Outed!

Don't start me about that oven.

First I thought the long warm up time would be an irritation. But it has really now become part of the experience. Wander into the kitchen, set the slab to 300 (c) and the oven to 450 and open a beer. Take the dough out of the fridge and give it it's first shape and let it relax. Make the tomato topping. More beer. Give the base a further stretch and put it onto a floured peel. More beer. Another base stretch. More beer. Toppings on. More beer .... then pizza .... with a glass of red. No television ... no noise ... just growing a fresh Neapolitan pizza truly from scratch. It is quite magical. Just me and my pizza .. and sometimes the wife and her very plain marinara.

It is so leisurely and just some time to be in the kitchen late at night when it's quiet ....

It was when thinking about it before I bought it such a potentially pointless and extravagant thing to purchase, but now I consider it one of the best things I bought.

And then there's the bagels.