Pizza Casareccia

While we all struggle to produce that thin-crusted, charcoal redolent pizzaiolo's pizza and fail, the Italians recognise that you need to go to the pizzeria for that and have instead devised a home-made alternative, doughier and with more topping, but very good in its own but different way - Nigella Lawson

The verdict: I LOVE homemade pizza - homemade from scratch that is! It is so easy and so yummy, and makes you feel very clever. I know pizza is so easy to get delivered, but when you have the time to make it (which I happen to have right now) it is so worth it!

Unusual or substituted ingredients: The great thing about pizza is that you can pretty much use what you've got in the fridge. Most people will have some cheese (even cheddar is fine!) and a bit of meat and some onion and capsicum or mushroom, or whatever you like on a pizza. You can go gourmet or traditional, whatever you like! The recipe (while it gives toppings) is really about making the pizza base.

Special utensils or cookware: None at all! You just need a bowl, a flat surface (on which to knead) and a baking tray. Although if you are me, feel free to cheat by using a KitchenAid with a dough hook for the kneading part - frees up a few minutes in which you can chop the toppings!

Repeatability: I will definitely make this again! Nigella suggested that this pizza should feed 4 people "generously". Husby and I ate all but one piece between us for dinner, it was that good!!

Sauciness: Mmmm, yes. I really liked that the recipe used half a tin of chopped tomatoes, rather than tomato paste, for the sauce. Interesting that this is spread on the pizza base before it is baked, and then you put the toppings on and bake again, enough to melt and brown the cheese (mmmm melted cheese!)

Overall pleasure level: Erm, I think mmmmmmmm melted cheese probably sums it up really!