For probably far too long now, Friday night has been pizza night. We’ve had various attempts to deviate from this pattern, but whenever it actually comes to Friday, not having to think about what to eat/cook is so appealing it always ends up being pizza anyway. Before our babies came asking we’d just buy a Margherita supermarket one and stick some extra stuff on it (usually goat’s cheese, mushroom, pepper and chilli, and extra oregano). But now they’re old enough to join in, and that we try to eat earlier and altogether when we can I started making pizza dough from scratch, mainly so that the eldest could control how much topping she got (as little as possible!). I’ve tried a
few recipes but by far the best for us is the one from the Don’s home cookbook, topped as above on a base of passata with some oregano basil and sea salt stirred in. De-blinking-licious.
Only problem is they’re so nice that we now have them every week.so I batch the dough and freeze it, but I often use it in the week to make a garlic bread to go with soup so still end up bashing dough about most Friday mornings. The solution must be to make double batches – I think we’re going to need a bigger freezer!