making the dough and the pizza

so, you have made the pizza paste, what do you do with it? actually, it can be used as a pasta for spaghetti. but, when i cook spaghetti, i rather get the pasta that comes in a bottle....from the supermarket.

okay, i will now go on to write about making the dough and then the pizza. most people use plain flour but i prefer to use bread flour for the dough. nowadays, i use the instant dry yeast - the granules that come in a small packet. in the past, i would buy a block from cold storage supermarket and cut it to the right size.

while most people leave the smooth, shiny and elastic dough to rise for about two hours - until it is double its original size - i let mine rise for about eight hours or more. i leave it in a glass bowl and cover the top with a layer of clear polyethylene. this acts as a seal and prevents it from coming into contact with the outside air.

my one lot will give me between 24 and 30 pizzas, depending on the thickness of the crust. if i make the crust thinner, then i get more.

the first layer on the crust is finely chopped garlic soaked in olive oil. next comes the paste and then the rest of the ingredients which include cut big onion slices, pepperoni, ham, bacon, sausage, button mushroom and olive. the toppings will be mozarella cheese followed by grated pamesan cheese.