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Enjoy With This Amazing Hawaiian Pizza With Olives!!!

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Ok, I’m sure pretty much everyone knows that Italy, specifically the southern part, is the home of the pizza. It’s just one of those associations that people make. Like Britain and fish & chips. Or India and curries. But honestly, pizza in Italy is just such a quantum leap better than pizza anywhere else (in my humble opinion). It’s like it’s been put into a flavouriser machine. Sauce that tastes of tomatoes and herbs, but more so. Thin crispy crust. Creamy mozzarella (not chewy). And a restrained amount of toppings so that you can appreciate each individual component. I love the ones cooked in wood ovens, that in minutes come out slightly charred in places, with bubbles in the crust. The man keeps threatening to build a wood fired oven in our allotment – how cool would that be?


A basic recipe for pizza dough and sauce is below. I like some whole wheat flour in my crust, and have very successfully made it wheat free by using a combination of spelt and gluten free flours. I think you could easily make it gluten free by playing around with flour combinations. You lose the elasticity you get with wheat flour, but can still get a nice crispy crust.

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