Bulgarian4English & English4Bulgarian speakers
Pizza dough
After the Bulgarians invented yogurt, they then went on to invent pizzas because they were bored with cucumber soup and salads (not a lot of people know this).
Продукти (Оригинал бГ)
2 ч.ч. брашно
10г сол
5г бакпълвер
1 ч.л. горчица
1 бр яйце
1 ч.ч. прясно мляко
40г краве масло
Ingredients (adapted ЕN)
600 g self raising flour
1 tsp salt
2 tsps mustard (English of course)
2 eggs
400ml fresh milk
40g melted butter (or oil)
Method
The original Bulgarian method would have you carefully mix and knead things in a very traditional way. The lazy English method is to chuck everything into the breadmaker, set it to pizza dough, and come back 45 minutes later.
Tip out a generous handful of flour on to the worktop, empty the contents of the breadmaker on to the pile, cover your hands with yet more flour (for it is a sticky mixture) and knead it for... ooooh about a minute. Divide into 4 (for 10-12 inch pizzas). Roll out into 10-12 inch circles (some skill required) and transfer to a circular pizza tray of the same size. Smear tomato passata, add other random pizza ingredients (ham with shallots or red onions are my favourite), then add grated mozzarella to cover. Bake for 10-15 minutes at 200-220C. Yummy.
Our kids prefer it to expensive takeaway pizzas. Don't even mention the crappy supermarket ready-made pizzas - they are rubbish. Expect the flour to find its way all over the kitchen floor, carpet etc.
Продукти (Оригинал бГ)
2 ч.ч. брашно
10г сол
5г бакпълвер
1 ч.л. горчица
1 бр яйце
1 ч.ч. прясно мляко
40г краве масло
Ingredients (adapted ЕN)
600 g self raising flour
1 tsp salt
2 tsps mustard (English of course)
2 eggs
400ml fresh milk
40g melted butter (or oil)
Method
The original Bulgarian method would have you carefully mix and knead things in a very traditional way. The lazy English method is to chuck everything into the breadmaker, set it to pizza dough, and come back 45 minutes later.
Tip out a generous handful of flour on to the worktop, empty the contents of the breadmaker on to the pile, cover your hands with yet more flour (for it is a sticky mixture) and knead it for... ooooh about a minute. Divide into 4 (for 10-12 inch pizzas). Roll out into 10-12 inch circles (some skill required) and transfer to a circular pizza tray of the same size. Smear tomato passata, add other random pizza ingredients (ham with shallots or red onions are my favourite), then add grated mozzarella to cover. Bake for 10-15 minutes at 200-220C. Yummy.
Our kids prefer it to expensive takeaway pizzas. Don't even mention the crappy supermarket ready-made pizzas - they are rubbish. Expect the flour to find its way all over the kitchen floor, carpet etc.
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