Simple pizza base
HB-8266 · Hand-built original
A slow-risen pizza dough of strong white bread flour, dried yeast, olive oil and warm water, rested at least six hours until doubled. The bases are rolled, rested, topped and baked on semolina-dusted sheets until crisp.
Main courseVegetarianVeganDairy-freeEgg-free
Main ingredient: ¼ oz strong white bread flour
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 21¼ oz strong white bread flour, plus plenty for rolling
- ½ tsp dried yeast
- 2 tbsp olive oil plus extra for drizzling
- semolina for dusting
- 1 tsp salt
- 2 cups slightly warm water
Method
- Put the strong white bread flour, dried yeast and teaspoon of salt in a large bowl and stir in the slightly warm water and the olive oil to form a wet, rough, lumpy dough.
- Cover the bowl with a tea towel and leave the dough to rise for at least 6 hours, out of a warm kitchen or in the bottom of the fridge, until it has doubled.
- Bring the dough back to room temperature, heat the oven to 425°F, and dust two to four baking sheets with semolina.
- Divide the dough into two or four pieces and knead each piece on a floured surface with enough flour to stop it sticking.
- Roll each piece into a pizza shape, lift the bases onto the prepared sheets, and rest them for 10 minutes.
- Top the bases with your chosen ingredients, drizzle olive oil over them, sprinkle with a little salt, and bake for about 18 minutes for a large pizza or 12 minutes for individual ones, until the crust is crisp and the topping is bubbling.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).