Pizza

Mmmh, the best pizza is the one you make yourself - no comparison to this travesty! I am not a fan of the Italian thin-film pizza (even though I am doing research in plasmas for thin-film deposition, fancy that), so here is my receipe for pizza:

• 500 g flour
• 7 g dry yeast (or 25 g fresh yeast)
• a bit of sugar and salt
• some warm water
• tomato purée 
• toppings (this time I used four kinds of cheese: Roquefort, Appenzeller, Gruyère and Mozarella, futhermore onions, leek and carrots) 
• Herbs (for example basilicum) 

Put two tablespoons of sugar and the yeast into about 1/8 liter of water, leave it in a warm place until a centimeter of foam is floating on top of it. (This is not strictly necessary, you can mix the dry yeast directly with the flour and start your dough - but I think it will reduce the rise-time later on). Mix the water with the flour, add a pinch or too of salt, and then add water while kneading to produce a non-sticky dough. Put it into a bowl, and the bowl into a warm place. Let the dough rise for about one hour, or until it has doubled in size.
Spread it out,  cover with tomato purée (the concentrated one that comes in tubes) and toppings. Season with woody herbs. The pizza should look like this:

I folded back the sides and hid more chees underneath them - you never can have enough cheese!

Put the pizza in the oven at 200 degrees celsius. After about ten minutes it will start to smell good, then it is time to monitor the colour od the toppings - pull it out when it starts to brown. Here is the result:

Unfortunately I had to mutilate one side - in my greed I made the pizza too big, and it started to droop in the gap between the tray and the ofen door, so I had to scoop it up hastily (hot!). Still tasted excellent, though. don't forget to drown it in tabasco!