A piece of pizza!

Mushroom and Bacon Pizza

 This pizza is soft, stretchy and fluffy. Very basic and simple to make this great dish!

Ingredients

1. 290ml hand-hot water
2. 2 tbsp Olive oil
3. 1/2 tsp Salt
4. 1 tsp Sugar
5. 480g Strong bread/plain white flour
6. 2 1/2 tsp Yeast

Method
1) Mix the sugar and yeast into the jug of water.  Whisk until mixed and leave to stand for about 10 minutes until it starts to get frothy.

2) Meanwhile, measure out the flour and sift into a large bowl. Add the sugar and salt.

3) Create a well in the dry ingredients; pour the olive oil into the well and mix.  Then, create a second well and gradually add the yeast, salt and water mixture into it (while mixing in-between). You may have to add a extra drop of warm water.  You should have a  ball of dough that leaves the bowl clean.

4) Next, place the dough onto a clean, floured surface. Knead thoroughly until the dough becomes smooth and elastic.

5) Return the dough to the bowl and cover with clingfilm or a tea-towel. Place in a warm area until the dough has doubled in size this will take about an hour.

6) Place the dough onto a floured surface and knock down to it's original size. Tear the dough in two and press each half onto it's own tray. Do this by pushing it down with your knuckles and gradually stretch it to fit the whole tray.  Be careful not to tear the dough.

7) Now, put your chosen toppings onto your pizza.  Remember to start with the tomato paste and then the cheese.

8) Place your pizza onto the top shelf of the oven and cook until golden-brown.

9) Enjoy your pizza!

This pizza is very nice, but did not live up to what I expected.  It was good, but, even though it is simple to make, the effort put into it was not worth the taste. 3/5

Happy baking!

Glace Icing Secrets

Whilst baking yesterday I discovered the perfect glace icing recipe. It isn't one from the internet or a recipe book, but just came about through experimenting with amounts.
I wanted a thicker consistency as this makes icing the cakes significantly easier. Start with a large amount of icing sugar and gradually add small drops of water until you can stir the mixture but with some degree of resistance.

The Method
 Dollop a small amount of the icing into the centre of the cake and spread it, moving the spoon or palette knife in circular motions. Do this until a circle of icing is formed that spreads to nearly the edge of the cake, leaving a small space around the outside. If the icing is the correct consistency, it should naturally spread to the very edges of the caking. Leaving the icing to do this of it's own accord creates a much neater, less forced-looking edge and a smoother surface. Once iced, leave the cakes in room temperature until the icing sets. I suggest you choose one that's worked slightly less well as a 'tester cupcake'. This means you can test the solidity of the icing with your fingers without worrying about leaving dents on the 'better looking' examples.

I also added a drop of lilac food dye to give it a bit of colour.

Happy Baking!