The Pizza Academy

Eight boys joined in a pizza making session on Saturday evening. We managed to keep the cost to about 60p for half a big pizza.

For two big pizzas (4 people)

Dough: 500g strong white (bread) flour, 350 ml water, two teaspoons dried yeast, some salt and a good dash of olive oil.

Mix, knead well (it should feel elastic, like your earlobe) and leave to rise for at least 40 mins while you do some prep. You can leave it for a couple of hours if you like - it'll be even better. If you have a breadmaker or mixer with a dough hook, that saves work - but kneading is fun.

Meanwhile, make a sauce.

Perhaps with 2 onions, some garlic, herbs like oregano or marjoram (I grow my own), tinned (or fresh, ideally plum) tomatoes, and the secret ingredient: barbecue sauce. Soften the onions, add everything else, stir and simmer for 15 mins. Thicker is better.

And pre-heat the oven to it's hottest setting. If you happen to have a wood-fired clay oven - you should have lit it some time ago.

The knead the dough again, roll or flatten with your hands, spread to edges of a pan or baking tray.

Spread some sauce - not too thickly. Add grated cheese, salami, olives, mushrooms, anchovies - whatever you like. Give the dough 5 minutes to recover and start to rise again.

Slide the tray into the oven. Go for a walk. Check after 10 minutes - it may take 15 to be well browned at the edges.

Slide off the tray onto something that'll take the heat, and allow you to cut slices - or slice it in the dish. Let it cool a bit. Send dogs into the garden. Eat.

Hazards: knives, heat !

If there's some dough left over, make doughballs. Add in cheese, garlic, whatever you like. Give them some time to rise before putting them in the oven. Leftover sauce is good with pasta.

More about the right way to eat at http://www.slowfood.com/