A uncomplicated recipe for cheese and tomato pizza. First we provide a recipe for making the dough – fundamental to the total success of the pizza. After that, we give you a recipe for the sauce

Pizza Dough Ingredients:

• 1tsp – salt
• Warm water 120ml
• 1tbsp – olive oil
• 225g – white flour
• 1tsp – yeast (the fast action type if possible)
• Sugar 0/5tsp

For the pizza topping you will need:

• 125g – Buffalo mozzarella cheese
• 4tbsp – Tomato Sauce
• 1tsp – Oregano Died
• salt and pepper to taste

To Make Your Pizza Dough:

1) Add salt, flour together and blend yeast and sugar. Combine and cread a dough with a central space for adding oil and water.

2) Add the water and olive oil to the small hole and mix well with your hands while bringing the ingrediants together to make a small ball.
Add additional flour and water if required.

3) When the dough mixture is more or less firm and no remains are left on the sides of the mixing bowl, you have finished.

4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.

5) Allow the dough to raise, this should be in in the region of an hour. It helps to lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.

6) The dough will rise to about double its initial size.

7) Return the dough to a floured surface and knead for a few more minutes.

Stretch out the dough to make a circle. Decide the desired thickness of the pizza base.

Place the dough on a non-stick baking sheet and brush with olive oil. Pre-heat your oven to 220 degrees Celcius. Spread the tomato sauce evenly over the pizza base. Now scatter your mozzarella around the pizza evenly and sprinkle with salt, pepper and oregano. Add a drizzle of olive oil. Place on the top shelf of the oven and cook for around fifteen minutes, or until the cheese has melted and the base is firm. Now you can add your own choice of extra toppings. Ensuring that all meat used has been previously cooked. Then return to your oven for a further four-seven minutes.

You can add your own personal choice of extra meat, fish or vegatables.

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A new report from the USA describes the actual and surprisingly high price of foodstuff related illness. At more than one hundred and fifty billion US Dollars per year, the cost is far higher that previously estimated.

This is according to Pew Charitable Trust's Food Safety Director Sandra Eskin.

That number comes from medical services, medicines and the cost of sufferings and disability.

Reports Business Week

Sometimes as a man I need some help with cooking. I'm an OK cook, but I just need inspiration now and then. So I wanted to find a few handy cooking tips and I came across a few spread around the net. It's not complete but with any luck you will find it useful.

A couple of the tips mention ovens. There are several discrete kinds of oven. For example small countertop microwave ovens are a category of oven found in a restaurant. A specfic kind might be the deck oven which is generally used for preparing bread or pizza. Here below the reference is to the oven seen in an ordinary home kitchen.

Cooking ideas – I hope you find them helpful.

• You can sweeten food by substituting carrots for a sauce.
• Set aside the juice from roasting as a basis for a gravy.
• Prepare in plenty of time – it will prevent much stress.
• Want to avoid squelchy broccoli? Don't over-cook it!
• Do you wash mushrooms with running water? Avoid this because the mushrooms will absorb the water. Instead rub them with a moist cloth. Make sure you eliminate all the earth.
• One should make certain their kitchen has a decent potato ricer.
• A salad can be made to look more interesting by using vivid or dark colors, such as red leaves or beetroot slices.
• Soggy lettuce looks terrible. To avoid this use a salad spinner.
• Steamer platforms that fold and have the ability to sit inside saucepans are the best for steamed veggies.
• You can use a dried teaspoon of Rosemary leaves as an alternative for a table spoon of fresh ones.
• In order that the juices within the meat and prevent the meat from drying-out, make certain to pre-heat the oven before you cook the meat. This sear the outer surface of the meat.
• The pan size should have room for all the ingredients plus a little more room for stirring etc.
• When you puree soup one should employ a hand blender because it is much easier than taking the ingredients to the food processor.
• Don't use a fork to turn steaks. Use instead tongs and a spatula.
• Have you heard this adage?: 'Wine that the cook won't drink should not be used for cooking'.

If you run a restaurant or fast-food outlet click on the blog post here: Restaurant owners – bring in more customers!.

Reference: Deck Ovens.

From Foodconsumer: the Department of Health Mental Hygiene of NYC recommends restaurants and the packaged food indusrty to use a reduced amount of salt in their foodstuffs. This follows consultations with New York's health advisors.