A quiet night in called for a low key dinner solution. I’m very much into dough at the moment. I’m not sure why, I just seem to be going through a dough phase. I get a very calming sensation from just kneading dough until its nice and soft, and the yeast makes it seem alive (which technically, it is).
So this was another home made pizza base consisting of:
500 grams flour
2 or so cups of warm water
1 tablespoon of fresh yeast
1 pinch of salt
2 drizzles of olive oil
1 dollop of honey
Combine dry ingredients, and then gradually add the wet ones and mix it all around until its a big ball of doughy goodness.
Leave it to rise in a covered bowl and then punch the air out it a couple of times, til its really malleable.
Then roll it flat, and you’re good to go.
The topping for this pizza was tomato paste, a nice fat slice of eggplant, some sliced “vine ripened” tomatoes, basil, and buffalo mozzarella.
The mozzarella is great… I’d been looking it for a while since having a Mozzarella di Bufala pizza at Pronto’s a while back, but for ages I couldn’t find it, and was told by the nice ladies in Restore that there was a shortage of it… Fortunately for me the buffalo must have been lactating more recently, and I happened to find some at Herdsman Fresh on my last trip.
Apart from being made from buffalo milk, I’m not sure how its different to boccocini… but I like it nonetheless.
The pizza was paired with a wine from my current favourite winemakers. It’s a 2002 Sangiovese/Merlot from Innocent Bystander. Spicey but delicate, with a fruity aftertaste… something different to try.