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Ingredients

250 gm strong bread flour
5 gm salt
2 tsp dried yeast
50 ml olive oil - virgin
sq warm water

Method

• Sieve flour and salt, three times into warmed bowl

• Dissolve yeast in a little warm water (no more than 37°C) with the sugar

• Make a well in the flour and pour in the yeast, cover with a cloth, place in a warm area and allow to ferment

• Add the oil and sufficient water to form a soft dough that is still a little sticky

• Knead for approximately 10 minutes until the stickiness disappears and a nice soft, pliable dough is obtained (as the dough is kneaded the gluten content absorbs more of the moisture, so care must be taken not to add too much flour during the kneading)

• Place in a clean bowl, cover with a damp cloth and place in a warm place and prove to double its size

• Knock back, to exclude the air and prove to double its size again

• Knock back

• Roll out to the required shape and thickness and use

Chef's Tip:

Many dough recipes will state the exact amount of liquid to use, this unfortunately does not allow for the fact that different flours will absorb different amounts of liquid. This is because of the gluten content.

As such this recipe states sq for the water, sq = sufficient quantities.

By using the same brand of flour each time, each user will soon find the exact amount required each time and adjust the recipe to suit.

Knock back =

punch the centre of the dough to deflate it, this distributes the CO2 throughout the dough

Enjoy and bon appetit . . . . .