog Action Day.

Blog Action Day is an annual nonprofit event that aims to unite the world’s bloggers, podcasters and videocasters, to post about the same issue on the same day. Our aim is to raise awareness and trigger a global discussion.”

In 2008, the Blog Action Day theme is Poverty and my collaboration is by recommending the website:

http://www.endpoverty2015.org/

It contains goals to achieve by 2015, how can everyone help, what is being done internationally. I think it is the first step to action, information.

A organizadora de festas que gostaríamos de ser…

Segunda-feira, Outubro 13th, 2008

Amy Atlas é a tal. Uma organizadora de festas fantásticas com ideias originais e de bom gosto. Fiquei fascinada com a galeria de fotos e tive vontade de organizar algo semelhante. Bem, pode ser que experimente algo à minha escala por altura do Natal…

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 Amy Atlas is the one. An event planner with original ideas and good taste. I was amazed with the photo gallery and part of me wanted to organize something like that. Well, I might try something smaller for Christmas…