This recipe is enough for three 14 in / 35 cm thin crust pizzas.
500g strong wholemeal wheat flour
25g salted butter, preferably at room temperature
2 tsp salt
25g fresh yeast (or replace 13g if dried)
250-300ml warm water
- Preheat the oven to 100ºC.
- Measure the warm water in a bowl or a jug, preferably with a pouring spout. Mix in the yeast, using a fork or a ball whisk, and set aside.
- Sift together the flour and salt in a large bowl, and add the butter cut into cubes roughly the size of your fingertips. Mix or rub together well. If you have a kitchen robot, I recommend the silicone-edged attachment at a very low speed for 3-4 minutes. Alternatively, use your (clean!) fingers.
- Make a well in the centre and add the yeast and water. If you have a robot, just add the yeast while the robot is running and increase from very low to low speed for about 5 minutes or until you have a soft and elastic dough. If using the low tech method, start mixing the liquid with a chopstick, then move on to kneading with your hands and/or a scraping tool.
- Turn off the oven. Place the dough in a sufficiently large bowl for the dough to double in size, cover the bowl with a clean, damp (not wet) cloth, place it in the warm oven and keep an eye on it until it has doubled in size. This could take 30 minutes to an hour; if you are using fast action yeast, it could take as little as 15 minutes, so do keep an eye on it. You don’t want to wait until it has stopped rising and starts to fall.
- Once the dough has doubled in size, it’s time to roll out the pizza bases and either top them quickly and get them into the very hot oven, or roll up them in greaseproof paper and put them in the freezer.