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Pizza recipe
[Susan Glasspool]
Preparation: 20 minutes plus rising timeIngredients for 4
500 g flour
40 g fresh beer yeast
300 ml milk
2 pinches of salt
2 teaspoons of sugar
This type of dough makes a soft and fairly thick type of pizza.
Place the flour on a flat working surface, preferably of marble. Dissolve the yeast in a little luke-warm milk (30°C) with the sugar and salt and then gradually pour into an space made in the middle of the flour, working it in little by little with the fingertips. The final result should be a soft smooth dough that is easy to knead. The quantity of milk required can vary slightly. Knead well until the dough comes easily away from the fingers. At this point the dough should be soft but also fairly elastic. Make it into a ball, cover in flour and cover with a cloth, leaving it to rise in a warm place, well away from draughts, for about 2 hours or at least until the mixture has doubled in volume. If it is cold, it is worthwhile placing a bowl of boiling water underneath the dish containing the pizza dough.
Once risen, spread out the dough with your fingertips until it takes on a round flat shape. Spread the desired topping over the surface (for example tomato, mozzarella, origano and basil), leaving the edges free, and complete with a generous helping of olive oil. PLace in a hot oven (220°) and cook for about 20 minutes.
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