good to know
When I make pizza dough, I double up on the recipe and freeze equal-sized portions. Unexpected guests? Haul out the dough. It defrosts within 20-30 minutes at room temperature. Roll it out, chuck on some toppings and in the oven for a few minutes. Dinner done and everyone thinks you’re Nigella.
For this recipe you really do need fresh mozzarella (the one in water), not the rubbery one. Imported Italian buffalo mozzarella is gorgeous, but I can think of better things to do with sixty bucks. Like buy another pair of tekkies at Pep. You can get some pretty good locally made fresh mozzarella for a lot less. If you absolutely have to (because you’re stuck in the Okavango and it’s the rainy season, not because you were too lazy to take off your slippers and go to the shops) the rubbery kind will do. Just slice it paper thin.