Pizza

The first referral to ‘Pizza’ dates back to 997 AD and it is now considered by UNESCO as part of Italy’s cultural heritage. It is traditionally cooked at a high temperature in a wood fired oven.

I make my pizza dough using a starter - ‘La Madre’, given to me by a friend, many years ago. The dough rises slowly over night and the following day, resulting in a dough that is crusty on the outside whilst remaining soft and fragrant inside.

I make a variety of pizzas, some with a tomato base, others without; pear and gorgonzola, local sausage and sage, ‘Pizza Margherita’ with roasted cherry tomatoes and buffalo mozzarella, zucchini, lemon zest, pecorino cheese and mint, ‘spicy salamino’, fresh mushrooms and herbs…… The creative possibilities are endless.