- -

+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +

- -

+ +

Pizza Dough

- + - +

★★★★★

- +

- - - Prep Time: 1 hr, 30 min - Cook Time: 15 min - - - Source: - - River Cottage everyday - + + + Prep Time: 1 hr, 30 min + + Cook Time: 15 min + + + + Source: + + River Cottage everyday

- -

Ingredients

-                For the pizza dough:

250g plain white flour
250g strong white flour
10g fine sea salt
5g dried or fast-action yeast
2 tablespoons rapeseed or olive oil
Cornmeal, or fine polenta or semolina, for dusting (optional)

-            

Ingredients

+            
+              For the pizza dough:
+            

+            

+            
+              250g plain white flour
+            

+            
+              250g strong white flour
+            

+            
+              10g fine sea salt
+            

+            
+              5g dried or fast-action yeast
+            

+            
+              2 tablespoons rapeseed or olive oil
+            

+            
+              Cornmeal, or fine polenta or semolina, for dusting (optional)
+            

+          

- + +

- -

- - - - -

Directions

-            To make the dough, combine the flours and salt in a large bowl.
If you're using ordinary dried yeast, dissolve it in 325ml warm water and leave for 10 minutes or so. 
If you're using fast-action yeast, mix it straight into the flour. 
Add the yeast liquid or 325ml warm water and oil to the flour, mix to form a rough dough, then turn out on to a lightly floured surface and knead for about 10 minutes, until silky and elastic. 
Don't be tempted to add too much extra flour, even if the dough seems sticky - it will become less so as you knead.
Put the dough in a lightly oiled bowl, turning it so it gets a coating of oil, cover with cling film and leave to rise in a warm place until doubled in size; this will probably take at least an hour.
Preheat the oven to 250°C/Gas Mark 10, or as high as it will go, and put 2 baking sheets in it to heat up.
Punch the risen dough down with your hands to knock it back on a floured surface and cut it into 4 or 5 pieces.
Use a rolling pin or your hands (or both), to roll and stretch each piece into a thin circle or square, or a strange, amoeba-type shape, whichever you prefer; it should be no more than 5mm thick - thinner if you can get away with it.
Carefully take one of your hot baking sheets from the oven, scatter it with a little flour or, even better, some cornmeal, polenta or semolina, and lay the pizza base on it.
Bake for 10-12 minutes, until the base is crisp and golden brown at the edges.

+      
+        
+
+        
+
+        
+          Directions
+          
+            
+              To make the dough, combine the flours and salt in a large bowl.
+            

+            
+              If you're using ordinary dried yeast, dissolve it in 325ml
+              warm water and leave for 10 minutes or so.
+            

+            
+              If you're using fast-action yeast, mix it straight into the
+              flour.
+            

+            
+              Add the yeast liquid or 325ml warm water and oil to the flour, mix
+              to form a rough dough, then turn out on to a lightly floured
+              surface and knead for about 10 minutes, until silky and elastic.
+            

+            
+              Don't be tempted to add too much extra flour, even if the
+              dough seems sticky - it will become less so as you knead.
+            

+            
+              Put the dough in a lightly oiled bowl, turning it so it gets a
+              coating of oil, cover with cling film and leave to rise in a warm
+              place until doubled in size; this will probably take at least an
+              hour.
+            

+            
+              Preheat the oven to 250°C/Gas Mark 10, or as high as it will go,
+              and put 2 baking sheets in it to heat up.
+            

+            
+              Punch the risen dough down with your hands to knock it back on a
+              floured surface and cut it into 4 or 5 pieces.
+            

+            
+              Use a rolling pin or your hands (or both), to roll and stretch
+              each piece into a thin circle or square, or a strange, amoeba-type
+              shape, whichever you prefer; it should be no more than 5mm thick -
+              thinner if you can get away with it.
+            

+            
+              Carefully take one of your hot baking sheets from the oven,
+              scatter it with a little flour or, even better, some cornmeal,
+              polenta or semolina, and lay the pizza base on it.
+            

+            
+              Bake for 10-12 minutes, until the base is crisp and golden brown
+              at the edges.
+            

+          

-    

 
-    
+        
 
+        
 
-    
+      

- +

- -

- - + + - - - - + + + + -