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What a perfect day! The baby was in a very good mood and even napped long enough for me and my husband to play some Magic: The Gathering in the kitchen. I still find it hard to fully relax with an ear out for him stirring, even after 8 months, but having my hands wrapped around a warm mug of tea helped immensely.

In the afternoon we took the little one out for a walk in our new baby backpack and discovered a host of unexplored rural paths now that we were free of those pram wheels. I carried J myself, which was very tiring as he’s a growing lad, but also allowed me a very special moment when I reached back for his foot and he took my hand instead. He held onto it as I walked for a good ten minutes, making my heart melt. I’m really enjoying showing him the world from our height!

We got home around 5pm and set about busying ourselves in the kitchen. J played happily on the rug with the colander and a ladle while my husband sliced peppers and grated cheese, and I made pizza dough. This way of making pizza takes a little more time and effort than using ready rolled pizza dough (or ready rolled puff pastry, a tasty alternative) but it’s also hugely satisfying and means that all I need to add to our shopping list for a pizza night is a packet of cheap mozzarella.

I lit a candle on the table for atmosphere and we enjoyed a full plate of pizza each with a can of Thatchers rose cider (my current favourite) while J munched a dinner of finely chopped cold chicken, cheese and tomato. Not bad considering he only has three teeth. Today was perfection.

Pizza From Scratch

Ingredients:

• 1 and 1/2 mugs plain flour
• 1/2 same mug water
• 1 ball of mozzarella
• Cheddar
• Tomato puree
• Ketchup (and anything else you would like to mix into the sauce)
• Mixed dried herbs
• Toppings of your choice (if including meat, ensure it is pre-cooked)

1. Slice up all of your toppings so they are ready to add
2. In a bowl, mix some tomato puree and ketchup so that you have about four large spoonfuls worth at least. I also added some brown sauce, or you could try bbq or Worcestershire sauce
3. Cut open the packet of mozzarella over the sink and drain out all the liquid. Give it a good squeeze to get as much out as possible, then tear it up into small pieces, ready to go.
4. In a mixing bowl, combine your mug and a half of flour and half a mug of water. It does not matter how big your mug is as long as you use the same one for both flour and water so it’s proportional. I tend to use a large spoon to mix them at this stage because it clings to your fingers like crazy.
5. When you have mixed it to the extent that most of the liquid has been absorbed by the flour, switch to using your hands and knead it into a ball, then rip it in half so you have two, one for each pizza base. Add more flour if it’s still very sticky.
6. Heat a frying pan that is roughly the size of your plate. You will also need two oven trays ready and you might want to pre-heat the grill.
7. On a chopping board or clear surface, spread some extra flour and roll out one of your dough balls, turning it and flipping it over occasionally to make it even. You may need to spread more flour over your surface or rolling pin if it’s sticking. If your dough is mixed well, it should be stretching and springing back a little each time you roll it.
8. When it is about the size of your frying pan, carefully lift it in and push it around carefully with your fingers to centre it.
9. While the dough is being heated from below, spread half your tomato paste over the top with a spoon, getting it right to the edges, and add your toppings. Note that any meat should be pre-cooked. Top with the mozzarella and if you are using any other cheese (I use cheddar), grate this over the top now to fill any gaps. Sprinkle some mixed herbs over the top.
10. By the time you have finished adding your toppings your pizza base is probably quite well cooked from the frying pan, but you can check this by sliding a spatula underneath. If you can very easily get the spatula under all the edges and it feels fairly solid, gently tip it out with the help of your spatula onto the first oven tray. Pop it under the grill.
11. Repeat from step 7 for the second pizza dough ball. Roll it out, heat it in the frying pan, add your toppings. Make sure that it gets plenty of time in the hot pan before transferring it to the grill. The grill mainly heats the toppings and melts the cheese so the dough needs to be practically cooked going in.
12. Swap the first pizza to a lower shelf in the oven to stay warm and put the second one under the grill.
13. Meanwhile, pour yourself a drink and wipe up your area. When it is bubbling you are ready to dish up.

I first learnt this recipe from an amusing short YouTube video by Jamie Oliver, in which his son does a wee in the background. He uses oil and salt, which I don’t feel the need for, but try it if you like. I thoroughly recommend watching it if you are more of a visual learner.