Basic Dough Recipe

The basic recipe that needs to be learned by pizza makers is the dough. Without it, you can't call your dish a pizza! Sizzleanddrizzle takes it another notch by featuring a basic dough recipe with ground ginger! Yes, I said ground ginger and it is intriguing! 

Ingredients: 
1 tbsp sugar
1/4 cup lukewarm water
1 package / 7 gms dry yeast
3 cups all purpose flour
2 tbsp butter, melted
1/2 tsp salt
1/8 tsp ground ginger
1/4 cup warm milk
1 tbsp olive oil

Directions: 
  1. Dissolve sugar in water and then sprinkle in yeast and stir. Allow it to sit in a warm place until yeast begins to foam.
  2. Meanwhile, combine flour, butter, salt and ginger in a large mixing bowl. Make well in flour and add the milk and yeast mixture.
  3. Mix well, adding more warm milk or water as necessary. Do not allow the dough to become sticky.
  4. Shape into a ball. Brush the ball with some olive oil and place in a floured pan.
  5. Cover with a damp cloth and keep it in a warm place to rise till double in bulk.
  6. Cut it into 18 pieces and flatten each one into 4-5 inch disks. Keep the rest covered.

Arabic Spice mixture:
6 tbsp olive oil
1 tsp baking soda
2 tbsp sumac
1/2 tsp oregano
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp nutmeg

Directions: 
  1. Combine all the ingredients and let it rest for 5 minutes before using.
  2. Spread the dough rounds on a greased baking tray and brush the tops with this spice mixture.

For the Toppings :
  1. Make these toppings and spread on the round disks of pie-dough after rubbing the spice mixture.
  2. Soak chickpeas overnight in water and baking soda. Drain. Cook them well in a pressure cooker, and rub with some salt and chilli powder.
  3. Wash and slice mushrooms, then cook in an open pan. Once the water from the mushrooms evaporates, season with salt and zatar powder.
  4. Shred chicken into 1 inch pieces and marinate with cajun spice, salt and chilli flakes. Then cook on a medium flame till 90%  done. (They will continue cooking once spread on the pies, so do not overcook).
  5. Combine chopped ripe tomatoes with oregano and salt and drain the water. Tomatoes are quite tender, and need not be cooked before spreading on the pie dough.
  6. Garnish the pies with chopped basil leaves before serving. Enjoy your Syrian feast.
Posted by Diane Araga, on October 7, 2013 at 9:00 AM