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Pizza Base

By Richard Poynton - September 10, 2014

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Download the Pizza Base recipe.

Makes 6-8 medium thin pizza bases

800g bread flour
200g fine semolina
1 Tsp sea salt
10g sachet of dried yeast
1 Tsp castor sugar
4 Tsp olive oil
600ml lukewarm water

Place the flour, semolina, sea salt, yeast and sugar into a mixer bowl

Mix the olive oil with the water

With the dough hook turning slowly add the water mix until a soft dough forms

Mix for 6-8mins until the dough gets an elastic sheen on top

Knead into a ball for a minute or two on a floured surface

Oil a large bowl and place the dough inside

Cover with a damp tea towel

Leave for 40-50mins until the dough has doubled in size

Punch back and form into 6-8 balls

Roll out thinly with a rolling pin

Leave in a warm place for 20-25mins

Bake at 200°C for 20-25mins

This mix also makes very good bread and rolls

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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