The PArtisan Baker

So this time I made up 800g dough again, used 200g for my pizza lunch, but this time used the full remaining 600g for a Black Olive & Caramelized Onion Focaccia.

Couple of posts back I asked if you knew the difference between deep pan pizza and focaccia.

I always keep a couple of cans of Guinness in – just for cooking purposes you understand … Last week I liberated a pair of duck legs from the freezer.

Two posts ago I shared my sausage pizza bank holiday lunch with you.

Last week, when I had a couple of days with friends in big London, I snuck off for a bang-up lunch at at one of our favourite restaurants, Moro.

Look, it’s August Bank Holiday weekend, we finally got proper August school holiday weather (pissing down), I’ve got nicely maturing pizza dough in the fridge and sausages in the freezer.

What can I say?

This is a mighty beast of a deep-pan pizza I made for two German friends of my neighbour Steffi.

My turn to cook on Saturday at the Sporadic Neighbours’ Late Late Lunch Club.

People who follow this blog but are not in any other contact with me may not have heard that Sue Wilson, my wife and partner of nearly 50 years, died very suddenly on 10 December.