Without digging too deep, can I just say that homeschooling is throwing me some parenting challenges? I'm confident I'm not alone and, of course, everyone's experience is shaped by the nature and age of their children.
At least in food tech, we find common ground. The boy threw himself into documenting his pizza making - choosing traditional pepperoni and olive toppings. Is it a surprise to hear that I chose asparagus and goats cheese?
It was a homeschooling success. More of this please.
Here's our favourite pizza dough recipe from Hugh Fearnley Whittingstall, it's also The Bondi Cook's favourite. Shared experiences are so often the best ones.
Hugh's Magic Dough
250g plain white flour
250g strong white flour
1½ level teaspoons fine sea salt
1 teaspoon instant dried yeast
1 tablespoon olive oil, plus a little extra for oiling
- Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough.
- Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
- Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two – or if using the next day, wrap bowl in cling film and put straight into the fridge to prove slowly.
- When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with your outstretched fingers until it collapses to its former size. It’s now ready to be shaped to your will.