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Neil Perry Rockpool Sessions
A Neil Perry recipe, that shows you the way to make your own pizza base.
1½ kg Plain Flour sifted
2 tablespoons sea salt
3 tablespoons Honey
500 ml Water
30 g Fresh Yeast
50 ml Extra Virgin Olive Oil
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Combine the salt with the flour.
Mix the honey and water together and warm to blood temperature.
Add the yeast, crumbling it with your fingers.
Do not overheat the water or the yeast will die.
Tip the flour and salt into a bowl and make a well in the centre. When the yeast is foaming, after about 10 minutes, add the water and honey and olive oil to the flour.
When it forms a mass, turn it out onto the bench and knead.
Continue kneading for 8 minutes, until the dough is strong and elastic.
Place the dough back in the bowl and allow it to prove in a warm place until the dough doubles in size, about 1 hour.
At this stage it can be knocked down for use or refrigerated until needed (it must be able to come back to room temperature for a couple of hours)