It’s home made pizza tonight for dinner. Why should you care? Well, a word of warning. You see, I made the dough from scratch. It was a bit of an experiment, I never (completely) follow instructions. Always a tweak, a twist. Can’t resist. Ingredients, blah, blah blah….. I’ll just add some course wholemeal flour in. It’ll make it a nice earthy sort of colour. Rustic. Yeah, that’s it. Yeast, two sachets, don’t want a frisbee. Better to have a nice puffed up pizza like Dominos, or a cushion. Yeah.
So, the dough got rested for 24 hours, a smidge longer than the 2 hours recommended. Even putting it in the bottom of the fridge hasn’t really arrested it’s expansion. It’s now parked in the garage coming to terms with it’s wholemeal acne and deciding whether to take over the rest of the house. It seems to have attained critical mass. I’m pretty sure than no matter how much I lop off it it’s rate of growth will more than compensate. It’s gone nuclear.
I have the opposite problem with yeast. My dough tends to stay stubbornly flat, like an anorexic’s chest. Can you send yours round?
I’m not paying for shipping though.
Sweary, at it’s rate of growth it should be with you in 2 days.
hahahahahaha reminds me of working in Pizza Hut…….has the dough got a blog yet?
Everybody loves leftover pizza – guess you’re good for 2009?
manuel, and a holiday home in Donegal.
Indigo, I am. Where’s Scooby and Shaggy when you need them?