21 June 2020 2 Min Read
Recipe
Two-in-one: how to make pizza and vetkoek with the same basic dough
This yeast dough is as versatile as it is easy to make
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MAKE A BASIC DOUGH
Makes: 1kg of dough
Ingredients:
720g (6 cups) of cake or bread flour
1 sachet instant yeast
15ml (1 tbsp) salt
Approximately 550ml warm, not hot, water
Method:
- In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, place the flour, yeast and salt.
- Mix through before adding the water, slowly, until the dough comes together. It's better to have a dough that is a little wet, rather than one that is too dry, so it may take less or more water, depending on freshness of the flour.
- Lightly flour a kitchen surface and knead the dough for 8-10 minutes until smooth. If you poke the dough with your finger and it bounces back, you know it's ready.
- Cover and leave in a warm place for 45-60 minutes until the dough has doubled in size.
- Knock it back by kneading for a couple of minutes.
- Divide the dough - one half for pizza and the other half for vetkoek - and shape as required.
NOW TURN IT INTO ...
VETKOEK/AMAGWINYA
Makes: 12-16, depending on the size
Ingredients:
Half a portion of dough
Oil for deep frying
Apricot jam and grated cheese, to serve
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Method:
- Divide the dough equally into 12 pieces (or more if you like them smaller). Roll each dough piece on a lightly floured surface into a smooth ball. Set aside on a tray and cover with a dishcloth while you complete all the balls.
- Preheat the oil so that a cube of bread browns in seconds, before carefully dropping each ball into the hot oil using a spatula or metal draining spoon. Fry on one side until golden brown and repeat on the other side.
- Remove and place on paper towels to drain off excess oil.
- Serve warm with jam and cheese; they're best enjoyed on the day they're made.
PIZZA
Makes: 2-3 large pizzas
Ingredients:
Half a portion of dough
Tomato passata or sauce
Mozzarella cheese, grated
1 punnet of mushrooms, sliced
1 onion, sliced into rings
A punnet of cocktail tomatoes, halved
Black olives
Dried mixed herbs
Freshly ground black pepper
Slices of salami, chorizo, smoked chicken, optional
Method:
- Divide the dough into 2-3 equal pieces. Press out on a lightly floured surface and roll each into a round using a rolling pin.
- Preheat the oven to 220°C and preheat 2-3 pans big enough to fit the pizza.
- Place the pizza dough rounds on greaseproof paper so you can slide them more easily onto the oven pans and top each with a tablespoon of tomato passata or sauce, using the back of a spoon to spread it around.
- Sprinkle over the mozzarella cheese, enough to cover the base but not drown it in cheese.
- Sprinkle over sliced mushrooms, onion rings, cocktail tomato halves, black olives, a sprinkling of dried herbs, black pepper and some meat or chicken slices, if using.
- Carefully remove a hot pan from the oven and slide a pizza onto it, repeating with the remaining pizzas and pans.
- Bake for 5-7 minutes until cooked through and golden brown. Serve immediately.