Banana, pineapple,mango, blueberries, plus soy yoghurt and ground flax seeds. The perfect breakfast. I was energised for my Yoga session and shopping for lemon meringue pie ingredients. I will be posting about them shortly.

Yum.

 

Last Friday I made pizza dough, it was light and fluffy yet still crisp. Extremely vague recipe at the end of this post. Baking on a baking stone make a big difference. We had one on the stone and one on a plain baking sheet. The one on a baking sheet had a chewy crust. This one didn’t.

Fresh out of the oven.

Pizza Dough
4½ cups unbleached high-gluten, bread, or all-purpose flour ( I used 2¼ cups whole wheat bread flour, 2¼ cups all-purpose flour)
1¾ teaspoons salt
1 packet instant yeast (8 grams/.28 ounces)
¼ cup olive oil
1¾ cups warm water

Mix dry ingredients together, and wet ingredients, separately. Add wet ingredients to dry ingredients. mix until a clumping dough is formed. Knead dough for five minutes. Allow to rise for an hour. Push down dough before spreading into pizza shape. Add topping ingredients. Place on a round baking stone and bake at 450° Fahrenheit until browned and crisp.
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I made this recipe one time, so don’t hold a grudge if it doesn’t work out for you… Bake at your own risk.

 

 

edit: So I realised that I left out a very important part of my recipe. It would be a good idea to put the topping ingredients on the dough before baking.