RECIPE: PIZZA DOUGH

Keep little hands busy over half terms, inset days or Christmas holidays... chuck a few in the freezer to pull out on 'what-to-cook' days. Endlessly useful and delicious - it's gotta be pizza!

serves 4 adults - Making 4 balls @ 200g

INGREDIENTS

• 440g plain flour 

• 26g light rye (or add extra plain flour) 

• 4g fresh yeast (or 2g dried) 

• 8g salt 

• 325g water 

METHOD

Mix everything apart from the salt in a stand mixer or bowl until well combined - add salt and a touch more water if needed to bring together into a manageable dough.

Knead / mix on fast setting for approx. 10 mins, until gluten has developed - you can try the windowpane test if unsure!

Prove in a greased bowl with cling film or a damp tea towel to cover, popped in a warm spot for 1 hr - or until doubled in size.

Divide into 4 doughs @200g, lightly shape into a ball and rest for 20 mins.

Roll out thin and top with preferred toppings.

Cook in a very hot pre heated oven - time dependant on your oven - but until crisp and any cheese used it melted.

Enjoy!