In honour of all the lads who flex their creative flair in the kitchen, I thought I would share a tried and true pizza dough recipe my dad thoroughly enjoyed. This particular recipe card belonged to him; he was a fan. I remember him showing up at the airport one Christmas with a loaf version – old cheddar, rosemary and crushed garlic jazzing up the fragrant bread. My sister, dad and I started concocting adventurous pizzas on weekends using a wine bottle instead of a rolling pin. Someone eventually bought him one, although he claimed the wine bottle added to the authenticity. He cut the vegetables so thick – partly on account of his low vision, partly because he liked a toothsome ratio of vegetables – we always worried whether the dough would cook underneath. Nothing beats this light crust, with a layer of doctored passato and a frenzy of toppings. And if there is leftover dough, it makes a tasty pseudo focaccia too. Just drizzle with olive oil and sprinkle on lots of sea salt. If I do this it goes missing while it is still too hot to handle, thanks to the kitchen gnomes.
Add: 1 Tbsp yeast/1 tsp sugar to 1 cup warm water. 10 minute rise.
Add: 1 egg, 1 tsp salt and 3 Tbsp olive oil. Gently beat with whisk.
Add: 3 cups flour. Work in flour by hand and gently knead (I sometimes add dried rosemary at this stage). Let rise until double. Punch down and roll out onto round or rectangle cookie sheet. Let dough puff up a bit before adding sauce and toppings.