I thought I would just pop our simple recipes here again to remind you how easy they are to make. These recipes appear in our 2011 Recipe book that you can download from the recipe menu tab.
2 Tsp dry active yeast
2 Cups White bread Mix
1 Cup Fine Semolina
280 ml warm water
1 Tsp olive oil
Measure the dry ingredients into a mixing bowl
Add most of the water & the oil mix thoroughly. Use the remaining water if the dough is too dry, but try not to make it too sticky.
Turn out onto a floured work area & knead for 30 seconds.
Return the dough to the bowl & cover with a freezer bag & clean cloth
Place in a draught free spot for 1 – 1 ½ hours, until it doubles in size.
*While the dough is rising prepare your toppings & light your Wildcat Oven.
Heat the oven to 220oC -250oC.
Tip the dough out onto a floured work area & roll into a ball. The dough is now ready to use.
This is enough dough to make two 30cm pizza bases.
You can use whole meal flour if you prefer.
*To give the dough more flavour add ½ a cup of Grated Parmesan &/or 2 Tsp Garlic, Chili or Dried Herbs.
Basic Pizza Sauce
440g Can Italian diced tomatoes
1 Cup fresh Basil or Oregano leaves
Place both ingredients into a food processor, season to taste & blend until smooth.
This sauce can be stored in the fridge for up to 5 days or frozen for up to 3 months.
*For a richer flavoured sauce, blend together Semi dried Tomatoes in olive oil with Basil/Oregano & Garlic.
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