The evolution of Pizza!


   In January 2014 I’ve reached a point where I was making pizza and bread so often that I needed a bit more than that 1.5kg bag you can find in the supermarkets. I went on Amazon, parted with  £ 100 and in return few days later I’ve received around 60 kg of different types of flour – Spelt, Rye, Whole wheat, Enikorn, Tapioca, Rice flour and probably a few more that I can’t remember. At that time I had probably 15 different types of flour in my cupboard. When you have that much flour at  home  the only limit of what dough you can make is your imagination and so the experimentation began. I’ve  made a sourdough starter and soon after pizzas start coming out of the oven every other day.



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