Читать книгу Love... Sewing - Pippa Cuthbert - Страница 10

2 tsp dried granular yeast

250ml/9fl oz lukewarm water

500g/1lb 2oz plain flour

1 tsp salt

3 Tbsp olive oil

Makes 2 x 25cm/10in pizzas

Sprinkle the yeast into the water. Leave to dissolve for 5–10 minutes. Combine the flour (reserving about 2 Tbsp for kneading) and salt in a large bowl and make a well in the centre. Pour in the olive oil and yeasted water. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid mixture until it comes together, adding a little additional water if necessary. Using your hands, transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth, silky and elastic in texture. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover with a clean tea towel and leave to rise for about 1–1½ hours or until doubled in size.

Once doubled in size, knock the dough back and knead for a further 5 minutes. Cut the dough into two even-sized pieces, press out flat and, using a floured rolling pin, shape into about 25cm/10in rounds. Cover again and leave to rest for a further 15–20 minutes.

Preheat the oven to 220°C/425°F/Gas mark 7. Using the tips of your fingers, make shallow indentations all over the surface of the dough. The dough is now ready to be topped. Cook on a lightly floured baking sheet in the middle of the oven for 14–16 minutes or until golden and the base is cooked through.