Sunday 22 April 2018

Pizza dough

Derry Clarke

1kg stone flour

1 packet dried yeast

26g salt

500ml tepid water

1Put the yeast and 100ml of the water into a mixing bowl, then turn on the mixer slowly. Add the flour then the salt and, with the mixer still running slowly, pour in the remainder of the water until the dough comes together, is smooth and pliable and comes away from the side of the bowl (add more water if necessary).

2Leave the dough to rise for half an hour, then knock it back and roll it out quite thinly. Take a saucer and cut out circles with a sharp knife.

3Top the dough with tomato paste and toppings of your choice, such as pepperoni, mozzarella or Cheddar cheese, to finish. Bake the pizza dough at 150°C for 20 minutes.

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