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Ingredients
- 650 g italian ' 00 ' flour (strong white flour)
- 7 g sachet easy-blend yeast
- 2 teaspoons salt
- 25 ml olive oil
- 50 ml warm milk
- 325 ml warm water
Method
- Mix the flour, yeast and salt together in a large mixing bow.
- Stir in the olive oil and warm milk.
- Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
- Gradually add the warm water, mixing well to form a soft dough.
- On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
- Leave it to rise in a clean bowl until doubled in size, which is roughly 1 1/2 hours.
- The website didn't say you had to precook the bases, but as mine was a bit thick, I did.
- Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
- *To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists.
- These stayed fresh and were lovely with soup the next day.
