Читать книгу Love... Sewing - Pippa Cuthbert - Страница 11

2 tsp dried granular yeast

125ml/4fl oz lukewarm water

175ml/6fl oz lukewarm full-fat milk

175ml/6fl oz runny honey

1 Tbsp extra virgin olive oil

1 large egg, beaten

Finely grated zest of 1 lemon

8g/¼oz saffron powder (optional)

1 tsp salt

550–600g/1lb 4oz–1lb 5oz plain flour

Makes 2 x 30cm/12in thick-crust bases or 4 x 30cm/12in thin-crust bases

Sprinkle the yeast into the water. Leave to dissolve for 5–10 minutes. Add the milk, honey, oil, egg, lemon zest and saffron (if using) to the yeast mixture and stir well. Sift the salt and flour into the wet mixture and mix to a dough, adding additional flour if necessary to form a ball. Transfer the mixture to a lightly floured surface and knead for 10–15 minutes or until smooth and elastic. Return the dough to a clean bowl and leave covered for about 1½ hours or until doubled in size.

Knock the dough back and divide into two or four, depending on the desired thickness of the base required, and shape into 25–30cm/10–12in rounds. Leave the dough to rest for 10–15 minutes.

Preheat the oven to 220°C/425°F/Gas mark 7. Add your toppings. Cook the pizzas in the middle of the oven for 10–12 minutes for a thin base or 15–18 minutes for a thicker base or until lightly golden and crispy.