Pepes Tahu (Aromatic Steamed Tofu Parcel)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 420-450 gr Tahu, ½ st Ketumbar bubuk, Minyak
• 4 Daun jeruk-iris halus, 1 sm Kelapa parut-sangrai
• 3 Bawang merah-iris halus, 2 st Garam, 6-7 Rawit
• 6-7 Daun salam, 3 Sereh-potong besar2 & geprek
• 1 Daun bawang-iris, ½ st Gula, segenggam Kemangi
• 1 Telur-kocok, Tusuk gigi/Lidi, Daun pisang *

Haluskan:

• 2 Bawang putih kecil, 2 cm Kunyit, 2 Cabai merah**
• 2 Bawang merah, 3 Kemiri

Cara membuat

• Tumis bumbu halus & bawang iris sampai harum, angkat & sisihkan. Hancurkan tahu dengan garpu hingga tak ada gumpalan2 besar lagi (tetapi jangan terlalu halus/hancur).
• Campur tahu dengan kelapa parut, tumisan bumbu, gula, garam, ketumbar, daun jeruk, daun bawang & kemangi, aduk rata. Beri telur, aduk rata. Bagi adonan menjadi 6 atau 7 sama banyak.
• Potong daun pisang jadi 6-7 lembar berukuran ± 15X27 cm. Susun 1 daun salam, potongan sereh & 1 rawit di tengah tiap lembar potongan daun pisang. Letakkan adonan tahu di atasnya. Bungkus rapat & semat dng lidi/tusuk gigi. Kukus selama ± 30 menit.
• * Daun pisang dapat diganti dengan aluminium foil, tetapi pepes akan lebih harum bila dimasak dengan daun pisang. ** Buang biji & membran dari dalam cabai bila tidak mau pepesnya pedas.

Ingredients

• 420-450 gr firm Tofu, ½ tsp ground Coriander, frying Oil
• 3 Shallots & 4 Kaffir lime leaves-thinly sliced, 2 tsp Salt
• 3 Lemongrass-bruised & sliced big, 1 Green onion-sliced
• 1 tbsp grated Coconut-roasted, 6-7 Bird’s eye chilies
• 6-7 Bay leaves, 1 Egg-beaten, ½ tsp Sugar
• handful of Lemon basil leaves, Banana leaves *
• Toothpicks/skewers

Grind into a paste:

• 2 Shallots, 2 cm Turmeric, 2 small Garlic cloves
• 3 Candlenuts, 2 Red chilies **

Directions

• Sauté the spices paste & sliced shallots until fragrant; set aside. Using a fork, mash the tofu until big lumps are gone. Don’t mash the tofu until it’s too fine; stop mashing when big lumps are gone.
• Mix mashed tofu with grated coconut, sautéed spices, all seasoning, green onion, kaffir lime & basil lime leaves. Put in the egg; combine them well. Divide the tofu mixture evenly into 6 or 7 parts.
• Cut banana leaves into 6 or 7 sheets, ~ 15X27 cm. Put 1 bay leaf, 1 bird’s eye chili & lemongrass slices on the center of each banana leaf sheet. Place the tofu mixture on top of it. Wrap up the leaf tightly to covers all. Pin with small skewers/toothpicks. Steam for ~ 30 minutes.
• * Banana leaf can be substitute with aluminum foil, but the tofu parcel won’t get the same aroma (though it will still taste very good). ** Discard all of the chili seeds & ribs (membranes) if you don’t want the dish to be spicy.

Kari Ayam (Indonesian Chicken Curry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong 10, 600 gr Kentang-potong2, 2 st Gula
• 1 cm Lengkuas & 1 Sereh-geprek, 1 Pekak, 4 st Garam
• 150 ml Santan cair, 250 ml Santan kental, 850 ml Air
• 6 Daun jeruk, 1 st Daun klabet, 3 Cengkeh-geprek
• ½ st Pala bubuk, 4 cm Kayu manis, 1 Jeruk nipis
• 1 sm Air asam, 3 sm Minyak

Haluskan:

• 3 Cabai merah-buang biji & membrannya, 1 Kapulaga
• 25 gr (5) Bawang putih, 15 gr (3 cm) Jahe, 5 Kemiri
• 45 gr (5) Bawang merah, 1 sm Ketumbar, 1 st Lada
• 1 st Garam, 1 st Jintan, 5 gr Kunyit

Cara membuat

• Lumuri ayam dengan air jeruk nipis & 2 st garam, diamkan 20 menit. Didihkan air di panci bersama dengan cengkeh, kayu manis, pekak & pala.
• Sementara itu, tumis bumbu halus, daun jeruk, sereh & lengkuas sampai harum. Angkat, masukkan ke air mendidih. Tuangi santan cair & air asam, masak sampai rasa menyatu.
• Masukan ayam, klabet & gula. Masak hingga ayam matang, aduk sesekali saat memasak.
• Tuang santan kental, beri kentang & garam. Masak & aduk sesekali hingga kentang matang & kuah sedikit mengental.

Ingredients

• 1 Chicken-cut into 10, 4 cm Cinnamon, 3 Cloves-bruised
• 1 cm Galangal & 1 Lemongrass-bruised, 3 tbsp frying Oil
• 6 Kaffir lime leaves, 600 gr Potatoes-cut, 850 ml Water
• 250 ml Coconut cream, 150 ml Coconut milk, 2 tsp Sugar
• 1 tsp Fenugreek leaves, 1 tbsp Tamarind juice, 1 Lime
• 4 tsp Salt, ½ tsp ground Nutmeg, 1 Star anise

Grind into a paste:

• 3 Red chilies-scrape out seeds & ribs, 1 tbsp Coriander
• 45 gr (5) Shallots, 25 gr (5) Garlic cloves, 1 tsp Pepper
• 5 Candle nuts, 1 tsp Cumin, 5 gr Turmeric, 1 tsp Salt
• 15 gr (3 cm) Ginger, 1 Cardamom

Directions

• Rub the chicken with lime juice & 2 tsp of salt; let it stand for 20 minutes. In a big pot, put the water together with cloves, cinnamon, star anise & nutmeg; bring it to a boil.
• Meanwhile, sauté the spices paste, kaffir lime leaves, galangal & lemongrass until fragrant. Put sautéed spices into the pot. Pour in coconut milk & tamarind juice; cook until the flavor blended.
• Add in the chicken, fenugreek leaves & sugar. Keep on cooking & stirring it often until the chicken cooked. Stir in coconut cream, potatoes & salt. Simmer until the potatoes are cooked & the gravy thickens.

Sayur Lebui Khas Lombok (Black Bean Soup à la Lombok)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 150 gr Kacang hitam, 3 Cabai besar-iris, 3 Daun salam
• 5 Bawang merah-iris tipis, 1 st Kaldu bubuk, 2 liter Air
• 100 gr Labu kuning/labu siam-potong dadu, 4 st Garam
• 1 Belimbing wuluh-potong2 (1 st Air nipis), 1 st Gula
• 150 gr Daging-iris2 (opsional), 2 tangkai Kemangi-petik
• 2 cm Lengkuas & 1 Sereh-geprek, 200 ml Santan
• 1 cm Kencur & 1 cm Jahe-cincang, 3-5 Rawit utuh
• 2 cm Kunyit & 3 Bawang putih-cincang, Minyak

Cara membuat

• Rendam kacang dalam air minimal selama 8 jam sampai semalaman. Masukkan kacang ke panci, beri air lalu rebus dengan api besar sampai mendidih. Putar api ke kecil, tutup panci & rebus hingga kacang mulai lunak. Masukkan daging, masak hingga daging empuk & kacang benar2 lunak.
• Tumis bawang merah, cabai iris, bumbu cincang, lengkuas, sereh & salam sampai wangi. Masukkan tumisan & belimbing wuluh ke dalam rebusan kacang hitam. Masak hingga mendidih.
• Tambahkan labu, rawit utuh, kaldu bubuk & gula. Masak hingga labu matang & sebagian kacang pecah. Beri santan & bumbui dng garam. Masak sambil sesekali diaduk hingga rasa menyatu.
• Masukkan daun kemangi sesaat sebelum sayur diangkat dari api. Aduk rata.

Ingredients

• 150 gr Black beans, 3 Big chilies-sliced, 3 Bay leaves
• 5 Shallots-thinly sliced, 150 gr Beef-sliced (optional)
• 100 gr Butternut squash/chayote-diced, Frying oil
• 3-5 whole Bird`s eye chilies, 2 lt Water, 4 tsp Salt
• 1 Bilimbi fruit-cut (1 tsp Lime juice), 1 tsp Sugar
• 2 cm Galangal & 1 Lemongrass-bruised
• 1 cm Ginger+2 cm Turmeric+3 Garlic cloves-minced
• 1 cm Lesser galangal-minced. 200 ml Coconut milk
• 1 tsp Broth powder, Leaves of 2 stalks Lemon basil

Directions

• Soak beans in water for 8 hours until overnight. Put beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans starts to soften. Add in sliced beef; cook until the beef tender & the beans really soft.
• Sauté sliced ingredients, minced spices, galangal, lemongrass & bay leaves until fragrant. Put sautéed ingredients & bilimbi fruit into the soup. Bring it to a boil.
• Add in the squash/chayote, whole bird`s eye chilies, broth powder & sugar. Cook until the squash soften & some of the beans break down. Pour in coconut milk & season with enough salt. Keep on cooking & stirring the soup once in a while until the flavor blended.
• Stir in lemon basil leaves, right before you remove the pot from the heat.

Pepes Ikan Woku Daun (Aromatic Fish in Banana Leaf Parcel)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 ekor (800 gr) Ikan, 1 Jeruk nipis-peras
• 2 Sereh-geprek, 2 Pandan-potong 2, Garam
• 30 Daun kemangi, 8 Daun jeruk-iris halus
• 2 Daun bawang-iris2, Minyak secukupnya
• 2 Jeruk limau, 1 st Gula, 2 Daun pisang
• 2 batang Daun kunyit, 4 Daun salam (opsional)

Haluskan:

• 1 Sereh-putihnya saja, 3 cm Kunyit
• 8 Bawang merah, 3 cm Jahe, 4 Kemiri
• 8 Cabai merah & 2 Cabai hijau
• 1 cm Lengkuas & 2 Bawang putih (opsional)

Cara membuat

• Tumis bumbu halus hingga wangi. Beri gula & garam, angkat, campur dng daun jeruk iris.
• Belah perut ikan & bersihkan. Kerat2 badan ikan, lumuri dengan air nipis & garam, biarkan 5 menit. Lalu balur ikan (termasuk bagian dalamnya) dengan bumbu halus, biarkan 15 menit.
• Susun daun2an & sereh dengan jumlah sama banyak di masing2 daun pisang. Letakkan ikan berbumbu di atasnya. Bungkus rapat & semat dengan tusuk gigi. Kukus selama 35-40 menit (sampai matang, tergantung ukuran ikan). Bakar/panggang pepes sejenak sebelum dihidangkan (opsional). Buka lapisan daun pisangnya lalu kucuri dengan air jeruk limau. Jika suka, dapat ditambah taburan daun bawang dan atau tomat iris setelah daun dibuka.
• Hidangkan pepes dengan nasi hangat & hidangan pendamping seperti Urap Sayuran, Jukut Kacang Panjang, Tumis Kangkung, Tumis Putren Jamur ataupun Orak Arik Sayuran (klik pada link untuk resep2nya).

Ingredients

• 2 (800 gr) Fish, 2 Lemongrass-bruised
• 30 Lemon basil leaves, 2 Banana leaves
• 1 tsp Sugar, 2 Pandan leaves-halved, 1 Lime
• 8 Kaffir lime leaves-thinly sliced, enough Salt
• 2 Green onion-sliced, 2 Kaffir lime, Frying oil
• 2 stalk Turmeric leaf, 4 Bay leaves (optional)

Grind into a paste:

• 4 Candlenuts, 3 cm Turmeric, 3 cm Ginger
• 8 Red chilies & 2 Green chilies *
• 8 Shallots, 1 Lemongrass-white part only
• 1 cm Galangal & 2 Garlic cloves (optional)

Directions

• Sauté the spices paste until fragrant. Add in sugar & enough salt. Remove from the heat & then mix it with sliced kaffir lime leaves.
• Slit the fish stomach & clean the fish. Make shallow slashes in the thickest part of the flesh. Rub fish with some salt & lime juice; let it stand for 5 minutes. Rub all parts of the fish (including the inside part) with sautéed paste; let it stand for 15 minutes.
• Place an even amount of leaves ingredients & lemongrass in 2 banana leaves. Place the fish & sauteed paste on top of it. Wrap them up tightly & pin with tooth picks. Steam for 35-40 minutes (until done-depends on the fish size). You could also than grill the wrapped fish for awhile before serving (optional). Unwrap the banana leaves & squeeze kaffir lime over the fish. Sprinkle more sliced green onion and or tomato after you unwrapped the banana leaves
• * Discard chili seeds & membranes if you want the dish to be less spicy.
• Serve the aromatic fish with warm steamed rice & vegetable dish such as Vegetable Salad with grated Coconut, Balinese Creamy Long Bean Salad, Sautéed Water Spinach, Sautéed Baby Corn & Mushroom or Scrambled Vegetables & Egg (click on the link for the recipes).

Pelalah Manuk/Ayam Khas Lombok (Spicy Bruised Chicken à la Lombok)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam kampung muda & kecil (750-850 gr)-potong2 *
• 4 Bawang putih, 1 st Lada, 2 cm Jahe, 1 Jeruk nipis
• 150 ml Santan, 2 Daun salam, 2 Jeruk limau, Minyak
• 5 cm Lengkuas & 1 Sereh-geprek, 1 st Garam

Haluskan:

• 4 Kemiri, 8 (80 gr) Bawang merah, 4 Bawang putih
• 4 Cabai merah, 4 Cabai keriting/rawit, Garam
• 1 st Terasi, 1 sm Gula jawa sisir, 2 cm Kencur

Cara membuat

• Kerat potongan ayam di beberapa bagian daging yang tertebal. Haluskan bawang putih, jahe, lada & garam. Campurkan dengan air jeruk nipis lalu lumuri pada ayam. Diamkan 25-30 menit.
• Bakar/panggang ayam hingga 3/4 matang, angkat lalu geprek daging ayam hingga memar saja.
• Tumis bumbu halus, lengkuas, sereh & salam hingga wangi & matang. Tuangi santan, masak sambil diaduk2 sampai mendidih. Kecilkan api, masukkan ayam, aduk & masak hingga ayam matang. Kucuri air jeruk limau & aduk rata. Angkat, hidangkan dengan nasi & Beberuk Terong atau Pelecing Kangkung (klik pada link untuk resep2nya).
• * Ayam kecil dapat diganti dengan 800 gr fillet dada ayam atau setengah ayam biasa

Ingredients

• 1 Spring Chicken (750-850 gr)-cut *, 2 Kaffir lime
• 4 Garlic cloves, 1 tsp Pepper, 2 cm Ginger, 1 tsp Salt
• 5 cm Galangal & 1 Lemongrass-bruised, frying Oil
• 150 ml Coconut milk, 2 Bay leaves, 1 Lime

Grind into a paste:

• 4 Candlenuts, 1 tbsp shaved Coconut sugar
• 1 tsp Shrimp paste, 2 cm Lesser galangal
• 4 Red chilies, 4 Cayenne peppers, Salt
• 4 Garlic cloves, 8 (80 gr) Shallots

Directions

• Make some deep slashes on the chicken thickest part. Grind garlic, ginger, pepper & salt into a paste. Mix it with lime juice & then smear chicken with the mixture. Let it stand for 25-30 minutes.
• Grill the chicken until almost cooked. Remove them from the grill & then slightly bruise the meat.
• Sauté the spices paste, galangal, lemongrass & bay leaves until fragrant. Pour in the coconut milk; bring it to a boil. Stir it constantly. Reduce the heat to low. Add in the chicken & cook; stirring in between. After the chicken cooked, squeeze in kaffir lime juice. Serve the chicken with warm rice & Eggplant Salad or Spicy Vegetable Salad (click on the link for the recipes).
• * You could substitute the chicken with 800 gr chicken breast fillet or half a normal chicken.

Pizza Pan Tanpa Oven (Stove Top Skillet Pizza)

Stove Top Skillet Bufala Pizza

Stove Top Skillet Capriccio Pizza

Stove Top Skillet Diavola Pizza

Stove Top Skillet Prosciutto e Funghi Pizza

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 125 gr Terigu serba guna+ekstra, 7 gr Ragi
• 450 gr Terigu protein rendah (Type 00)
• 2½ st Gula, 3 st Garam, Minyak secukupnya
• 350 ml Air suam2 kuku, 1 st Bawang putih bubuk
• 2 sm Olive oil+ekstra, Mentega secukupnya
• 1 Bawang merah-cincang, 1 Bawang putih-cincang
• 100 gr Saus tomat, 500 gr Puree tomat
• 1 st Oregano kering, ½ st Basil kering
• 1 Daun salam, sejumput Lada bubuk
• Cabai bubuk seckpnya, 1 st Air nipis

Topping: (sesuai selera, lihat juga contoh2 pizza)

• Keju mozzarella kering serut/keju cepat leleh lain
• Serpihan keju parmesan, Parmesan parut
• Mozzarella bola besar, Mozzarella bola2 kecil
• Jamur, Buah olive, Tomat besar, Tomat cherry
• Jalapeño-iris2, Irisan zucchini panggang
• Bawang bombay, Artichoke kalengan, Daun basil segar
• Saus pesto basil, Oregano, Salami pedas
• Daging asap/Ham, Sosis/Daging cincang
• Udang, Ikan salmon, dll

Cara membuat

• Persiapan: Bila memakai bahan mentah atau bahan spt baw.bombay, sosis, daging cincang atau jamur, maka bahan2 tsb hrs dimasak lebih dulu seblm menyusun pizza. Iris2 panjang baw.bombay, tumis dng mentega sampai mulai kecoklatan. Daging, irisan jamur & sosis juga ditumis sendiri2. Sisihkan topping.
• Campur 1½ st gula dng air, aduk sampai gula larut. Masukkan ragi kedalamnya, aduk sedikit & diamkan 5-10 menit (sampai berbusa & naik). Di wadah besar, campur rata terigu, baw. putih bbk & 2 st garam. Beri 2 sm olive oil, campur. Tuangi campuran ragi, uleni sampai kalis. Tutup wadah adonan dng lap lembab, ltkkan di tempat yg hangat sampai adonan mengembang 2 kalinya (± 30 mnt-waktu bervariasi).
• Saus: Tumis baw.merah & bawang putih cincang dng mentega secukupnya hingga layu. Mskkan tomat puree, saus tomat, air nipis, salam, lada, oregano, cabai bbk & 1 st garam. Masak di api kecil selama ± 10 mnt, aduk sesekali.  Beri basil & 1 st gula. Masak lagi selama ± 10 menit. Angkat & sisihkan.
• Bagi adonan menjadi 4. Taburi terigu lalu bulatkan adonan. Kerjakan adonan hingga menjadi pizza satu persatu. Ambil 1 bola adonan, ltkkan sisanya di wadah & tutup lagi adonan dng lap lembab. Taburi meja kerja dng terigu, kmd giling adonan menjadi lingkaran berdiameter lbh kecil dari ukuran pan (saya pakai pan 22 cm, diameter pizza 21 cm).
• Siapkan saus, keju parut & semua topping dalam jangkauan, di dekat kompor anda. Panaskan pan besi berdasar tebal/stainless steel/teflon dng panas sedang-tinggi. Olesi pan dng 1-2 st minyak. Ltkkan adonan di dalam pan, rapikan bentuk tepian adonan dng tangan. Tusuk2 adonan dng garpu. Masak hingga dasar pizza berbercak2 coklat.
• Kecilkan api ke sedang-rendah. Balik adonan dng spatula. Tuang ¾ sendok sayur saus pizza di tengah permukaan adonan. Ratakan saus ke seluruh permukaan adonan dng punggung sendok sayur. Taburi dng 150-200 gr mozzarella serut (kecuali bila hendak membuat pizza Bufala). Atur topping sesuai selera (lihat pilihan jenis pizza di bawah). Tuang olive oil secukupnya mengelilingi sisi luar adonan. Tutup pan kmd masak hingga keju meleleh & pizza crispy (5-7 mnt) tetapi tidak gosong. Angkat pizza & hias bila diperlukan. Lanjutkan dng memasak adonan berikutnya.
• Contoh pilihan topping & posedur selanjutnya setelah pemasakan sesuai dng jenis pizza:

1. Margherita-tak diperlukan topping lain selain keju mozzarella parut: Setelah matang, angkat dari pan kmd taburi dng sejumput oregano.
2. Bufala (untuk 1 pizza)-Topping: 1 Mozzarella bola besar-iris jadi 8, ½ Tomat besar-iris bulat jadi 4 kmd belah 2 (4 tomat cherry-belah 2), 4 lbr daun basil. Atur irisan mozzarella mengelilingi pizza (setelah pemberian saus). Ltkkan irisan tomat di atas mozzarella. Setelah matang, angkat & potong pizza jadi 4. Letakkan daun basil segar di tiap potongan pizza.
3. Capriccio (untuk 1 pizza)-Topping: 2 Artichoke-belah 4, 8 buah olive, jamur, 1 daging asap atau ham-ptg 4, saus pasto basil. Susun artichoke, olive, daging asap/ham & jamur mengelilingi pizza. Setelah matang, angkat dari pan lalu potong pizza. Hias dng saus pesto basil (opsional).
4. Prosciutto e Funghi (untuk 1 pizza)-Topping: 1 Daging asap/ham-sobek/iris2 & 2 Champignon-iris tipis. Susun daging & jamur mengelilingi pizza lalu masak. Tak ada prosedur lanjutan
5. Diavola (untuk 1 pizza)-Topping: 6 lembar Salami pedas, 2 Jalapeño-iris2, sejumput oregano, keju parmesan parut, 4 lembar daun basil segar. Susun salami & jalapeño mengellingi pizza. Taburi dng sejumput oregano. Setelah matang, angkat dari pan lalu taburi keju parmesan parut. Potong2 & letakkan daun basil segar di tiap potongan pizza.
6. Sosis, Bawang & Jalapeño Pizza (untuk 1 pizza)-Topping: 1-2 Sosis Italy-iris, ¼ Baw.bombay kecil-iris panjang, 2 Jalapeño-iris2, keju parmesan parut. Susun sosis, baw.bombay & jalapeño mengellingi pizza. Setelah matang, angkat dari pan lalu taburi keju parmesan parut.

Resep untuk membuat sendiri saus pesto, silakan klik pada link: Saus Pesto Daun Basil

Ingredients

• 125 gr All-purpose flour+extra, 7 gr Yeast
• 450 gr Low protein flour (Type 00)
• 2½ tsp Sugar, 3 tsp Salt, enough Oil
• 350 ml lukewarm Water, 1 tsp Garlic powder
• 2 tbsp Olive oil+extra, enough Butter
• 1 Shallot-minced, 1 clove Garlic-minced
• 100 gr Tomato sauce, 500 gr Tomato puree
• 1 tsp dried Oregano, ½ tsp dried Basil
• 1 Bay leaf, pinch of ground Pepper
• enough Chili flakes, 1 tsp Lime juice

Topping: (to your liking; see also pizza examples)

• shredded dry Mozzarella/Other quick melt cheese
• Parmesan flakes, grated Parmesan
• Mozzarella ball, Mozzarella small balls
• Mushroom, Olives, Tomato, Cherry tomato
• Onion, Jalapeño-sliced, sliced grilled Zucchini
• Artichoke hearts, fresh Basil leaves
• Basil pesto sauce, Oregano, spicy Salami
• Smoked beef/Ham, Sausages/Ground meat
• Shrimps, Salmon, etc

Directions

• Preparation: If you will use raw toppings or ingredients such as onion, sausage, meat or mushrooms, then you should cook them before assembling the pizza. Sauté slice onion with butter to caramelize it. Sauté also the meat, sliced mushrooms & sausages separately. Set aside all toppings.
• Combine 1½ tsp of sugar with water; stir to dissolve the sugar. Add in the yeast, stir a bit & let it stand for 5-10 min (until foamy). In a big bowl, combine all flour, garlic powder & 2 tsp of salt. Stir in 2 tbsp of olive oil. Pour in the yeast mixture; knead the mixture until the dough smooth. Cover the bowl with damp cloth & let it stand in a warm place until dough has doubled in bulk (~ 30 minutes; rising time may vary).
• Sauce: Sauté minced shallot & garlic with enough butter until wilted. Put in the tomato puree, tomato sauce, lime juice, bay leaf, pepper, oregano, chili flakes & 1 tsp of salt. Cook over low heat for ~ 10 min; stirring one in a while.  Add in dried basil & 1 tsp of sugar. Cook for another 10 min. Set aside.
• Divide the dough into 4 equal parts. Sprinkle some flour & then form them into balls. Working with one piece of the dough at a time. Take 1 ball & put the rest of dough balls back in the bowl, cover with damp cloth. Lightly flour the working space. Roll out the dough into a circle slightly smaller than your pan size (I use a 22 cm pan, pizza diameter 21 cm).
• Arrange the sauce, shredded cheese & other toppings within easy reach of your stove. Heat an iron cast/stainless steel/nonstick pan over medium-high heat. Spread 1-2 tsp of cooking oil on the pan base. Lay the circled dough into the pan; use your hand to make the edges neater. Pierce the dough with a fork in several places. Cook the dough until the underside shows golden brown spots.
• Decrease the heat to medium-low. Use a spatula to flip the dough over. Put ¾ of a ladle full of pizza sauce in the centre of the dough surface. Spread the sauce evenly with the ladle back side. Sprinkle 150-200 gr of shredded dry mozzarella over the dough (unless you want to make Bufala pizza). Pile on all of your toppings (see also the examples of pizza below). Drizzle enough olive oil around the dough base. Put on the pan lid & cook until the cheese melted & the dough crisp but not burn (5-7 min). Remove from the pan & garnish if needed. Continue to cooking the next pizza.
• Example of toppings & next procedures after the cooking finished (depends of the kind of pizza):

1. Margherita-no other topping than shredded dry mozzarella: After it cooked, remove pizza from the pan & sprinkle a pinch of dried oregano around the pizza.
2. Bufala (for 1 pizza)-Topping: 1 Mozzarella ball-slice into 8, ½ Tomato-round slice into 4 & then halve (4 cherry tomato-halve), 4 basil leaves. Arrange sliced mozzarella around the dough (right after spreading the pizza sauce). Put sliced tomato above the mozzarella slices. After it cooked, remove pizza from the pan & cut it into 4. Lay 1 fresh basil leaves in each pizza slices.
3. Capriccio (for 1 pizza)-Topping: 2 Artichoke-cut into 4, 8 Olives, Mushrooms, 1 smoked beef/ham-slice into 4, basil pesto sauce. Arrange artichoke, olives, smoke beef/ham & mushroom around the dough. After it cooked, remove pizza from the pan & cut it into 4. Garnish with basil pesto sauce (optional).
4. Prosciutto e Funghi (for 1 pizza)-Topping: 1 smoked beef/ham-tear/slice & 2 Champignon-thinly slice. Arrange the smoked beef/ham & champignon around the dough. Cook & cut it. No further procedure.
5. Diavola (for 1 pizza)-Topping: 6 slice of hot/spicy Salami, 2 Jalapeño-slice, pinch of dried oregano, grated parmesan, 4 fresh basil leaves. Arrange salami & jalapeño around the dough. Sprinkle dried oregano on top. After it cooked, remove pizza from the pan & sprinkle grated parmesan around. Cut it into 4 & then lay 1 fresh basil leaves in each pizza slices.
6. Sausages, Onion & Jalapeño Pizza (for 1 pizza)-Topping: 1-2 Italian sausages-slice, ¼ small onion-slice, 2 Jalapeño-slice, grated parmesan. Arrange sausage, onion & jalapeño around the dough. After it cooked, remove pizza from the pan & sprinkle grated parmesan on top.

For the recipe on how to make a homemade pesto sauce, please click on the recipe: Basil Pesto Sauce