Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

River Cafe basic pizza dough

Makes 6 10in pizza bases

Sunday 10 November 2002 01:00 GMT
Comments

Step 1

4 teaspoons granular dried yeast

125ml/4fl oz warm water

150g/5oz rye flour

Step2

250ml/8fl oz warm water

2 tablespoons milk

4 tablespoons olive oil

1 teaspoon Maldon salt

500g/18oz plain flour

In a large warmed bowl, mix the yeast with the first quantity of warm water. When "melted", add rye flour and stir well. Leave in a warm place to form a loose dough, for at least 30 minutes. Add remaining ingredients. Put mixture in a processor or mixer fitted with a dough hook. Knead for 10 to 25 minutes. The dough will be quite wet and sticky (this makes a crisper crust).

Put in a bowl greased with olive oil, and drizzle a little over the top. Cover with a cloth. Leave to rise in a warm place for two hours. Knock dough back, and knead a couple of times. Return to bowl to rise for 40 minutes.

When dough is ready, divide and form into six golf-ball-sized pieces. Using quick, light motions, roll out each one as thinly as possible on a floured surface.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in