KBB#19 : Birthday Edition - Bolognese Pizza

Happy Birthday KBB, Hip Hip Hoera! This is my second birthday with KBB but KBB itself is celebrating it’s 3rd birthday and on this very birthday we can choose our own task from all the previous task that KBB. I chose this pizza since I didn’t participate in this task and also I never made my own pizza base before (In Holland, I have made pizza base many times before in Indonesia)

One word from me, don’t hesitate to make this at home, the dough was smooth literally after 5-7 minutes, so no big energy required here 😉

Kolage Pizza KBB 1

Pizza base:
– 1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast

– 1tsp sugar

– 2 ½ cups bread flour (high-grade flour, tepung protein tinggi)

– Salt (I used 1/4 tsp)

– 2 tbsp olive oil

Kolage Pizza KBB 2


– Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.

– Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.

– Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size. Preheat the oven to 210C (415F, Gas Mark 6-7).-

– Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

-Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.

Source: The Perfect Cookbook. David Herbert. Viking. Victoria,Australia. 2003

Bolognese Pizza

Bolognese Topping:

– 1/2 portion of bolognese sauce

– 1 red bell pepper sliced

– Shredded Gouda Cheese

– 1 ball fresh mozzarelle cheese

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