The recipe below is quick, easy and low in salt, and makes 6 to 8 pizza bases.
Recipe by Gilly Robinson, Malton Cookery School, for Blacker Hall Farm Shop
- 1 kg Bread Flour
- 1 tsp Salt
- 2 x 7g sachets Fast Yeast
- 1 tbsp Sugar
- 4 tbsps Olive Oil
- 650g warm water
Mix the yeast with the sugar and warm water and leave for a few minutes.
Then put the flour into a large bowl and make a well in the centre; pour the liquid into the well and stir around the edges so that the flour and liquid combine little by little. Slowly make sure that the flour is all mixed and the dough is smooth. Tip out onto a floured surface and knead for 5 minutes - it should spring back when punched.
Put into a clean bowl, cover and allow to rise for 1 hour, or double in size.
To make the pizza bases, divide the dough into 6 or 8 pieces and pull, push or roll into flat shapes. They are now ready to use (or they can be frozen at this stage). Store them in between sheets of oiled food wrap.
When ready to eat, top with your favourite things and cook for 15 minutes!