I've done it! I've done it! Well, try filming your own pizza-tossing video - I started 'fisting' one piece of the overnight-proofed dough (don't look at me like that; it's in the instructions to 'gently twirl it atop your floured fists', OK?).
Went out to turn on the video-mode on the camera on a Danish cookie tin on the dining table. Went back to the kitchen countertop to continue stretching the dough, which, by the way, was very soft and dangerously getting thinner and thinner. By the time I got in front of the camera, two holes had formed in the middle.
Hey! As it was the first piece of pizza dough I've ever made from scratch in my life, I didn't really care. (There are always the next two pieces to improve on.) Some flour got on the floor, I later discovered. Wipe, wipe, wipe!
Halloween pizza, it looks like. Double-yikes!
Then I ran out to buy some basil leaves to make my own pesto sauce, but the supermarket had run out of it, so I bought a small jar of Genovese pesto (cheating! I know). Also snatched up a pack of grated 'pizza cheese' (again it felt like cheating 'coz maybe I should artfully choose a nice chunk o' cheese and grate it myself? Sorry, it'd been snowing last night and today's been cold and lazy) and several white button mushrooms (at least this is fresh and I had to cut it myself).
Arrived home to further stretch the edges of the dangerously thin pizza dough. (The first mistake I had made yesterday was to put the three pieces of dough on semolina instead of on parchment in a pan which was covered in plastic and left overnight in the fridge.) It was dotted with semolina on one side, heh heh.
I strew semolina on an oven tray and placed the poor oval-shaped stretched dough on it. At least it wasn't amoeba shaped, all right? Then I painted some pesto on most of it. Since I didn't have tomato pizza sauce on hand, I squirted a wee bit of Heinz tomato ketchup on one corner (just to see what it'd taste like, ha ha, bad, I know). Arranged the sliced mushroom in such a way that it covered the smaller holes in the dough (more cheating!) and sprinkled some cheese where there were no holes. The centre is somewhat paper thin. I wondered how it'd work out in the hot, hot oven. Mmm...
Does anyone else see a face in the left mackerel pizza?
Popped the tray in the 220-degrees-C oven. After three minutes, I took the tray out and turned it around for even heating. Another three minutes and the centre was getting brown but the edges weren't coloured yet, so I added another two minutes but lowered the heat by 10 degrees. As a result the centre was brown, thin and crispy while the rest was almost brown, slightly chewy and quite thin. The ketchup-smeared bit tasted sweet - yikes! Enjoyed eating it very much - almost all gone. Will make the other two tonight for the poor unsuspecting other half. *cue: evil laughter*
How the pizza would have looked had it been a dog.
P.S. Do you think he'll want Heinz ketchup on his? *batting eyelashes innocently* (I mean the man, not the dog.)
In the end, he asked for Quattro Stagione (four seasons) and he got one with mackerel in tomato sauce and one with pesto, fresh button mushrooms, fresh sliced tomato, cheese and - you guessed it! - a small patch of Heinz tomato ketchup. (Oh, what? I don't take orders very well? Mmmff!) Silly me forgot to add some dried Italian herbs to Italianise it. But it must have tasted OK 'coz the man ate more than I thought humanly possible. (Myself, I'm all pizza-ed out for the next two months.)