On the weekend, I got Big Bill the clay oven fired up and piped out 6Kg of bread and 3 big pots of stew ready for my family visiting over Chinese New Year.
I fired up Big Bill around 11am, and made some pizzas for Kiwi Bird and I for lunch. We kept the pizzas simple, just topping them with home grown tomatoes and basil, with some grated cheese and feta.
We had a leisurely lunch followed by a little dessert pizza made with cherry jam, rum and raisin chocolates, cashews and bananas.
I made 4 different kinds of dough around noon on the previous day. I let them rise until nearly double, then put them into the fridge over night. Continue reading