I'm still a little embarrassed about the little spiel I did earlier about my recent nomination. I sort of stayed away from the blog for little while for fear that my readers had turned on me and thought I had become some sort of sell-out. I don't know why I feel like that but I'm still a little awkward about getting recognition for the blog, it's nice when other bloggers say nice things about me, but when all the appreciation suddenly becomes official, I somehow get all gawky and reluctant.
I guess I'm not sure what the appropriate reaction is, I guess gratitude and excitement would seem apparent, although I'm not sure whether I should be all glaringly blatant about it and in the spirit of blogging- share all things with you the reader or whether I should be all rock and roll about the whole thing, just cool and aloof- no skin off my back whether I win or lose.
At some points I manage to border on being apathetic about the whole thing but my inner dork just wants to be all giddy like a school girl about it. There's no fighting that geek inside, so I just can't help but be all Gwyneth Paltrow at the Oscars about the whole thing. I'm sorry.
But the weird thing is I'm still a little reluctant about the blog. Yes, this blog; the blog that I have been writing on for the past year and half; the blog that I have been disclosing what I eat, what I do, what I hate, what I like. Yes that blog. Bizarre I know but surprisingly some of my friends don't even know I have a blog and my own mother only found out accidentally. It's not that I'm ashamed of the blog. Quite the contrary in fact, especially when I didn't even really know what a blog was before I started.
Let's just say that I'm a little self-conscious about my thoughts being there for everyone to read. Laughable you might say because contradictorily I am writing about my thoughts on a blog for everyone to read, but I am somehow comfortable in the fact that most of you don't really know me other than through the blog. It's not that this blog is my opportunity to peddle a fake version of myself, but I am uncomfortable about people I know reading my writing. Weird but true.
I've never admitted to it until now but I have a real problem about people I know reading and criticising my writing, I don't mind them seeing the photographs, but it's the words that I have a complex about. It mortifies me for a second when I know that one of my friends have discovered my secret hobby. It's probably equivalent to being caught naked in a public street. I don't know why but I'm still in the closet when it comes to blogging.
But what I don't have any qualms with shouting from the roof tops about is pizza. I could literally have pizza as my last meal on Earth, provided that it's good pizza and not that doughy, processed meat topped garbage that some establishment to try peddle as "pizza". Yes you know who you are.
There's as many recipes for pizza dough as there are combinations of pizza toppings, so I don't like to say that this recipe is the be all and end all of all pizza dough recipes. Although this recipe is from the cookbook The Silver Spoon, touted as the bible for Italian cuisine. So I wouldn't dare question or even dare critique over 55 years of culinary history. All I know is that this dough is simple and it turns out a treat.
I don't usually like to do recipes for pizza except for the dough itself. I think you should be able to put whatever you fancy on it. Hey, you rolled out that dough, you waited around for a couple or so hours for that dough to prove, you kneaded that thing until you developed really toned forearms, you deserve to pick your own pizza toppings.
And with pizza, I think the only rules that apply are- the dough shouldn't be too thick and secondly don't overload your pizza with too many toppings. Don't be tempted to put every left-over you find lurking in the fridge on your pizza, it's not a garbage disposal, so don't over-top. But other than that just go for what floats your boat.
I went with a sausage and bocconcini pizza- it was good.
MY PIZZA TOPPINGS:
Eumundi Smokehouse Beef, Spinach and Tomato Sausages
This pizza can also be seen in the round up for HHDD #17 hosted by 80 Breakfasts. Have a look at the other bevy of pizza recipes and vote for your favourite one.
Basic Pizza Dough
recipe adapted from The Silver Spoon
SPECIAL EQUIPMENT: pizza stone or better yet a wood-fire oven
250g plain flour, preferably Italian type 00, plus extra for dusting
¾ tsp salt
15g fresh yeast
120ml lukewarm water
1 tbsp extra virgin olive oil, plus extra for brushing
Sift the flour and salt into a mound on a work surface and make a well in the centre.
Mash the yeast in the water with a fork until very smooth, add the olive oil and pour mixture into the well. Incorporate the flour with your fingers to make a soft dough.
Knead well, pulling and stretching until it becomes smooth and elastic.
Shape into a ball, cut a cross in the top, place in a bowl and cover.
Leave to rise in a warm place for about 3 hours until almost doubled in size.
Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a circle about 5mm thick.
Brush a baking sheet with oil or line it with baking parchment.
Put the dough on it and press out until it covers the area.
Make sure the rim is thicker than the centre.