It’s when you have a stream of consciousness, a flow of thoughts that emerge wild and untamed, beyond your control and above all free from any logical order. Too bad that I haven’t felt like ordering my words to make them clean-cut for the blog, afterwards. Communicating through thoughts without the medium of a written language that comes with grammar and rules, is much more spontaneous. I just wish you could read my mind (or forgive those cute spelling mistakes I leave around ).
I do like writing, though. A lot.
But I often get to think that words create a cage around my thoughts (a poky cage since I am a non native English speaker) so instead of helping me express what’s in my mind they keep my true thinking trapped somewhere inside. And that is the moment when photography comes into play. There’s still a lot of communication going on through an image however the “language of photography” comes across like a help and support for those moments when I run out of words (or it seems to me so because I’m not a photographer. Whatever, I can always write a blog post to describe my pics).
I will probably keep communicating with you through my soliloquy speech every now and then (so please, stay tuned :)) but you will be definitely hearing back from me very soon when I publish the most structured blog post I have ever written. My idea is to provide a guide to anybody who’d like to express a passion about cooking by running a food blog. It’s been now almost two years since I started this little blog and I am “mature” enough (maybe!) to share something about my blogging experience…
p.s. In case you haven’t noticed, this is a breakfast pizza! Which means good-morning eggs cracked on top of a soft pizza base. No more words needed now, right?
- 325 grams bread flour
- 155 grams warm water
- 6.50 grams kosher salt
- 1/2 teaspoon granulated sugar
- 8.5 grams (about 1¾ teaspoons) olive oil
- 1 teaspoon active dry yeast
- 1-2 tablespoons extra-virgin olive oil, per pizza
- ½ cup grated Parmesan cheese
- 2 teaspoons pesto
- 5-6 halved olives
- 5-6 halved cherry tomatoes
- 2 eggs
- fresh parlsey, sliced thinly
- First of all, be sure to weigh all of your ingredients.
- Mix together the dry yeast, sugar, water (the temperature of the water should be 110 degrees F), and oil in a large bowl. In another bowl mix together bread flour and salt. Slowly add the water and yeast mixture to the bowl with the flour and salt.
- Mix with a spoon until the dough comes together as a ball. Lightly flour your work surface and knead the dough until when you stretch it, you can see through it, (known as a window pane).
- Form a ball and place in a container and and allow to rise for 1 hour. When the dough is ready, fold and tuck the dough into itself again, then place back in the bowl to rise again for 1 more hour. While your pizza dough rises, preheat your oven at its highest temperature.
- Lightly sprinkle your work surface with flour. Roll out the dough using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Make any final adjustments to the shape and then drizzle with olive oil, then spread pesto all over the pizza dough, top with grated Parmesan cheese, with the halved cherry tomatoes and olives.
- Bake for 5 minutes or so, then pull the pizza out, crack the eggs on top, and finish baking for 5-6 minutes, until the crust is golden and the eggs are set. Top the pizza with the chopped parsley.