== PIZZA DOUGH ==

Makes 3 ~30cm diameter pizzas

1kg flour (real flour, not the common kind with the broken
	gluten chains) about (2½-3 cups)
3 tablespoons sugar
1 tablespoons salt
2 packets of yeast
4 tablespoons olive oil/butter
350ml water

try adding milk instead of some of the water?

Put the yeast and sugar into warm water. Stir it a bit to try to
wet all the yeast. Wait until it goes all frothy like a good head of
beer. Wait at least 20 mins more to make sure it is fully activated!

Add to real flour, salt and mix well (do not knead!). Add the
olive oil so you don't need so much flour to make it non-sticky.
Too much flour makes a heavy damper, not light, fluffy and stretchy
dough you can throw in the air to spin a disk.

If you do accidentally add too much flour, or knead it too much,
mix in some more sugar and it will make a delicious bread when baked.

Try milk also for whiter crust?

Cover hands in olive oil, and squish it into a dough ball.

Put it in a airtight container. It must sit for either
12 hours in fridge, or 1 hour in a warm room.

Freeze here if needed. It will last maybe a month, but eventually
the yeast will ferment it.

Flatten to overcover tray. Try to include lots of air
when curling over the edge for the big air pockets. (Do it sloppily)

Top, and bake:
Oven MUST be preheated to 270+°. Bake for the FULL 10+ mins.
(Dont turn the oven off 9/10th way through, or the bread wont bake
properly)
Take it out after about 13mins, let the cheese burn just a little.
Apart  from the flour, this timing is the most important thing.

Leave uncut for 5-10 mins after removing from oven to let the crust
solidify.


You can coat the crust with egg white mixed with water and it'll get
that discusting glossy brown look, like they show on ads.


== RAMEN ==
chicken stock
seaweed/konbu (throw out when its flavoured the soup)
sake if possible
soy sauce, salt and pepper
garlic seared in sesame oil

boiled eggs chopped in 1/2
chopped spring onions
beef, pork or chicken