Thursday, November 02, 2006

At yesterday's knitting tea party, we tried to dye some yarn using Kool Aid. We used some undyed Peruvian wool. We followed the Knitty tutorial and it was pretty simple!
We will probably be more adventurous next week and try to make variegated yarn.

I also learned something new, thanks to knitting expert, Yuliya. I am knitting my first pair of socks! Never touched circular needles before and it did feel very awkward at the beginning. I'm using some lovely Vesper yarn.

Vesper Meteor

THE WAY TO A MAN'S HEART.... This certainly applies to my husband who loves this pizza. You can do the dough either the night before or in the morning.

    Pizza Dough
  • 1 1/2 cups of warm water
  • 2 Tbsp. Sugar
  • 1 packet of Dry Yeat (7g)
  • 1 1/2 Tsp Salt
  • 2 Tbsp. Olive Oil
  • 4 cups unbleached flour


Pour the warm water in a large mixing bowl. Add the sugar and the yeast. Stir gently for a minute until the yeast and sugar start dissolving. Let it sit for 10 minutes.

Add the salt and olive oil and stir. Add 1 cup of flour and whisk until it is smooth. Add a second cup of floor and stir. Add 3r cup of flour. The dough should getting quite thick at this point. Add the last cup of flour and mix your your hand. I add flour until the dough is not longer sticky.

Remove the dough from the ball and start kneading on a table top/board. Some recipe say you have to knead for 8 to 10 minutes.. I don't. I do it for about 2 minutes at most!

Coat the dough with a bit of olive oil and place it back in the bowl (with a bit of olive oil at the bottom). Cover the top with a piece of kitchen film and let it sit at room temperature for 75 minutes. The put in the fridge for a further 5 hours or overnight. The dough should grow to 3 times its original size.

Take the dough out of the bowl and cut in half.
Pre warm oven to 475F
Press the doughball flat to desired thickness and then put your ingredients!

For the ingredients: I used a tomato base (1/2 tin)- pan-fried sliced cured salt pork (you can use parm ham or any meat you want) - sun-dried tomato and basil mozarella cheese (Trader's Joe) - I normally use fresh buffalo mozarella but didnt have any yesterday - a sprinkly of dried oregano - any spices your like.
Place on a pizza stone if you have one. I used a metallic tray and baked for about 20 minutes. Add the fresh basil and serve! The recipe above will make 2 pizzas like the one on the picture. VoilĂ ! or should I say "eccola!"