Uyenza kanjani i-pizza?
I-pizza inezinhlobo eziningi. Ngenza i-pizza yaseNapoli, ngokuvamile edinga inhlama enamanzi amaningi nokushisa kwehhavini okuphezulu kakhulu. Inhlama yenziwa ngezinkomishi ezine zikafulawa, izinkomishi ezintathu zikawoyela omnqumo, inkomishi nengxenye yamanzi, iphakethe elilodwa lemvubelo, isipuni sikashukela, kanye ne-teaspoon nengxenye kasawoti. Ngokuvamile ngiqala ngokufaka imvubelo emanzini afudumele noshukela, bese ngixuba zonke izithako emshinini wokuxuba onemishini. Ngizofaka amanzi engeziwe kuze kube yilapho inhlama imanzi kakhulu, ngiyivumele ikhuphuke kanye esitsheni sokuxuba, bese ngiyivula inhlama ebusweni obugcwele ufulawa. Ngibe sengihlukanisa inhlama ibe izingxenye ezine, ngiyigoqe izikhathi ezimbalwa, bese ngiyiphakamisa futhi.  Ukwenza amaphayi kuyingxenye enzima. Ngiye ngathola ukuthi ukucindezela inhlama ibe yindilinga enzima ngeminwe yami njengesinyathelo sokuqala kuyasebenza, kodwa inhlama iyothanda ukubuyela emuva. Ngizothatha isiyingi senhlama esincane bese ngiselulela phezulu ezinqeni zami ukuze ngiqale ukuqhekeza i-gluten bese ngenza iphayi elikhulu elinesisekelo esincanyana. Ngisebenzisa i-ovini ye-Ooni eshisiswe kusengaphambili, kodwa nginciphise ukushisa lapho sengilungele ukufaka i-pizza. Isikhumba sidinga ukufakwa ufulawa omningi ukuze siqale kahle kuhhavini. Ngemva kwemizuzwana embalwa, inhlama esezansi iyobila ngokwanele ukuba kube lula kakhulu ukuphatha i-pizza. Ngigcina izithako zilula, i-mozzarella (inomswakama ophansi), isoso likamatamatisi, i-basil.  Jabulela!