River Cafe basic pizza dough

Makes 6 10in pizza bases

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The Upper Crust

Trevise, pancetta and rosemary River Cafe pizza

Nigella Lawson's pizza casareccia

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.