Pizza Base with Henry Langdon Bouquet Garni
Makes 1 large/2 medium-Prep time 20 mins - Proving 45 mins- Cook time 8-10 mins
7g (1 sachet) dried yeast
250ml tepid water
315g plain flour
30ml (2 tbsp) olive oil
10g castor sugar
15ml honey (optional)
This recipe is for the pizza dough. The toppings are up to you. Try chopped canned tomatoes, fresh basil, rocket and baby boconcini. Or simply top with finely chopped garlic, olive oil, salt and pepper.
Use your favorite topping and let your imagination run wild.
For a crispy base, blind bake the dough for five minutes before adding your toppings.
Place all ingredients into themixer bowl and using the dough hook, mix for 10 mins. If you don't have a machine with a dough hook, bring all the ingredients together in the bowl, tip onto a floured surface and knead by hand for 10 mins or until the dough is no longer sticky.
Place the dough in a clean, lightly oiled bowl, cover with cling wrap and sit in a warm place until it has doubled in size.
Punch the dough down and lightly knead before flattening onto the cooking trays. Cover and allow to prove for another 10 mins before adding your toppings.
Place into a pre heated 230c oven for 8-10 mins. This time will vary depending on how much you have topped you pizza with.