All about the science of gluten formation and kneading in dough – in relation to pizza! How gluten bonds are formed, how kneading facilitates rising, and how to create a regular or loose crumb. Plus some suggestions for fresh produce pizza toppings, including my favourite: fresh zucchini and corn pizza.
A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme. Plus the scientific key to perfect caramelized onions with the Maillard reaction.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!
A chewy, thick crust flatbread pizza with creamy cheeses, sweet onions, and seasoned radicchio. And some notes on flavours in dough – because of yeast!
Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche with a flaky crust.