saturday afternoon I decided spontaneously to participate in the officially twelfth synchronized baking. nearly to late, since this dough could or rather should be prepared one or more days in advance. but one night was enough – the outcome speaks for itself.
unfortunately, sunday is not the best day to bake for me as I usually run for two hours and afterwards visit my parents to chill at the pool and enjoy a delicious barbecue. same last sunday, but I decided to still bake the pizza after my run and simply eat it on monday. apart from having a little taste, of course 😉
transforming your favourite food
but first I had to decide what kind of pizza I wanted to prepare. as I love to watch cook and bake videos, series, magazines, pictures and so on, I’m obviously a pinterest-, buzzfeed and tasty-fan as well.
a while ago I tried one of the older pinterest-phenomena, namely pull-apart bread and it was not only delicious – a lot of you still love to get my recipe. thus I dared to get inspired by these platforms again.
to pizza cones. as I was already late I didn’t have paper cones, hence I made some aluminum cones myself. first, you need to prebake the dough, then turn the aluminum cones and bake the topping stuffed dough cones in them. simpler than I thought, a little bit different and super tasty.
pizza in every shape
in future I’ll prepare pizza (and pizza cones) a lot more often ’cause faster and more simple than with this pizza dough is nearly impossible. moreover, everything except for mozzarella, is part of the standard ingredients, which I’ve always got at home…
what’s your favorite pizza? and do you prefer a classic pizza or do you like to try an extraordinary one every once in a while?
- 300 g flour (10,58 oz)
- 180 g water (6,35 oz)
- 1 pkg. dry yeast (7 g / 0,24 oz)
- 1 tsp salt
- 1 tbsp oliveoil
- 1 tbsp oregano
- ca. 300 ml crushed tomatoes
- ca. 240 g mozzarella, grated (8,46 oz)
- toppings to taste e.g. corn, mushrooms, ...
- garlic (powder)
- knead yeast, salt, water and flour to a dough and let it rest covered up for 20 to 30 minutes.
- add oliveoil and knead the dough for 10 minutes (with a stand mixer).
- form a dough ball and put it into a slightly oiled bowl.
- cover it with plastic wrap and put it into the fridge until needed (at least over night, but a few days work perfectly fine as well).
- remove dough from the fridge, knead shortly and let it warm up at room temperature for an hour.
- preheat oven to 200 °C (400 °F) in time.
- form six cones with aluminum foil and stuff them with aluminum foil balls.
- roll out the dough with little flour, cut it to squares and wrap it around the aluminum cones - close the ends thoroughly!
- place the cones with the open end at the bottom onto a baking tray, put it into the oven and bake for 10 minutes until the dough is slightly golden.
- season crushed tomatoes with oregano, pepper and crushed garlic or garlic powder.
- let the dough cones cool down shortly, remove them from the aluminum cones and remove the stuffing from the aluminum cones.
- put the dough cones into the aluminum cones and place them into an ovenproof mold (e.g. a bundt cake mold supported with aluminum balls).
- put 1 tbsp tomato sauce, 1 (level) tbsp topping and 1 (level) tbsp mozzarella into each cone.
- repeat this procedure similar to preparing a lasagna until the cones are stuffed to the top - the last layer should be mozzarella.
- bake for 15 minutes on the lowest rack, carefully remove the aluminum foil and enjoy.
if you're using paper cones, cover them with aluminum foil. if the dough cones tear while baking don't worry; immediately put the still hot ends together and put the dough cone into the aluminum foil cone - even if some of the tomato sauce might run out, the cheese will seal most of the gap.
if you wanna see more pictures look for #synchronpizzateig and #synchronbacken on instagram. thanks a lot for organizing this awesome event zorra and sandra – I had again a lot of fun!
if you wanna see what the other participants produced just take a look:
- eine prise lecker
- pizza tongues with frijoles & avocado from kinder, kommt essen!
- 1x umrühren bitte aka kochtopf
- food for angels and devils
- gourmandises végétariennes
- pizza waffles from the apricot lady
- dagmar’s brotecke
- stromboli von birgit d – kreativität in küche, haus & garten
- pizza with burrata, cherry tomatoes & parma ham from malteskitchen
- pizza varieties from lanisleckerecke
- leberkassemmel und mehr
- kathrins home