12g dry yeast
22g salt
65ml olive oil
1kg ‘00’ flour or pizza flour
semolina, to shape

View all recipes here


1.Combine the yeast, salt and oil with 600ml water.
2.Add this to the flour and mix in a stand mixer for 5-10 minutes, starting on a slow speed then getting faster.
3.Portion into 8 balls (about 180g each) and allow to prove in the fridge overnight.
4.Take out of the fridge 30 minutes before use.
5.Place a generous amount of semolina on a clean work surface and stretch and rotate each ball of dough using your finger tips and palm until you have a round dough approx 5mm thick.
6.Heat the oven to 320°C or its highest setting (if the oven isn’t that hot the dough won't puff as much; we use a pizza oven). Bake for 1-1½ minutes.

Recipes & food styling Sean Connolly / Photography Jamie Bowering

Leave a Reply

Your email address will not be published.