Peinirli: Greek-Pizza Boats
HTML-код
- Опубликовано: 11 сен 2024
- Get this recipe and more on my website: www.dimitrasdi...
Makes 6 Pizza Boats:
For the dough:
3 cups lukewarm water
2 ¼ teaspoons dry active yeast
1 teaspoon granulated sugar
1 cup all-purpose flour
5 cups (790 grams) bread flour
2 teaspoons salt
2 tablespoons olive oil
1 tablespoon dried oregano (or your favorite herb)
The Herbed Oil:
½ cup olive oil
2 tablespoons dried oregano
2 teaspoons granulated garlic powder
1 teaspoon granulated onion powder
Freshly ground black pepper
Salt
Filling Options:
Grated gouda, mozzarella, or Kasseri cheese (or a combination of all three)
Crumbled feta cheese
Sliced peppers
Sliced onions
Cooked spinach
Sliced mushrooms
Thick meat sauce
Pesto
Red Pepper Sauce
Pizza Sauce
Leftover cooked chicken
To make the dough:
Combine the water, yeast, sugar, and all-purpose flour in the bowl of a tabletop mixer fitted with the dough hook attachment. (This can also be prepared without a mixer and kneaded by hand) Allow this mixture to sit for 15 minutes so the yeast can activate. It is alive and active when a foamy cloud appears.
Combine the remaining ingredients (except the olive oil) in a large bowl and whisk together. Add to the mixing bowl. Add the olive oil and knead on low speed for 8-10 minutes. If kneading by hand, knead an additional 5 minutes.
Place the dough in a well-oiled bowl and cover with plastic wrap. Set aside to rise until doubled in volume. This can take 1-2 hours. The dough can also be stored in the refrigerator for a slow-rise overnight or up to 4 days.
Preheat the oven to 525 °F, 275 °C.
TIP: For best results place a pizza stone in the oven while it is preheating. This will help create a wonderful pizza crust.
Punch the dough down and divide into 5-6 pieces or more if you’re making smaller pizza boats.
Lightly flour your work surface and roll out each piece of dough into an oblong shape about 10-12 inches long and 6-7 inches wide.
Brush lightly with the herbed olive oil. Sprinkle some crumbled feta around the edges of dough and roll the dough over the feta to form a crust all around. Place onto a baking tray lined with parchment paper.
Place your favorite fillings in the center. Here are some of my favorite combinations:
NY Pizza:
2-4 tablespoons of pizza sauce
Combination of shredded gouda and mozzarella cheese
Sliced onions and bell peppers
Meat Sauce:
A layer of basic meat sauce topped with shredded cheese
Tomato Sauce, onions, mushroom slices, and an egg
Pesto
There are so many options for the filling. This is a great time to use up any leftovers in your refrigerator: roasted chicken, roasted veggies, spinach, etc... Get creative!
Lightly brush the crust with the herbed oil and bake for 15-20 minutes. Enjoy!
Official Facebook Page: / dimitrasdishes
Instagram: / dimitras.dishes
Pinterest: / dimitrasdis0637
Twitter: / dimitrasdishes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board: amzn.to/2e2p8ED
Kitchen Aid Mixer: amzn.to/2dQXU0b
Food Processor: amzn.to/2eXcvZd
Microplane: amzn.to/2eL2vTo
Madeleine Pan: amzn.to/2dQU1sm
Cheesecake Pan: amzn.to/2eXaGeQ
Vitamix Blender: amzn.to/2eXcvbH
Nonstick pan: amzn.to/2eL804t
Cast iron pan: amzn.to/2dQYfjs
Pastry Bag: amzn.to/2e2v0xD
Half sheet baking pans: amzn.to/2fcv7cD
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
When I lived in Turkey 40 years ago I loved these boats! 🤤🤤🤤😋😋😋👏🏾👏🏾👏🏾👍🏾👍🏾👍🏾
Excellent video - good clear directions & demo. Thanks
!♡EVERYTHING♡! you make is great! Thank you for your time in sharing your love for food and you wonderful recipes ♡
I love Greek food, and will be trying these boats soon. My favorite toppings on my homemade pizzas is lots of different cheeses, mushrooms and finally bacon bits. Yummm! thanks for sharing.
TY for sharing this recipe of Peinyrli! Keep up the great and honest work Dimitroula mou!
You are so detailed explaining every step that for me makes you awesome!! And I remember reading this lady's comment saying that you talk a lot! She is definitely someone not appreciating in learning, and you are a great teacher! By the way those pizza boats look worth to try, thanks
Thank you very much for your appreciation and support! Those comments do come up every now and then, but I make these videos because I love cooking and it fills my heart with joy when You all make the recipes and send me pics and comments and let me know how happy you are when the recipes turn out well. That is why I would never sacrifice making the videos short for views or for those with very short attention spans. There are many other channels with 2-minute videos out there :) I love the community over here and will continue as long as you are all here! xoxo THANK YOU!!
@@DimitrasDishes Dr Ed ç n
I love the longer videos. I’d love each one to last 45 minutes!
You are the first person I have ever heard say that the dough needs to be a room temperature to be able to roll it out! Thank-you for sharing that tip! Love your videos and recipes!
Another great tip was your putting the pizzas on cookie sheets and then on top of the stone. Getting pizzas onto the stone had stopped me from making my own! Thanks, again!
I know what you mean!!! Then, when you finally master that step you're left with a smoke-filled house and a huge mess in the oven... :0 I was SO happy when the recipe worked this way!! All the best xoxo
Dimitra!! What a unique pizza! Its shape, the combination of toppings and finally the edges creatively stuffed with feta cheese, which adds the element of surprise to it 👍🏼. Must steal that idea from you 😄
In mine I often use mix of various types of cheese ( goat cheese, blue cheese, mozzarella) with sliced zucchini, some anchovies and tomato sauce.
post covid i can't find a restaurant open when i get of,, so i have foodgasm dreams till i wake up on my 7am alarm when places are open. your stuff is what i need ty
Napoli pizza eat your heart out............
This recipe looks amazing. Great one.
Oh I love this idea, can’t wait to make these! Thanks gorgeous gal 💖
Thank you Dimitra for your lovely dishes im always looking forward to your new recipes
sfiha or shamiat in lebanese I recommend you taste zatar 😋
Thank You for doing theses video shows. I all of then Please keep them coming
Yet another yummy recipe to try!!!! Thanks so much for sharing all of your recipes!!!!🤗🤗🤗🤗💕
Love this recipe Dimitra! The boat shape is so different for the pizza.As always delicious!! 👍
Love you site.... every recipe I have tried has been awesome! Thank you ❤️
You are so welcome! Glad you like them :)
Looks great
Your recipes are amazing
Delicious!
Love your recipe thank you..
I have Pizza God's in this house, high dough, flat dough, good or bad dough, the garbage will have no news of it😆
I will definitely try your recipe, that was a beautiful pizza I bet it didn't last long ♥
I like your background music selection.
Looks so freaking good thanks
Great Video! There was a Greek Restaurant we used to go to yrs ago, they used to make pizza in a big pocket and either deep fry or oven baked. Can you do a video on this please. I would love to know how to make them. Thanks for making all these yummy foods !!!
Hi Dimitri's how are you
Your recipe so beautiful
Iam continental indian chef
Frome delhi
We did have these in Turkey and they were great! Love the feta-edge! Do you ever just slide them directly onto the stone (with or without parchment)? Tricky but once you get the hang of it, Fab.
They cook even better on the stone but all of the smoke and mess that it leaves is not worth it. I was so happy when the crust came out this good in the pan :) YAY!!!
Delicious loved it
Hi dimitra! I am making this for supper 😋 so excited. By the way, can your son Eisa come back and cook with you?
Where do you get UN crumbled feta?
How long will the dough last, if you don’t use all of it?
It’ll last 5 days in the refrigerator
😋❣️‼️
Peinirli means 'with cheese' in Turkish ;D
ah yes, and dolmades or in Turkish dolma means wrapped leaves in Turkish too. But the earliest evidences of making dolmades and lahano dolmades on the planet is found in Greece 2500 years ago far far before the Turks even came into existence back in their native homeland in Mongolia:
"Dishes of cabbage or grape leaves wrapped around a filling have been known since antiquity, where in ancient Greece they were called "fyllas" (Greek: φύλλον 'leaf'), and currently are called dolmadaki or in general dolma or yaprak dolma ('leaf dolma'), and are also used to make sarma. "
en.wikipedia.org/wiki/Dolma
2). Sorry, *and this accounts for almost everything. Almost all dishes in the modern Greek and Turkish cuisines today where already present in the Greek byzantine cuisine (300-1453AD) before the Turks came,* or even before that in classical Greece (800-65 BCE) or even before that in the bronze age 3200-1200 BCE). Like for example the oldest evidence of kebab/souvlaki on the spit on the planet is from Santorini in Greece dated to 3700 years ago. Thousands of years before the Turks, Persians, Arabs first did the same in the Medieval period.
*Not even yoghurt is Turkish.* Yoghurt may be a Turkish name, but yoghurt was used extensively in ancient Greece, mesopotamia, Persia, Egypt thousands of years before the Turks existed in Mongolia.
3). So some food names may today be Turkish, but when the Turks where still leading a nomadic life back in Mongolia 1200 AD (800 years ago), on the poorest farmlands in the world, where NONE of the ingredients that make up the modern Greek/Turkish cuisines can be found there in Mongolia.
Bottom line in conclusion: I love it so much that you give some information of peinirli being a Turkish name.
In return I give you some insight and facts how the Turkish cuisine is entirely founded and profoundly influenced by the Greek cuisine that has been not only around for thousands of years, but also the mother of Mediterranean cuisines in general, once the nomadic Turkic tribes entered and conquered the Greek lands of Anatolia. Even the first cookbook in the world was made by the Greek Archestratus in 350 BCE.
@Elias Elijah Your bottom is on fire dude. Keep it that way though. I enjoy it a lot
@@MrDbbaa I'd say learned. Did you?
Nice. All it needs is some shooshookaloo, lol.
Viva Hellas 🍺
has anyone tried without a pizza stone?
Yes, it works!!
Pizza is actually an Ancient Greek invention not Italian :-)))
Do you have an unmarried sister. Just saying.
haha! nope
Greek style pizza is the same as the way Turks in Turkey make their pizza !!!!!
This is the famous Turkish Pide, isn't it?