750 gr beef rendang
\n1 1\/2 cup water<\/p>\n
4 cups all purpose flour
\n2 tsp salt
\n2 1\/2 tsp instant dry yeast
\n1 tbsp caster sugar
\n350 ml warm water
\n2 tbsp extra virgin olive oil, plus extra
\n5 cups mozzarella cheese, shredded or cubed
\nchilli slices
\nChopped Scallions<\/p>\n
Pour warm water in a bowl add in sugar and yeast, mix well. Let it set for 5 mins
\nAdd flour and salt into a large bowl, mix
\nMix the wet ingredients to the flour mixture with 2 tbsp of olive oil. Use a spatula to combine until incorporated, then transfer into a working surface. Knead for 10-15 mins
\nBrush a big bowl with oil, transfer dough into the bowl, brush some oil on top. Proof for 1-2 hr or double in sized. Use right away or sit in the fridge overnight\/24 hrs.
\nTake out dough let it set in the room temperature, Transfer into a working surface and knead again for 1-2 mins then form into a ball. Cut the dough into 2 large or 3 medium equal sized.
\nRoll into balls. Sprinkle some flour on top, cover with kitchen towel and let it rest for 1 hr
\nPreheat oven to 280\/550F with large baking trays in the oven
\nShred beef Rendang, transfer into a pan with all the sauces and gradually add water, cook and stir it until moist
\nTake a dough, poke randomly with your fingers then pick the dough up and use your knuckles and their own weight to stretch the dough into your desired size
\nSpinkle some flour into a parchment paper, place stretched pizza on top, spread beef rendang mixture evenly, top with some cheese, chilies and scallions
\nTake out the preheated tray, Slide the pizza along with the parchment on top of it, then pop it in the oven, and bake it for 10-12 mins until cheese is golden brown<\/p>\n","protected":false},"excerpt":{"rendered":"
Beef Rendang Pizza Ingredients 750 gr beef rendang 1 1\/2 cup water Dough 4 cups all purpose flour 2 tsp salt 2 1\/2 tsp instant dry yeast 1 tbsp caster sugar 350 ml warm water 2 tbsp extra virgin olive oil, plus extra 5 cups mozzarella cheese, shredded or cubed chilli slices Chopped Scallions Steps…<\/span><\/p>\n","protected":false},"author":2,"featured_media":7455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[62,7,70],"tags":[],"class_list":["post-7454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dishes","category-pizza"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=7454"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7454\/revisions"}],"predecessor-version":[{"id":7483,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7454\/revisions\/7483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/7455"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=7454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=7454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=7454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}