Pizza Part 1, All Things Dough - The Recipe
In part 1 of this 2 part newsletter, we'll be delving into all things pizza dough. Whether you need one for best flavour, to be the most accessible, or want the fastest method, you'll be covered...
Pizza… We all love it and all have our go-to toppings, but how often do you make it from home ? In this 2-part newsletter I’m going to highlight the different ways you can make traditional pizzas from the comfort of your own home. We’ll be covering all bases. Don’t have access to a sourdough starter? No problem, I’ll show you how to use yeast instead. Don’t own a pizza oven? I’ll teach you how to do this just as well in your oven at home (made possible with with a few simple yet effective solutions).
There are many fantastic and delicious recipes out there, but quite often they can be over complicated for an everyday home-cook, and don’t often highlight the workarounds you need (whether you’re pushed for time or don’t have access to particular equipment, or certain ingredients etc.). In this newsletter we will cover all of this to make you a better and more confident home-cook. You’ll be hosting pizza parties for your friends and families in no time!
What to expect in this 2-part newsletter:
Part 1: We’ll be talking all things dough and pizza bases. From starters, to overnight sourdough, or more accessible yeast based recipes. If the dough isn’t right, then you’re setting yourself up to fail at the start. Nail this and you’re on route to making a delicious pizza regardless of how the next steps go.
Part 2: Now the dough is done, it’s time to shape the bases, make the toppings and cook the pizzas themselves. All the hard work comes alive at this point and you can finally sit back and enjoy your beautifully baked pizza.
I think it’s about time we got stuck into this pizza journey together... (See below for one of my favourite recipes coming in part 2)
