• 600g cake flour

  5ml salt

  25g wet yeast

  325ml water

  Pinch of sugar

  Mix together

  Turn out onto worktop and knead for 10 min until silky smooth. Oil a bowl and place dough in bowl covered for 2 hours. I left mine for 6 hours. Roll into 125g balls and leave until ready to use
  
• Roll out to desired thinness - we like thin and crispy
  
• We lit the fire around 5 and enjoyed that over a nice glass of wine. Last night we video called friends in Simon's Town to catch up with how we are all coping with #LockDown
  
• Brian prepares the ingredients. These are my favorite ones.
  
• Here are some ideas. We did this board so we don't forget  what our options are
  
• Ready for the oven
• I love fresh origanum from my garden it's about the one thing I CAN grown. I also add chilli at this stage
  
• Brian is the official pizza cutter. We've had many pizza cutters over the years, we've found the @oxo pizza cutter to be very capable and inexpensive
  
• Throw another log on the fire and enjoy the rest of the evening
  

Pizza dough lesson

• Mix 600g “00” flour (cake flour will do), 5ml salt, 25g fresh yeast, 375ml water and pinch of castor sugar
  
• Knead for 10 min- photo above is after 5 min
  
• After 10 min of kneading
  
• Place in bowl coated with olive oil and leave to prove for 1 hr knock back and leave for another hour
  
• Batch of 8 122-125g balls of dough. Leave covered for additional hr. Roll out and use. I dry cook in frying pan for 2 min a side (the extra) and freeze. This gives them a bit of body and stops them from sticking to each other. Obviously the proper Italian way is to use all the dough.
  
• After 2hrs of proving