Preparation time: over 2 hours
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian
Ingredients
For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water
Method
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
Top recipe tip
You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.
Cooking time: no cooking required
Makes 6 x 8 inch pizza bases
Vegetarian
Ingredients
For the dough
- 650g/1lb 5oz Italian 00 flour (strong white flour)
- 7g sachet of easy-blend yeast
- 2 tsp salt
- 25ml/1fl oz olive oil
- 50ml/2fl oz warm milk
- 325ml/11fl oz warm water
Method
1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4. Preheat the oven to its highest setting.
5. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter.
6. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
7. Bake the pizzas in the oven until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
Top recipe tip
You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the freezer before proceeding with the recipe.
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