Pizza è grande!

I have had a love-hate relationship with dough for some time now; I love how it smells, I love how it looks rising like a magnificent mountain and most of all, I love how it tastes in all its forms, experiments, and adventures. Sweet, savoury, confused- give it to me hot and straight out the oven! But I hate making it; it never rises, it never comes out light and soft, or crispy and delicious. Until now I had attempted bread and pizza dough several times, none of which even came close to something successful. And then I met the Italian, who looked at me ever so confused when I confessed that I could not make pizza dough. "But why??" (cue lovely Italian-accented English), "Is easy!". Yes, that's what all the recipes said: "Easy!", "Simple!", "Ready in a flash!". I defied them all with making it remarkably difficult, complicated and slow. 


The simple solution to my problem? Don't over think it. Yes there are some technicalities with dough, but it's pretty much like all other cooking, you judge it on whether it tastes right and looks right. I got too caught up on following dough recipe measurements and instructions, treating it as though I was dismantling a bomb. The Italian logic is, "You do until it feels good."


So, with this is mind, please try out this recipe, whether you have never made pizza dough before, or have done it countless times- it's a real cracker and it's yet to disappoint!