River Cottage Pizza Dough

Using homegrown and locally sourced ingredients you ll learn how to make fresh pasta wood fired pizza and delicious sauces from scratch.

River cottage pizza dough. When it comes to getting the dough right i ve been encouraged by daniel stevens the river cottage baker the recipe is his from river cottage handbook no 3. 5g dried or fast action yeast 350ml warm water. Trickle with a little olive oil and bake for 10 12 minutes until the base is crisp and the top bubbling and golden.

For the pizza dough. You are welcome to put pineapple and ham on your own creations but she thinks that the holy trinity of bread tomato and cheese is unbeatable. Slide the pizza on to the hot baking sheet in the oven for a really crispy crust or you can simply lay the baking sheet on the hot one in the oven to avoid the tricky pizza transfer.

This basic dough can be adapted to pizza bases pitta breads breadsticks and rolls as well. Cottage inn has crafted the perfect sauce recipe to accompany our fresh dough. And i won t lie it can.

I think it s a bit ironic that my favourite most used recipe from hugh fearnley whittingstall s river cottage veg everyday cookbook is the pizza dough recipe. The above link to hugh s pizza dough recipe uses the same method and ingredients in the same quantities as the flatbreads from the book. Finish with oil and bake for 8 10 mins until golden bubbling and delicious.

Repeat with the remaining dough and. Whether you prefer light sauce extra sauce or somewhere in between our signature sauce is swirled on every pizza just the way you like it. Take the trays out of the oven and put rolled dough on them this ensures a nice all round crust.

2 tablespoons rapeseed or olive oil. Naomi likes a thin based pizza sparingly spread with a simple tomato sauce and baked as hot as the oven can go until the base is invitingly crisp and the cheese is melted and bubbling. 500g bread flour usually white 10g fine sea salt.