Pizza

Pizza on Saturday nights is a family tradition, usually in front of a movie, with garlic bread and whatever cake we've made that day. For years I made pizza with ready bought bases, until bread baking hit me. Now it's joined the growing list of Foods We Waste Money Buying When Making It Ourselves Is So Much More Fun (not to mention cheaper and more rewarding, plus less salt, fat and additives). I refuse to join the voices of those who insist that deli bought AA Italian flour is the only way to go. It isn't. But that depends why you are making it. I make it because it's something fun I can do with my kids, and because, well, if you only have one functioning leg then it's hard to get sniffy about where and how I buy my flour.

Our pizza bases come up thin, stretchy and crunchy. They taste sweet and oily at once. They soak up passata a treat. The dough makes loads and loads of pizza. The scent of them fills the house in a way that calls, eat and enjoy, rather than, have hangover! Must call Dominoes! They are misshapen and bumpy and quirky. They are what bread looked like before supermarkets were invented.