This all started about 3 years ago… when there was an outfit between work clothes and pjs… we’d both had a tough week and I wanted to do something nice. I didn’t want to wait 45mins (+ 25mins decision time) for a delivery so I raided the deli section of the local supermarket for a range of meats and sufficiently pongy cheeses (for him) and knocked up a pizza dough. Throw in a couple of cold beers and pizza Friday was born. Since then it has been a weekly ritual at casa BK!
So yesterday, aside from it being the first week back after a break from work, it also feels like the longest. In order to chase away the January blues JB and I brought pizza Friday back into our home.
Our pizza’s have taken on a variety of shapes and sizes in the 3 years we have been doing this and the range of ingredients changes according to season, availability, laziness or just because (valid reason might I add). One year I grew yellow courgettes and chucked those on for colour.
I always use strong bread flour and fast action yeast*. It speeds up the whole process after a long day at work and it is sooo simple to do. Once the dough is done it can rest in a warm place while you prepare the rest of your ingredients. I am all about the tomatoey base of a pizza, it is my belief that there is no such thing as too much. I mix tomato puree with minced garlic, oregano, black pepper and loosen it with water or olive oil to help it spread more easily.
Then it comes to the toppings, we have our standard bell pepper and mushroom and that is were all similarity ends. We are so lucky to be within spitting distance of some great produce. @Katsouris has a deli with lovely mozzarella and sun blushed tomatoes as well as a range of other tasty picky bits.
One of our favourites is a little polish stall on the outdoor section of the world famous bury market : ) It is run by a lovely couple who are always more than happy to let you try before you buy and recommend a range of ingredients to suit what you are making. We got some pancetta cut as we asked (in thick slabs). Some of it became pizza fodder and the rest we saved for a spaghetti carbonara.
I am a fan of all things veggie with a dash of meat whereas JB is full blown carnivore. If it used to moo, quack or oink he’ll have double. Same with the cheese, I’ll have non cheesy cheese and he switches between a smoked applewood and a goats cheese. That’s the great thing about homemade though, you know what is in it, choose what you want on it and it takes 20mins prep time and a swift 8mins in the oven.
Some of our fave pizza Friday’s…