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 versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!