This week we decided on making a homemade pizza dough and dressing it to make homemade pizzas! I have a passion for bodybuilding and go through phases of bulking (small daily calorie surplus) and cutting (small daily calorie deficit) and on October first I would be starting an 8 week (2 month) cut until the arrival of December in which I’ll be eating without restraint (aggressively bulking) to enjoy all that delicious holiday cuisine. As an Italian my favourite food unsurprisingly, is pizza, therefore as a last meal before two months of very boring bland meals I wanted to make a pizza, and don’t worry we didn’t take photos but most definitely had ice cream after!

The process of a homemade dough is very simple all that is essential is getting the correct moisture content, as the only ingredients are water, salt, oil and flour. However it is very important you give the dough enough time to rise and for the gluten to form, I allowed a total of 4 days before we made the pizzas but 24 hrs can suffice for most recipes.

In the end we made two pizzas, I had made one classic pepperoni with mozzarella and parmesan, while Monica made a butter chicken pizza with mozzarella and spinach. Both were delicious but unfortunately since we had no proper pizza stone or oven both were slightly undercooked in the dough. The experience was very fun and easy and to be completely honest Monica’s butter chicken pizza won for taste quality. I give this recipe a 6/10 for difficulty and will mention that it can be completely transformed based on ingredient quality and oven power.