500g strong white bread flour
7g dried fast acting yeast
250ml tepid milk
3 tablespoons vegetable oil
2 pinches of salt
Mix sieved flour with yeast in a large mixing bowl. Add the oil and put the salt onto the oil surface ( so it doesn’t touch the yeast directly). Add the milk and start kneading. Add some more tepid milk or water if you feel the dough is way too dry. Make sure you work the dough for long enough so it is very stretchy.
Leave the dough to rest in a warm place until it has at least doubled in size (depending on temperature 1-3 hours).
(looks like a brain doesn’t it 😉 )
Preheat the oven to 230C.
Roll out the dough (this is only half the dough, I kept the rest for later) on a sheet of baking paper quite thinly and leave to rest for another 20-30 minutes for the second rise.
Top with whatever you like on pizza!
I didn’t have a rolling pin so my dough looks a little out of shape.
I like to start with a simple tomato base, season it with salt and pepper and add some fresh garlic and chili.
And now I add whatever the fridge contains, this time onions and ham on one side and green olives and semi dried tomatoes on the other side. Bake until the cheese is melted and the crust starts to brown (about 10-15 minutes)
And voila this is a delicious little thing hat serves two:
Another great use of this dough is to make mini pizzas as finger food for your next party. It is quite time consuming but it is definitely worth it, my guests loved it. Just cut out round (any shape really) with a cookie cutter and leave to rest for their second rise of about 15-20 minutes. Add the toppings and bake in the oven like any other pizza!