8 pizzas; each serves 2 adults or 2–3 children
5 tsp dried yeast
2 tbsp extra virgin olive oil, plus extra for brushing and drizzling
1 tbsp honey
750g strong plain white bread flour
2 tsp salt
polenta, for sprinkling
Pour 480ml tepid water into a bowl and sprinkle in the yeast, olive oil and honey; whisk with a fork until dissolved. Set aside.
Put the flour and salt into a mixer with a dough hook. With the motor on a slow speed, add most of the yeast liquid. Add
the rest to make a soft dough. Knead, on a slow speed, for 10–15 minutes, scraping the dough off the hook every so often.
When the dough is smooth and elastic, turn it onto a lightly floured surface and knead by hand for 1 minute to form
a smooth ball. (Alternatively, mix and knead the dough entirely by hand.)
Put the dough into a large, greased bowl and brush with olive oil, cover with oiled clingfilm and leave to rise in a warm
place for 45 minutes, until doubled in size.
Preheat the oven to 230C, gas mark 8. Brush some baking trays with olive oil and dust with polenta. Dust the work surface with flour. Turn the dough out and knead for 1 minute, then divide into 8. Cover with oiled clingfilm and set aside for 15 minutes while you prepare your toppings.
With the palm of your hand, flatten out a piece of dough into a rough oval, then roll out to about 30cm x 12cm. Transfer
to a prepared baking tray, ready to top.
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