125-175ml Lukewarm Water
½ tbsp Active Dried Yeast
275g Strong White Flour (plus extra for dusting)
½ tsp Salt
½ tsp Ground Black Pepper
1 tsp Clear Honey
1 tbsp Olive Oil (plus extra for brushing)
Pour 150ml of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for 10mins.
Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, a little at a time, until you have achieved the correct consistency.
Transfer the dough to a floured worktop and lightly flour your hands. Knead the dough for 10mins until it is smooth and pliable.
Lightly oil a large bowl – make sure it is big enough to allow the dough to double in size. Put the dough in the bowl and cover with cling film. Set aside in a warm place for 1-2 hours.
When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into 3 round balls and let the dough rest before shaping.
To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
Place the dough in well-floured hot pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.
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Recipe Chefs –
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