That’s awesome - how come it drops back a bit at 9 seconds in before continuing to rise? Is that the thermostat on the oven clicking out?
BTW, can anyone else hear the 2001: Space Odyssey theme in their head while watching this?
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I think it’s steam escaping so it deflates a little before continuing… I like to think it’s a little deep breath before the final push. 
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That looks good, did you oven cook it? I think I didn’t leave enough rim / crust on mine, there’s probably a happy medium 
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oooh… if we’re doing pizza pics, here’s one of mine. Great excuse to make pizza if the oven is on for bread…
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Thanks. I cooked it on my gas BBQ on a terracotta tile with another one suspended above. The tile was about 380 degrees when I started.
What is your one cooking over? I can’t tell what is under the grill.
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Its on my Kamado BBQ, charcoal under there, approx 450C
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Wow - I’m aware of the big green egg - very jealous. So that’s a heat defectlor stone under the grill. And a perfect temp!
I’m getting so hungry looking at these pics!
With the aubergines - do you have to cook them first or just put them on the pizza raw?
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This is a Kamado Joe, competitor to the green egg. Ridiculously expensive really, but I bought it with some voluntary redundancy money a while ago and it’s good for anything from slow cooked BBQ to pizza.
Looks 
Oh heaven ! Yum yum yum
Oh that’s just showing off
I suppose you’re going to tell us it’s 25C and sunny too. But seriously, all the best settling in!
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27, not a cloud in sight and I have found a gardening/diy shop that sells everything…
Back in London to pack up on Wed
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Today’s bread, the basic recipe in my new book
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You wrote a book! What’s it called?
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