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Pizza Dough; enriched recipe



For 6 pizzas:

- 15g fresh yeast (available from big supermarkets or from bakers)
- 2 teaspoons (10ml) Caster Sugar
- 35ml warm Milk
- 500g Strong White Flour
- 60g softened Butter

- 2 medium Eggs

- 1 teaspoon (5ml) Salt

- 35 ml warm Water


- Mix the yeast with the sugar until it dissolves, then add to the warm (not hot) milk.

- Sift the flour into a big warm bowl.

- Make a well in the centre and add the butter, eggs, salt and the water and yeast mixture.

- Bring together, and knead to a smooth dough.

- Place in a clean bowl, and cover with lightly oiled cling wrap.

- Put in a warm place (such as an airing cupboard) to prove and double in size - this will take between 1 and 2 hours.

- Knock the dough back, with your fist to release any trapped air - and the dough is ready to use.

See Pissaladiere.

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