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Pizza Dough - Basic Recipe

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 6 pizzas:

- 20g fresh yeast (available from big supermarkets or from bakers)
- 500g Strong White Flour
- 15g Salt
- 2 tablespoons (30ml) Olive Oil
- around 350ml Warm Water


- Sift the dry ingredients into a big warm bowl, and mix with your hands, ensuring the yeast is well distributed.

- Add the oil, then slowly add water - it may or may not take all the water - you must aim for a workable yet still-moist dough; if it's too moist, add a little more flour.

- Turn the dough onto a lightly-floured surface and knead for 10 minutes, until smooth and elastic.

- Place it in an lightly-oiled bowl, and cover with oiled cling wrap. Leave in a warm place to prove and double in size.

- Knock it back a little with your fist to release any trapped air, and it's ready to roll out and use.

See Pizza; 'Spring Vegetable and Pesto'

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