My poor cub has managed to burn his foot today and so I seem to have achieved rather little, however, I have sketched an illustration of Mr Pheasant flying off to the office….
…and made a fresh dough to make pizzas for supper…
For the dough I have used a Jamie Oliver recipe from jamie’s italy. It’s very simple – here are the ingredients although I have halved the amounts as it was only for 3 of us.
500g strong white bread flour
Half a tablespoon of fine sea salt,
1 x 7g sachet of dried yeast
Half a tablespoon of golden caster sugar
Half a pint of lukewarm water
Pile the flour and salt onto a clean work surface – create a well in the middle. In a measuring jug add the yeast and sugar to the warm water and stir with a fork so it’s not lumpy. Leave for a couple of minutes.
Next, pour the liquid mixture into the well of the flour. With a fork slowly bring the floury sides into the liquid. When it becomes too claggy and porridge-like to wield the fork any further, abort the fork and use your paws.
Knead the dough by holding one end under one palm and rolling the dough away with the other – repeat for 10 minutes until you have lovely smooth springy dough. Sprinkle the dough with flour, cover with cling film and leave for at least 15 mins, by which time the dough will have doubled in size and when you prod the soft billowy ball, it will perhaps remind you – as it did me – of a heavenly cherubic bottom.
When ready divide the dough into 3 balls, and with a floury rolling-pin role out into haphazard circles. I’m going to top these soft, bubbly discs with tomatoes, basil, mozzarella, pine nuts, chills, onions and sultanas (my personal must-have on a pizza but most will disagree). The smell of the yeast in the kitchen is yummy. Bake for around 7-10 minutes.