Pizza Pastry

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I had always wanted to make this pizza out of pastry thing, but as always laziness conquered me. But since now is 2016, and because i was craving for pizza and don’t have pizza dough, i finally made this dish 😛 No, i didn’t make the pastry dough, and perhaps never gonna make it from scratch. Even though it seems easy (to watch it on Youtube), but it is time-consuming. So far, pastry dough from store is good enough for me.

I have to admit, my relationship with baking pastry is full of ups and downs. Some times i nailed it, some times i didn’t. The instruction on back of its package said 200º C for 12 minutes or until golden brown. But in real act, for my cute lil oven 12 minutes is not enough. Some times they need 15 minutes to make them bloom beautifully, but in some case 15 minutes is not brown enough, so i have to add another 5 minutes. But in other times 20 minutes burned them. So in this recipe, i also did 2 batches with different time and racking level, and had to watch over them constantly.

Despite the baking setting problem, which i think it is my personal problem, the making of this pizza is soo easy. And of course, you can be very creative on their topping. This time i made 4 kind of topping:  Tomato Corn Cheese, Corn Beef, Nori Tomato Cheese, and Chocolate Cheese. Nom.. noom.. ^^

Here is the full recipe:

Ingredients:
puff-pastry-sheets Puff Pastry Sheet (room temperature)
 Pizza A
tomato-cherry Cherry Tomato butter-garlic Garlic Butter (Room Temperature)
cheese-cheddar Shredded Cheddar Cheese mozarella Shredded Mozarela
corn- sweet Sweet Corn
 Pizza B
meat-luncheon Luncheon Meat ketchup Tomato Ketchup
cheese-cheddar Shredded Cheddar Cheese mozarella Shredded Mozarela
corn- sweet Sweet Corn
 Pizza C
tomato-cherry Cherry Tomato ketchup Tomato Ketchup
cheese-cheddar Shredded Cheddar Cheese mozarella Shredded Mozarela
nori Roasted Seaweed (Nori) Sheet
 Pizza D
chocolate-sprinkles Chocolate Sprinkles mozarella Shredded Mozarela
cheese-cheddar Shredded Cheddar Cheese
Steps:

Size of my pizza is round 15cm x 30cm. Different brands shape their pastry sheet in different way. I’m using Edo, each pack gives 4 sheets of 30×30 cm. So, i simply use 2 sheets and cut half each. Make sure they are in room temperature. Prick all over their surfaces with fork.

Preheat oven on 200º C and prepare the ingredients.

Pizza A: Tomato Corn Cheese

  1. Spread garlic butter in the middle of sheet. Leave around 2 cm on each border.
  2. Spread shredded cheddar generously on top of butter.
  3. Cut in half cherry tomato and put it on top of cheddar. Do the same with peeled sweet corn
  4. Top it up with shredded mozarella

Pizza B: Corn Beef 

  1. Spread tomato ketchup in the middle of sheet. Leave around 2 cm on each border.
  2. Spread shredded cheddar generously on top of butter.
  3. Cut luncheon meat in small dices. It might be better if you use pepperoni or salami. But luncheon meat was all i had.
  4. Put meat and peeled sweet corn on top the cheese.
  5. Top it with shredded mozarella

For these first batch pizzas, i baked it in middle rack for 20 minutes, top and bottom heat. I think it was too long. The moza wasn’t melted and rest of the topping became a bit dry.

Pizza Pastry-1 copy

Pizza C: Nori Tomato Cheese:

  1. Spread tomato ketchup in the middle of sheet. Leave around 2 cm on each border.
  2. Cut cherry tomato and spread it on top of ketchup.
  3. Spread shredded cheddar.
  4. Tear nori and put it on top.
  5. Top it up with shredded mozarella.

Pizza D: Chocolate Cheese:

  1. Spread sprinkles in the middle of sheet. Leave around 2 cm on each border.
  2. Spread shredded cheddar.
  3. Top it up with shredded mozarella.

For these 2nd batch pizzas, i bake it on bottom rack for 15 minutes, both heat on. I prefer this setting for my oven, even though the pastry bloom a bit more on 1st batch, but it was not a big different.

Pizza Pastry-2 copy

My favorite topping is Pizza C. It has the perfect consistency of taste and moist. The nori brings a unique flavor onto it. Some notes i need to write down here:

  • Don’t make heavy (in term of weight) topping, otherwise pastry crust under it may not bloom at all or worse can’t bear the weight.
  • Adding garlic butter as topping is quite useless
  • Next time, i will make clearer border by making narrow cut on pastry sheet to mark it down.

~ ♥ ♥ ♥ ~

Pastry Pizza

Sejak lama sebenarnya aku ingin membuat pizza dari pastry ini. Tapi seperti biasa, kemalasan menaklukanku. Tapi.. karena sekarang 2016, dan (lebih2) karena aku pengiiiiin banget pizza atapi tidak punya adonan pizzanya, akhirnya aku buat juga 😛 Tidak, aku tidak membuat adonan pastrynya, dan mungkin tidak akan pernah membuatnya dari awal. Walau sepertinya gampang (melihatnya di Youtube) tapi terlalu makan waktu. Hingga sekarang sih, adonan pastry beli dari toko sudah cukup buatku.

Harus kuakui, hubunganku dengan baking pastry bergejolak. Terkadang berhasil, terkadang tidak. Instruksi di kemasannya sih bilang 200º C selama 12 menit atau hingga coklat keemasan. Tapi nyatanya, 12 menit itu tidak cukup buat oven mungilku. Kadang butuh 15 menit untuk bisa mengembang cantik, tapi kadang tidak cukup sehingga aku perlu tambah 5 menit lagi. Tapi di saat lain 20 menit menggosongkan mereka 😦 Jadi di resep ini aku melakukan 2 tahap dengan beda waktu dan level rak, dan harus mengawasi terus-terusan.

Selain masalah pengaturan baking, yang kupikir dalah masalah personalku saja, pembuatan pizza ini sangat gampang. Dan tentu saja, anda dapat menajdi sangat kreatif untuk toppingnya. Kali ini aku membuat 4 topping: Tomat Jagung Keju, Jagung Daging, Nori Tomat Keju, dan Coklat Keju. Nyam.. nyaaamm.. ^^

Bahan:
puff-pastry-sheets Lembaran Puff Pastry  (suhu ruang)
 Pizza A
tomato-cherry Tomat Cherry butter-garlic Mentega Bawang (Suhu Ruang)
cheese-cheddar Keju Cheddar parut mozarella Mozarela parut
corn- sweet Jagung Manis
 Pizza B
meat-luncheon Daging Proses (Ma Ling) ketchup Saos Tomat
cheese-cheddar Keju Cheddar parut mozarella Mozarela parut
corn- sweet Jagung Manis
 Pizza C
tomato-cherry Tomat Cherry ketchup Saos Tomat
cheese-cheddar Keju Cheddar parut mozarella Mozarela parut
nori Nori
 Pizza D
chocolate-sprinkles Meses Coklat mozarella Mozarela parut
cheese-cheddar Keju Cheddar parut
Steps:

Ukuran pizzaku sekitar 15×30 cm Merek yg berbeda membentuk lembar pastry mereka dengan cara berbeda. Aku pakai Edo, setiap pak berisi 4 lembar 30×30 cm. Jadi aku pakai 2 lembar yg kupotong jadi dua. Pastikan pastry dalam suhu ruang saat mau digunakan. Tusuk2 permukaannya dengan garpu.

Panaskan oven pada 200º C dan siapkan pizza.

Pizza A: Tomato Corn Cheese

  1. Taburkan mentega bawang di tengah lembar pastry. Sisakan 2 cm tepian.
  2. Taburkan keju dengan royal.
  3. Potong setengah tomat cherry dan taruh di atas keju. Lakukan yg sama dengan jagung manis.
  4. Lapisi mozarela parut di atasnya

Pizza B: Corn Beef 

  1. Taburkan saos tomat di tengah lembar pastry. Sisakan 2 cm tepian.
  2. Taburkan keju dengan royal.
  3. Potong Ma Ling jadi dadu kecil. Kalau punya pepperoni atau salami lebih baik lagi. Tapi aku cuma punya Ma Ling.
  4. Taruh di atas keju. Lakukan yg sama dengan jagung manis.
  5. Lapisi mozarela parut di atasnya

Untuk tahap pertama ini aku panggang di rak tengah selama 20 menit, api atas bawah. Menurutku terlalu lama. Mozarelanya jadi tidak meleleh karena terlalu kering dan isian yg lain jg jadi kering.

Pizza Pastry-1 copy

Pizza C: Nori Tomato Cheese:

  1. Taburkan saos tomat di tengah lembar pastry. Sisakan 2 cm tepian.
  2. Taburkan keju dengan royal.
  3. Potong2 tomat ceri dan taburkan.
  4. Robek2 nori dan selip selipkan di antara tomat.
  5. Lapisi dengan mozarela parut

Pizza D: Chocolate Cheese:

  1. Taburkan meses di tengah lembar pastry. Sisakan 2 cm tepian.
  2. Taburkan keju dengan royal.
  3. Lapisi dengan mozarela parut.

Untuk tahap kedua ini, aku panggang di rak bawah selama 15 menit, api atas bawah. Aku lebih suka pengaturan ini untuk ovenku, meski pastry yg dihasilkan tahap pertama lebih mengembang canti. Tapi bukan perbedaan yg besar jika dibandingkan denga rasa dari toppingnya.

Pizza Pastry-2 copy

Favoritku Pizza C. Rasa dan kelembutannya pas. Selain itu, nori memberikan rasa unik di dalamnya.

Beberapa catatan yg perlu kutuliskan:

  • Toppingnya jangan berat. Kalau tidak pastry di bawahnya sama sekali tidak mengembang atau bahkan jebol.
  • Mentega bawang sebagai topping adalah sesuatu yg sia2
  • Lain kali, akan kutandai batas pemberian toping dengan memotong dangkal lembaran pastry.

~ ♥ ♥ ♥ ~

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