Sunday, 14 November 2010
Roma Pizza/Pasta Flour
I love me some pizza.... let's face it, if you don't there's something wrong with you! At least that's what I say about my husband eating his cheeseless pizza because he hates cheese, or at least he thinks he does.
I was excited to get an email from Roma offering me some of their lovely pizza/pasta flour to try out along with a few recipes. I'm glad I said yes, not only cos it meant I got to enjoy more pizza but also because they provided me with my new favourite dough recipe! This is a fantastic dough to work with, really easy to make and deliciously tasty. It's become my new standard recipe (sorry Jamie!)
Roma Pizza Dough
Makes 2 8/9" round pizzas
250g Roma Strong Pizza/Pasta Flour
1/2 tsp salt
150ml lukewarm water
3.5 g fast action yeast
1 tsp EVOO
1/2 tsp caster sugar
1. Mix the water, yeast, EVOO and sugar together and set to the side until the mixture starts to froth.
2. Mix the roma pizza flour with the salt in a bowl with tall sides.
3. Make a hollow in the flour and pour in the yeast mixture. Mix the flour into the liquid. When fully combined, knead for 5 minutes. Cover the bowl with cling film (aka seran wrap) and place the bowl in a warm spot for an hour or until the dough has doubled in size.
4. Divide the dough in 2 and make 2 pizza bases on a floured surface. Add your favourite toppings and bake in the oven at 170˚C for 8-10 minutes.
Thank you to the good and lovely people at Roma for the free flour and the fantastic recipes!