A King Parrot flew in to give a helping hand picking the crop, he preferred the green tomatoes
Busy in the garden this weekend, picking the last of summer crops & preparing the soil for autumn. The kitchen bench is piled high with corn cobs, bunches of herbs & bowls of small tomatoes.
I made simple tomato and fresh mozzarella pizza last night, using our tomatoes & the recipe from the book Pizza Modo Mio. This was the cookbook I have most been looking forward to using & maybe my expectations were too high but I was disappointed in the crust of the pizza.
Mark and Daniel liked the thinness of the crust, I think it was bordering on "cardboardish". Dan & I thought the crust was too salty & the yeast taste was prominent.
I like to bake at least five recipes from a book before I give a review, so it will be a few more weeks before I get to that stage. For now a quick look at the process of making a pizza.
dried yeast, sugar, salt, olive oil & water starting to bubble
fully activated yeast ready for the flour to be sifted over it
sift flour directly over risen yeast, mix in then knead
kneaded dough placed into the bottom of an oiled bowl, covered and allowed to rise
fully risen dough
punch down the dough and you are ready to make pizza
apply your toppings evenly
finished tomato, fresh mozzarella and basil pizza