Pizza dough recipe

Ingredients

For the dough

• 650g/1lb 5oz 00 flour (or strong white flour)
• 7g sachet easy-blend yeast
• 2 tsp salt
• 25ml/1fl oz olive oil
• 50ml/2fl oz warm milk
• 325ml/11fl oz warm water

Method

1. Mix the warm water with the yeast looking for bubbles (10-15 minutes).
2. Make the dough: mix the flour, and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water-yeast mix, mixing well to form a soft dough.
3. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
4. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
5. Preheat the oven to 220 or its highest setting.
6. Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.)
7. Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
8. Bake the pizzas in the oven for 10-12 minutes until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.

Recipe Tips

You can freeze the dough after step 3. Divide into 6 balls and wrap each one in cling film. Defrost overnight in the fridge before proceeding with the recipe.

When leaving to rise, you should leave in a warm area, such as my heater, to get the most of the yeast.