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Perfect pizza dough

Servings : Makes eight small pizzas 
Difficulty : Easy 

This recipe pretty much from Hugh Fearnley-Whittingstall's River Cottage Every Day style=. Posting it here so I can find it easy again and print off at need.


250g strong white bread flour
250g plain white flour
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful flour for dusting


In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky.

(Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes).

Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

Preheat the oven (and pizza stone or substitute) as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round.

Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone.

Bake until any cheese is bubbling and the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.smrtovnice
osmrtnicama ljubuški
umrli ljubuški
livno umrli
osmrtnice grude
smrtovnice sarajevo
smrtovnice visoko
smrtovnice bihac


The dough keeps well, sealed in the fridge, for a couple of weeks. Whenever you feel the urge, simply break off a lime-sized piece of dough and get rolling.

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