I'd like regular ancestral cooking emails!
The best pizza dough maker in the house. Seriously, the dough he makes is far better than mine. I think it’s because he takes a loooong time over it so it gets super-worked.
Looking forward to eating this tomorrow – it will go in the fridge tonight to long ferment. I think I’m going to make a Fitascetta, which is a dough (in this case wholegrain sourdough spelt) topped with an enormous quantity of fried red onions.