Every man needs a shed. Maybe not an actual shed, but a space they can lock themselves away from the world.
A place that is just theirs, without chores, noise or expectations. It is one of the ways that men differ from women, they need some solitude. Time they would have spent out alone hunting, before we built concrete cages for ourselves.
This was the topic of discussion with a coworker this morning (a little heavy for me sans wine!), spurred on by this article.
My wonderful boyfriend is a ‘shed dweller’, he finds time every day to shut himself away, and he is the happiest person I have ever met.
The conversation then turned to what our ‘sheds’ are; exercise featured highly on that list (at this point we had decided that everyone irrelevant of sex needed their own place to get away) and I think mine is my kitchen.
Not necessarily working on projects for the blog, but the comforting automatic food preparation. Making pizza from scratch is included in this, the whole process has become familiar, I only learnt how a few weeks ago and it has now become a weekly ritual.
I love pizza, but it had sadly become reserved for the rare takeaway indulgence. Because of my intolerance to tomatoes the list of places that cater for this is upsettingly short. The best alternative I have found is the Dominator base from Dominos as the garlic filling they use compensates for the lack of tomato sauce.
Though the whole process is quite time intensive, the hands on time is in short intervals, especially with the use of the dough hook on my mixer. I like to stop my mixer two minutes shy of the recommended time and then knead it by hand for three minutes (most recipes reduce the kneading time by ⅓ if using an electric mixer so I increase the by hand time).
You begin to learn what time dough should feel like, so you can adjust the ingredients accordingly. I find the dough from this recipe to be a little wet, so when I take it out of the mixture it feels a little sticky, so kneading on a floury surface balances this out.
You don’t have to mix your flours, you can just total up weight of the three and use this amount of strong white flour, but I like the richer flavour and texture.
White/Brown/Yellow Pizza Dough
adapted from Jamie Oliver’s recipe
makes 2 medium thin crust pizzas
130g strong white flour
130g strong brown flour
5g dried yeast
1 tbsp olive oil
215ml luke warm water
pinch of salt
Mix the yeast oil and water in a jug and leave to activate for a few minutes.
Put all the flours into a bowl and give a quick stir to combine them.
Pour the water mix onto the flour and bring together with a spatula (this stops the flour from flying everywhere when you turn the mixer on).
Beat the dough on a low setting using a dough hook for 8 minutes.
Take out and knead by hand on a floured surface for 3 minutes, form into a ball and place in a oiled bowl.
Leave to rise in a warm place for an hour, or until it’s doubled in size.
When risen, cut the dough in half and knock back (knead the air out of it) then stretch or roll the dough until thin and you’re ready to add your toppings.
I will be revealing my toppings later this week.