Serves 4-6
1lb 2oz strong white bread flour, plus some for dusting
1 1/2tsp salt
7g sachet fast action yeast
2 tbsp extra virgin oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
sea salt, to serve optional
Put flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip dough out onto a worktop lightly dusted with flour and knead it for at least 10 mins. Put the dough into a well oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hour or so in a non draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet to about 20 x 30cm. Leave to rise to half as high again, about 30-40 mins, covered and in a warm place.
Heat oven to 180, 160 fan, gas mark 4. When dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over pesto and scatter with sea salt.
1lb 2oz strong white bread flour, plus some for dusting
1 1/2tsp salt
7g sachet fast action yeast
2 tbsp extra virgin oil, plus some for drizzling
125g ball mozzarella, drained
5 tbsp pesto
sea salt, to serve optional
Put flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.
Tip dough out onto a worktop lightly dusted with flour and knead it for at least 10 mins. Put the dough into a well oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hour or so in a non draughty warm spot, until doubled in size.
Now stretch the dough out onto a baking sheet to about 20 x 30cm. Leave to rise to half as high again, about 30-40 mins, covered and in a warm place.
Heat oven to 180, 160 fan, gas mark 4. When dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over pesto and scatter with sea salt.
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