“00” Flour is the basic ingredient recommended for preparing bread, pasta, leavened doughs for pizzas and focaccias, desserts, cakes and biscuits, delicate creams and béchamel sauces, coatings for vegetables and fish and batter for fried foods.
Pizza dough recipe
650g ’00’ flour, plus extra for dusting
7g dried yeast
2 tsp salt
25ml olive oil
50m warm milk
325ml warm water
To make the pizza dough, mix the flour, yeast and salt together in a large bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
Turn dough out on to a floured surface and knead for about 5 mins, until elastic and smooth. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours (until doubled in size).
When the dough has risen, knock it back and knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until it has risen again.
Preheat the oven.
Divide the dough into six balls and roll each out on a lightly floured work surface until 8in in diameter. Spread pizza sauce over each pizza base, add the herbs and spices and then finish with your favourite toppings to make a real Italian pizza. Bake the pizzas in the oven for 10–12 minutes until the bases are crisp and golden brown around the edges and any cheese on top has melted.