“I got the Sun in the Morning and the Moon at Night…”
Annie get Your Gun
ERGO was written boldly across the packaging. I had completely forgotten that the pro knife folk at Ergo had asked me if I would be interested in reviewing their range of knives. YES please! They sent me 2 knives from their pro-series range – a 7″ Santuko Hollow ground edge and a 3.5″ pairing knife, in my opinion 2 knives that are a must have in every kitchen!
Ergo Chef has a fabulous range of knives, ergonomic and stylish in design, forged from one piece of high-carbon German steel (type X50CrMoV15), so there’s no chance they’ll snap in two. They’re also precision heat-treated for long edge life to 56-58 RC. {That’s “Rockwell,” the hardness test for steel}. In layman’s terms, that’s a perfect hardness for long edge life.
Tell me dear readers, do you have a kitchen gadget/tool that you are possessive about ? What is your favourite pizza dough recipe?
[print_this]
Prep Time: 40 minutes {plus overnight rest, and 2 hours rest at room temperature}
Cooking Time: 20 minutes
Total Time: 1 hour
Ingredients
4 1/2 cups all-purpose flour, chilled
4 tbsp vital wheat gluten
1 tsp instant yeast
1 3/4 tsp salt
1/4 cup olive oil
1 head garlic, roasted
1 tbsp preserved red chillies {optional}
1 3/4 cups chilled water
Preparation
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Thermomix method for dough: Place all ingredients in TM bowl and mix at speed 6 for 8 seconds. Run for 2 minutes on interval mode. Turn prepared dough out and proceed to step 3.{Donot leave TM unattended while running on interval mode}
3. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
4. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
5. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
6. At least 45 minutes before making the pizza, place a heavy duty spare sheet pan on a rack in the lower third of the oven. Heat the oven as hot as possible. {If you do not have a baking stone, you can use the back of a sheet pan.}
7. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective as the toss method.
8. When the dough is stretched out to your satisfaction (about 9 to 12″ in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
9. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake {Mine too about 15-18 minutes as the highest oven temperature is 250C}. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
10. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
[/print_this]
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
The knives do look like excellent quality Deeba as does your pizza!!
cool knives and wow what a fab pizza
ooh those knives look gorgeous! i have something of a knife-fetish too! Recently tried the PW pizza from scratch and really liked the no-fuss recipe.
Those knives look super-sharp and wonderful esp for huge amount of veggies we have to cut up for our day to day Indian cooking! Love the pizza too. Can we omit the wheat gluten?
I love a sharp knife with a good firm grip that makes work in the kitchen soooooooooo much easier!
Love the knives..Pizza looks great,though I am not a big fan of thin crust Pizzas,recently tasted one from an Italian Pizzeria[margarita] and loved it.
I feel like buying a new knife now 😀 The clicks are beautiful as always. This looks like a healthy pizza recipe and looks perfectly made !
Loved the knives Deeba!!! You have the tomato mess look so good. Beautiful shots as usual 🙂
I understad how you are about your knives. I’ve got to say, I don’t like anyone in my kitchen. Its MINE. I am always watching if someone is in there with my beady little eyes. I just feel sure they will ruin something LOL. I need to get a life.
Beautiful pizza. I have never made a pizza from scratch, but I’d like to try one day.
*kisses* HH
I love good knives and those look great!
This pizza is beautiful! Yummy.
Cheers,
Rosa
Well, I probably won’t buy the knives but the pizza looks extremely good! I love spicy food and the chillies must be great with the dough. I love your photos – they’re always fantastic no matter what you take photo of 🙂
hi, beautiful pics as usual…….
D , i recently tried Rachel allen’ recipe for pizza dough….. can b done the same day…..with 30 mins in fridge……my son (4 yrsold) loved it
Good knives are a must! I would of been excited to see that box on my door step too! Your pizza sounds and looks amazing. My dad is the one who works at perfecting his pizza dough and sauce. I’ll have to show him this one for sure!
I love Peter’s crust! I never get mine as thin as yours but it’s still wonderfully airy, flavorful, and has a nice crisp outside.
We are on the same wavelength – I just posted a few items about invaluable kitchen gadgets. I am always tempted to take my knives on holiday (cooking in other people’s kitchens with bad knives is torture). Microplane – check – what a wonderful invention. Have not ventured into Thermomix territory. My stick blender is in use quite a lot (in fact giving a Braun version away at present). Peter Reinhart book is on wish list.
Love the pictures of your herbs. Mine are just succumbing to the onset of summer humidity here so look a bit sad. Gorgeous post as always.
deeba, where can we get those knives from?
Hi Reeya, Here’s a note for Ergo Chef…
For anyone interested in your own chef knives, just have a look at our website: ergochef.com.
If you’re interested in free knives (and who isn’t) you can follow us on Facebook (ergochef) where we will be doing a series of giveaways starting in May.
Absolutely, that’s the best pizza dough! I’ve made it and we loved it.
Your knives look excellent, Deeba. And your photos of everything are marvelous!
I am totally in love with those knives… And thanks for sharing the pizza dough recipe…
Sounds and looks great!
How much is 1 tsp yeast?
Hi, 1 tsp dry yeast=7gms {0.25oz}
The knives seem like wonderful kitchen tools to own! Have read rave reviews about Peter Reinhart’s basic pizza dough and now I just can’t wait to try it out…am sure the pizza tasted as fabulous as it looks!
Am very sure the pizza tasted great cos of the TM and the maker of the pizza:-). Am glad you found the gluten useful, the pleasure was entirely mine Deeba!
I’ve NEVER had a good knife set becuse i’ve always been stingy and bought cheap ones. These look and sound pretty professional. Your crust is so thin and looks crsipy. Just the way my husband likes it! Not sure I can get the vital wheat gluten though!
Hey Deeba, I have an idea – why don’t you just adopt me and I will come live with you and we can bake and cook all day? LOL
Those look like fantastic knives, Deeba! I’m needing a new 7 inch, may have to go with Ergo.
This is also my favorite pizza dough recipe…SO SO SO good! Definitely swoon-worthy. 🙂 I get very possessive about my little ramekins, not sure why!
I really like Peter’s recipe as well. I make a somewhat similiar one with a starter.
Great post. Best, Sandie
Wow! That pizza does look amazing… May have to try it…
We’re so glad you like the knives (and that they were put to such good use on that pizza) and the photos are great!
For anyone interested in your own chef knives, just have a look at our website: ergochef.com.
If you’re interested in free knives (and who isn’t) you can follow us on Facebook (ergochef) where we will be doing a series of giveaways starting in May.
Delicious! To bad that I never managed to make a pizza at home.. 🙁 I will keep on trying. Maybe your recipe will help me. 🙂
Indeed, Ergo Knives are very good. I think that an professional knife made out of quality materials makes the difference. Every kitchen should have at least three professional knives. It makes your job much easier.
living in delhi .want to make but 2 questions – is instant yeast and dry active yeast same and from where can i get vital wheat gluten?
living in delhi want to make but 2 questions- is instant yeast and dry active yeast same and where can iget vital wheat gluten?
thanks
Hi Meenakshi. There are different types of yeast you can use. Heres a link to give you a better idea – http://www.thekitchn.com/whats-the-difference-instant-a-54252
. I get my vital gluten from Bangalore. You can find the link on this page here –
Good luck!
thanks for replying can i use dry active yeast instead of instant yeast in this pizza recpie ?
are vital wheat gluten, wheat gluten or gluten flour same ? do you know how to make bread flour at home?
please reply as you are the master in baking field.
thanks.
Very Nice Blog. Please have a look into this recipe too Aloo Channa Tikki Recipe on
Indian Vegetarian Food Recipes