Pizza!

I make pizza at least 4 times a week. I always have dough in the fridge and I use a little bit of the old dough to make a new one - a trick that I learned from Heston Blumenthal.

http://www.youtube.com/watch?v=8uOng2plzZA

I have also noticed that resting the dough overnight in the fridge gives you more crispy and chewy crust. I never measure my ingredients for the dough.  I use about 4 dl water, 1 bag of yeast, tablespoon of salt. First I mix the yeast and the salt with some flour and add the water. Then I add more water until I have very loose dough, mixing with wooden spoon. This mixture is then left to rest for at least 30 min. After 30 min I mix in more flour until I am happy with the texture. So I pretty much go with a feeling. The dough should feel firm but soft and not stick to your hand anymore.

This is the pizza I made yesterday:

Pizza with ham, salami, pepperoni & fresh garlic with a twist

I made the tomato sauce simply by thinning some tomato puree with water, added sugar, salt, oregano and black pepper.  Normally I cook it down from canned tomatoes and puree in food processor but was lazy :) and this one works nicely too.

After the pizza was cooked I added some fresh basil and sambal (pure chili sause) and...

Crispy salad & Turkish garlic sauce. You can also use salad dressing, ranch dressing etc.etc.