Guus Bosman

We had pizza tonight from the dough I prepared last Sunday. I placed the dough in the fridge and now, 4 days later, it still worked.

The pizza wasn't anything fancy: just olives with the left over Fontina cheese and a bit of mozzarella. It came out nicely -- I used fresh olives instead of canned ones and it makes a big difference. I underestimated the time it takes to make the pizza so we had dinner pretty late.

For the regular reader it no surprise if I say that I like cooking. Like father, like son: Jaap is experimenting with making camembert cheese. A very interesting experiment -- good luck!