Pizza Dough

1. Warm the milk and water together until just lukewarm (not hot), then stir in the dried yeast.
2. Mix the strong white flour and salt in a large bowl. Pour in the yeast mixture and the olive oil and mix to a soft dough.
3. Knead on a lightly floured surface for about 10 minutes, until smooth and springy.
4. Put in a lightly oiled bowl, cover and leave somewhere warm for about 1 hour, until doubled in size.
5. Heat the oven to its hottest setting, about 240°C (220°C fan), gas 9, with a baking sheet or pizza stone inside.
6. Knock back the dough and divide it if you’re making more than one pizza. Roll or stretch each piece out thinly.
7. Add your toppings and bake on the hot sheet for 10-15 minutes, until the base is crisp and golden.

Batch sizes

The base amounts make one large pizza (2 servings). Change the servings and the amounts scale with it:

These match the family’s original batch amounts exactly, except that the 2-pizza batch used ½ tsp salt (scaling gives ¾ tsp).

Notes

• The original recipe only listed the quantities. The method above is a standard one for this kind of milk-and-water dough.