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Pizza with Nat in the garden on one of the few days it did
not rain that summer. July 2012.
strong white bread flour, 2 teaspoons salt, 300ml warm
water, 1 x 7 gram sachet faction action dried yeast, 1
teaspoon caster sugar, 2 tablespoons extra virgin
Makes four medium sized Pizza's.
1. Sieve the flour and salt into a large
mixing bowl, make a well in the middle. Mix the yeast,
sugar and olive oil into the warm water. Leave for 5
2. Now pour this mixture into your well
in the flour. Using a fork bring the flour in
gradually from the sides and swirl it into the liquid
until in comes together.
3. With floured hands now knead the
mixture on a work surface until you a smooth springy
dough, this usually takes 5 - 10 minutes. Now place
the ball of dough into a large flour dusted bowl and
sprinkly on top with more flour. Cover the bowl with a
clean damp cloth and place into a warm place for about
1 hour 30 minutes, until the dough has doubled in
4. Once the dough has risen, again knead the dough on a
floured work surface, knocking out the air. The dough can
now be used straight away or wrapped in clingfilm and
stored in the fridge until the next day.
5. When you are ready to eat divide the dough into four
servings. Roll out one at a time (the unworked servings
should be kept covered with a damp tea towel) on a floured
work surface, roll to about 5mm thick. Now sit the rolled
out pizza base on a oiled and then flour dusted pizza tray
or baking tray. Let it sit for 10 - 15 minutes before
adding your topping.
6. While the base is 'sitting' pre-heat the oven to
200/220C, gas mark 7. Next evenly spread some tomato
sauce* on to the pizza base, then add your chosen
toppings. Season and drizzle over a little olive oil and
cook in the oven for 10 - 12 minutes.