pizza

if this making-pizza-at-home stays a regular, we're gonna need some bigger plates!

I re-discovered my favorite dough recipe, jamie oliver's, which comes down to this: mix 6,5 dl hand-warm water, 4 tablespoons olive oil, 1 tablespoon sugar and two 7 gr sachets of dry yeast. in a big mixing bowl, pur 1 kg strong flour and 1 tablespoon salt. make a little well in the flour and stir in the water/yeast/sugar/olive oil mixture. knead until the dough is soft and supple and feels alive. cover the bowl with a tea towel and let the dough rise in a warm spot for an hour.

toppings on the pizza above: a teaspoon of pesto mixed with a tablespoon of tomato passata, thinly sliced button mushrooms, prosciutto, mozzarella - and after the pizza came out of the oven, some pepper and a handful of rucola.

Pizza rucola, prosciutto crudo e parmigiano

Defrost, proof and shape a homemade ball of pizza dough you prepared on a homework-free day. (Ha!) Add a thin layer of tomato sauce and cook for 10 minutes in a very hot oven. I cooked the pizza directly on the back of a heavy baking tray, which made for a perfectly crisp base. Top with rocket, prosciutto and parmesan shavings, and eat with a green salad.