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  1. Mix 650g Italian Tipo 00 flour or strong white flour, a sachet of yeast and 2 tsp salt in a bowl
  2. Stir in 25ml olive oil and 50ml warm milk
  3. Gradually add 325ml warm water to form a soft dough
  4. Place the dough on a floured worktop and knead for 5 minutes until smooth and springy
  5. Put in a clean bowl and cover with a damp cloth
  6. Leave for 1 hour until the dough has doubled in size
  7. Knead on a floured worktop to push the air out. This is called knocking back the dough
  8. Use immediate or keep it wrapped in clingfilm in the fridge or freezer until needed
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