Friday, 2nd May 2014We decided to have a crack at homemade pizza. I have visions of making small ones for myself of an evening occasionally, instead of buying a frozen one.
Much time was spent researching flour, and dough recipes, and then shopping for ingredients (and a pizza stone!).
The dough I made came out much to dry at first, so I ended up adding quite a bit more liquid. It did rise nicely though and was easy to roll out on the stone. Monika made up a great tomato sauce, we put on mozzarella and then ham, mushroom, salami and anchovies in overlapping halves. The cold stone with pizza went into the hot oven for 15 minutes, as suggested by the recipe.
The sauce near the edge burned a bit, but the pizza base was far from cooked when it came out. To the extend that we decided to put a bit of foil over it and stick it back in for another 10 minutes. It still was pretty pale but quite edible. The flavour of the dough and the toppings was lovely and fresh, only the un-crispiness of the base was disappointing. I think this needs practise!