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Basic pizza dough
All new Britannia cookers now feature a Pizza function which cooks pizzas, pies and quiches perfectly. This pizza dough will make one 12in or two 6in pizzas. Use as a base for all our flat bread or pizza recipes. If you have an older Britannia use Bottom Heat function.
225g (8oz) strong plain white flour
½ tsp sea salt
½ tsp fast action dried yeast
150ml (5fl oz) warm water
1tbsp extra virgin olive oil
Sift the flour and salt into a bowl, stir in the yeast. Make a well in the centre and add the water and oil and mix together to form a soft dough. Alternatively this stage can be made in a food processor or food mixer using the ‘dough’ hook or blade if preferred. Knead the dough on a lightly floured surface for 8 -10 minutes or continue to knead in the processor or mixer for 4-5 minutes or until the dough is smooth, elastic and comes cleanly away from the sides of the bowl. Place in an oiled bowl and cover with cling film. Leave to rise in a warm place for about 1 hour. Alternatively place in a heatproof bowl and try using the fan oven setting at 25°C until doubled in size. Meanwhile prepare the chosen topping. Shape the dough as required.
Tip: Some brands of flour take up more water than others. Add a little more flour or warm water until the required texture is obtained. When using the Pizza function cook at a temperature 20º lower than usual unless stated otherwise.
