Experiments in the kitchen of the Italian kind

What on earth is that, you may think. Why it’s dough. The kind that invites you to plunge your hands into it and work your hands through it. Or perhaps not, if you’re the kind who doesn’t like floury messes. Yes, about the dough, I’ve never quite seen dough like this before, its texture runny yet incredibly sticky. Just tilting the bowl and letting the dough slide produced this effect in the photo. The pattern it forms rather reminds me of the network of gut blood vessels. Ok, ew.

Well this kitchen experiment was brought on by my housemate who pasted a link on my Facebook wall, pizza it seems was the order of the day. So first off was making pizza dough, from scratch. Which was how we ended up with this gloopy mess of a dough, quite unlike what we would have expected of a bread dough. But not to be put off, we went along with the risen dough and made pizza!

Gloops of pizza dough sitting on a tray, brilliant canvases for a meal that has much potential.

Did I mention that it was an exceptionally sunny day? Basil was nicely soaking in the sun by the window, its bliss only briefly interrupted by a short pruning session for the pizza.

Ryu isn’t fond of waiting times, and this pizza did take quite long to prepare.

But eventually it was done, and the flavours did turn out rather well. There were two versions: Both had caramelized onions, tomato and ricotta. One had chorizo/ham on it. The other had the tiniest prawns ever on it. The ricotta lent a very nice creamy kind of cheese element to the pizza, different from cheddar. However, there was the issue of paper sticking to the pizza, despite being oiled. Note to self, if ever to reattempt making pizza, shall make on different surface.

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