Having greatly reduced my consumption of alcohol, caffeine and sugar several months ago, I am now in the process of putting those things back into my diet – in moderation, of course. This means the occasional glass of wine with a meal (rather than an all-night binge), a coffee with friends and even a sip of coke to wash down a pizza. Much more natural.
On the subject of diet, the other slight change comes in the form of a greater intake of food – still in the order of 5-6 meals per day, but a little more for each of them. This connects directly with the current goal of increasing bodyweight to 90kg. Only 14kg to go.
As a sample of the slightly modified diet, this is the basic recipe for the pizzas which have moved their way toward the top of the favourites list :
- 500 ml water
- 5 g yeast (usually 1 sachet)
- 1 tsp salt
- 2 tsp sugar
- 1.3 l (5 ½ cups) flour
- 1 tsp oil
Mix the dried yeast with the flour, and the sugar and salt with the water. Add half of the flour to the water mix. Mix well with wooden fork.
Mix rest of the flour in with your hands. Add the oil and mix it until the dough is ‘bouncy’ and doesn’t stick to the bowl. Shape dough into a ball, and let it rise for about 30 min in a warm, dark place.
Lightly flour your work area and knock the dough about a bit; rolling it in the flour whenever it gets a little sticky. This just removes the air bubbles.
Divide the dough into four pieces and shape as desired – flat discs for pizzas, small dinner rolls, large loaves etc. Put onto separate baking trays and leave for another 30 mins to rise further.
Pre-heat the oven to 225 C. Add desired toppings – usually on a base of tomato paste.
Bake pizzas for 15-20min (bread may take a little longer, perhaps 25-30 min).