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| French bread topped with mozzarella cheese, tomato, basil, garlic, and olive oil mixture. (Photo credit: Wikipedia) |
There are many popular dishes around the globe and pizza Langhorne is one of them. It is basically an oven baked round bread covered with mozzarella cheese, tomato based sauce or just tomatoes. Depending on personal preferences, culture or region, toppings can also be added.
The ingredients for the dough are as follows; two and a quarter table spoons of active dry yeast, one and a half cups of warm water, four cups of bread flour, one and a half table spoons of salt, two table spoons of extra virgin olive oil and one spoon of sugar. Pour the water into the bowl and dissolve the sugar in it. After adding yeast, stir continuously to dissolve it, and then allow the mixture to settle for 10 minutes for the yeast to be active.
When the surface of the mixture becomes cloudy and foamy add yeast and olive oil. Stir continuously to dissolve then one by one add the 3 cups of flour whisking until its completely dissolved and its smooth. To moisten the dry flour into a mass, combine the dough using your hands. Once its a firm mass, place it on a floured tabletop. Knead it by folding into half and pushing into itself repeatedly for about 200 cycles or 10 to 12 minutes.
A thin layer of oil coat is made on the already smooth-textured silky dough then placed in a bowl also with a layer of oil. Getting the dough into a pan is the difficult part. The popular methods used to do so include hand tossing, dough sheeting, pin rolling, and dough pressing.
Its advisable to use home made tomato sauce. Seven to eight oz. Of sauce are put into the lower side, center of dough. Its then evenly spread on the surface to the edge leaving a small margin on the outer side that allows the edge to rise, crisp and puff up. Pre-shred cheese creates a layer on the sauce and topping arranged on it.
The Oven is preheated to 450F for 10-12 minutes. The baking process takes about 10-15 minutes. Once the crust is brown, cheese on top already melted and the bottom of bread is evenly brown, the pizza Langhorne is ready to eat.
The ingredients for the dough are as follows; two and a quarter table spoons of active dry yeast, one and a half cups of warm water, four cups of bread flour, one and a half table spoons of salt, two table spoons of extra virgin olive oil and one spoon of sugar. Pour the water into the bowl and dissolve the sugar in it. After adding yeast, stir continuously to dissolve it, and then allow the mixture to settle for 10 minutes for the yeast to be active.
When the surface of the mixture becomes cloudy and foamy add yeast and olive oil. Stir continuously to dissolve then one by one add the 3 cups of flour whisking until its completely dissolved and its smooth. To moisten the dry flour into a mass, combine the dough using your hands. Once its a firm mass, place it on a floured tabletop. Knead it by folding into half and pushing into itself repeatedly for about 200 cycles or 10 to 12 minutes.
A thin layer of oil coat is made on the already smooth-textured silky dough then placed in a bowl also with a layer of oil. Getting the dough into a pan is the difficult part. The popular methods used to do so include hand tossing, dough sheeting, pin rolling, and dough pressing.
Its advisable to use home made tomato sauce. Seven to eight oz. Of sauce are put into the lower side, center of dough. Its then evenly spread on the surface to the edge leaving a small margin on the outer side that allows the edge to rise, crisp and puff up. Pre-shred cheese creates a layer on the sauce and topping arranged on it.
The Oven is preheated to 450F for 10-12 minutes. The baking process takes about 10-15 minutes. Once the crust is brown, cheese on top already melted and the bottom of bread is evenly brown, the pizza Langhorne is ready to eat.
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