I started making pizza the other day, started with the dough obviously. I was mixing the ingredients together and realised that I had made a serious error with the quantities. Too much yeast. For the record, the scales that I have are in ounces so this happens a lot. Its why I don't bake. I started adding flour and water until it felt right and by that I mean, quite a fluid dough and then I let it prove slowly for a good couple of hours.
It was the closest thing to an authentic pizza I've ever made at home. The base crisped and bubbled up nicely, it wasn't soggy in the middle. Maybe it wasn't the dough, maybe it was the oven that had been on for ages at full wack. Whatever it was, I was very impressed with myself and so was my pizza addict boyfriend.
Toppings: Artichoke, ham and rosemary / Mascarpone, mushroom, ham and truffle oil.
For the record, the discovery of the Mascarpone and Truffle combination, has been a very happy one.
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