....indulged myself with kevin's pizza dough that is.

this time the topping was fennel salami, peppadew peppers for the chilli kick and oak-roasted tomatoes atop the tomato sauce and topped with fresh mozzarella.

fabulous!

i’ve been feeling a little grumpy recently.

it’s all down to my pizza base. having spent a long time looking for a reliable and delicious recipe it has started to fail me. it’s not that it doesn’t work (although i did have a bad experience when the dough barely rose at all - old yeast i guess), it’s more that it doesn’t excite me any more. and pizza should be exciting – don’t you think?

still, help was at hand courtesy of kevin from seriously good, who shares with us a fabulous story about cooking pizza for his family and seeing his father experience, for the first time, good, homemade pizza. these sorts of epiphanies really make cooking for friends and family worthwhile.

so, if the pizza had such a profound effect on kevin’s father, i decided i should try the base that was responsible.

it was fabulous! as kevin says, his dough is full of flavour and pays homage to its bready origins. this is a pizza dough that i will be revisiting – and if you fancy a change, you should try it too.

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pizza is something that i could happily eat every week. i love making it at the weekend, when i know david and i can have a slow and lazy evening to pull it together.

but writing about it every week isn’t so easy. i’ve already given you my pizza dough recipe, which i still love and use every time. and there isn’t much else to say.

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over the years, i have tried many recipes for homemade pizza. the key, for me, is good dough and i think i’ve found the perfect recipe. i actually found it a while ago but keep losing the details so publishing it on this blog should hopefully ensure the recipe is always to hand when i want it!

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