that was a very delicious looking rustic pizza.
Last one I made, care of a bread making machine, was lovely.
Huge square job, very fresh dough, but so greasy after a cheddar grating frenzy.
Then I saw an internet article about saving the dough for 24 hours before rolling it out - me very confused.
Right, I have used my FBI photo enhancing software and I can definately see Kurt Kobain in there.
You owe it to yourself to click here really.Originally Posted by Blitzen
Nice work. The dough looks very good.
Also, does anyone know where to buy fresh yeast (in London or online)?
ROFL!
Heh i don't know about fresh yeast, but you could make your own..?
you cant go anywhere without being offered weed, yet fresh yeast is difficult to find in london?
Vodka
by the way how much do you want for your next bag - a score?
For those who would like to make better pizza's, www.pizzamaking.com
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