Will send recipe on request:
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| Warm water, honey, olive oil, sea salt and yeast. Let it sit for 10 minutes to activate the yeast. Meanwhile sift the flour and then made a well for the yeast soup |
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| The yeast should be active by now, as you can tell from the bubbles on the surface. |
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| Pour the yeast soup into teh well and slowly pull in bits of flour to bring it all together. The kids love this part, be careful not to break the dam. |
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| Best to let all your kids have a go, or they will sulk |
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| After mixing and kneading the dough, let it rest in a oiled and flour dusted bowl, covered with a damp cloth for a few hours in the kitchen. |
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| Once the dough has at least doubled in size, knock it back by kneading it for a few minutes, after that either portion it into 9 smaller balls for further proofing in the fridge, or into bigger portions for ease of space. After 6-8 hours in the fridge your dough is ready, but you can proof it longer. After the proofing, you are ready to cook or keep them in the freezer for pizza on demand. |
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| Once ready to cook, rest your dough for 30 minutes outside the fridge, then roll into a ball, flatten with rolling pin and had toss (if you can ) to the desired thickness. we prefer ours Neapolitan (thin crust) |
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| The kids love to get their hands dirty.... |
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| Best to make your sauce at home, use top quality canned Italian tomatoes. They come peeled. I prefer Annalisa or Roma for pizza sauce. |
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| Ready and Rolled |
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| Smoked Sausage, Chorizo & olives for the kids, they picked the ingredients themselves. As you can tell from the pipped chorizo, they are the real deal in animal skins, not the artificial variety. |
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For mommy, Pickled Artichoke, Olives, Capers and home grown fresh Genovese Basil, topped with a cold press olive oil.
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| Smoked Sausage, Chorizo,, pickled Jalapeno topped half way through the cooking with an egg. The yolk is a luxurious runny consistency by the time the pizza is done cooking. |
