When making pizza at home, it always seemed that you had two choices: Either make a quick base using baking powder as the raising agent, essentially creating a big flat scone with toppings; or plan in advance, use baking yeast, and allow for quite a lot of rising time.
So when my son decided to make pizza for dinner one night and did it amazingly quickly, from a recipe he found on the internet, I was quite intrigued. This is based on that recipe he used. It's the only one in the booklet that comes from him, so I was especially glad to include it so he'd continue making it.
I honestly don't know why this turns out so well, without being given the usual long rising time followed by more rising, but it works.
And this was tied for second place in the tea towel voting a few months back, so it's one of the four recipes featured in the initial print run. (Pancakes [American type] and the very delicious Courgette Chocolate Cake are the remaining two, for which check back soon!)
So when my son decided to make pizza for dinner one night and did it amazingly quickly, from a recipe he found on the internet, I was quite intrigued. This is based on that recipe he used. It's the only one in the booklet that comes from him, so I was especially glad to include it so he'd continue making it.
I honestly don't know why this turns out so well, without being given the usual long rising time followed by more rising, but it works.
And this was tied for second place in the tea towel voting a few months back, so it's one of the four recipes featured in the initial print run. (Pancakes [American type] and the very delicious Courgette Chocolate Cake are the remaining two, for which check back soon!)
