A work collegue is building a Birkin (Lotus 7 Replica) and I've volunteered to do a chunk of the wiring and electrical stuffs mainly related to the Ford Duratec 2.0L going into it.

Tonight we're just getting the instruments wired up and the lighting (chassis loom) all tested.

So close, the panels are all painted and polished, the chassis wiring loom is in place and the suspension is all mounted. Just engine, gearbox, ECU and fuel for engine, exhaust wheels and it's done..

This is where we've been working. The Stewart Warner guages are now all hooked up and illuminate with the lighting (which is also part of tonights project).

Overall a great result.

Nothing flash just a bowl of pasta and a glass of vino. At least the cats aren't interested in it!

1/2 Red onion
Handful of shredded fresh Basil
5 Roma Tomatos (riper the better)
2 gloves garlic
2 Tbs Olive oil
Liberal application of salt and pepper

I think that's it...

Then simply cooked down until a chunky thick sauce. For a traditional syle (see Pizza From Scratch #3) no additional topping needed. Or puree a little for a smoother fishish under toppings of your choice.

Flew by the seat of my pants making this and the result may be interesting. It can be difficult to determine the "right" amount of salt to add as it's needed to bring out the tomato flavour but no-one likes salty food either.

The dough, I'm lazy and have my breadmaker actually do the hard yards.

It's just churning:

1 Sachet dry Yeast
480G Plain flour (stone ground would be ideal for texture)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon olive oil (a little extra is OK)
390ml of warmed water (roughly)

In an hour it will have done it's job and risen and I'll pop it out of the machine and roll out adding water/flour to suit.

This will make 2 ~10inch Pizzas depending on how thin you roll it. I generally roll out about 5mm thickness, then top. Leavign the bases after rolling creates a slightly thicker fluffier crust as the dough tends to rise a little.

Longer time left to rise resolves this. However it turns Pizza From Scratch from a 90 minute go-to-whoa to a considered effort.

The suace has broken down nicely, the camera doesn't capture the color right, but you get the idea.

No water has been needed as there's plenty in the tomatos and it needs to boil off anyway. It takes about an hour to get close to ready, and I guess more time will just lead toa richer thicker sauce, but onces it's spreadable you'd be right.

A quick taste reveals a light flavour, not the heavy tomato or herb tang that store bought sauces have, it shoudl be quite nice. And no I didn't over-salt it.

Dough and sauce combined. Yes I know my pizza isn't round. Honestly I've not yet mastered getting a dough with enough elasticity to spin up and get round that way and my efforts and hand kneading and rolling out always get a slightly odd shape.

Doesn't matter as it all cooks much the same.

I'm just going to pop some cheese over this and it's done.

The "tropical" version.

Rough chopped thin sliced ham, and pineapple scattered over the sauce. Then a fine sprinkle of cheese to finish.

I hope I'm hungry enough to enjoy both!

The final product (well the tropical one).

I have them in the middle of the oven at 250 degrees celcius on a pre-heated pizza stone. The Stone has been building up heat for about 30 minutes so it browns off the base nicely.

Takes about 7-8 minutes to get to where it's "done" although a lower temp will encourage a bit more rise in the base - say 200 degrees for 10 minutes or so. Really the trick is that you have to pull the pizza when the topping is done, so that's where I've found the stone to be brilliant.