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INGREDIENTS

Metric
Imperial
  • 150 g SASKO CAKE WHEAT FLOUR
  • 100 g SASKO WHITE BREAD FLOUR
  • 10 g sachet instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup luke-warm water
  • Flour for dusting
  • Toppings of your choice: herbs / olive oil / tomato / cheese / salami / mushrooms etc
  • 5.29 oz SASKO CAKE WHEAT FLOUR
  • 3.53 oz SASKO WHITE BREAD FLOUR
  • 0.35 oz sachet instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup luke-warm water
  • Flour for dusting
  • Toppings of your choice: herbs / olive oil / tomato / cheese / salami / mushrooms etc

METHOD

  1. Pour all of the dry ingredients into a large bowl and stir together to combine.
  2. Pour in the water and stir with a fork until a bread dough starts to form, then turn out onto a floured surface and bring together to form a ball.
  3. Knead the dough for 6-8 mins until it becomes silky and elastic in texture.
  4. Dust a bowl with SASKO CAKE WHEAT FLOUR and put the dough in, cover with a cloth/cling film, place in a warm place and leave to rise for 20-30 mins or until it has doubled in size.
  5. Preheat the oven to 240°C
  6. Beat the dough back down and divide into 3 smaller balls.
  7. Dust a rolling surface with SASKO CAKE WHEAT FLOUR, place the dough balls on the SASKO CAKE WHEAT FLOUR, cover with a cloth and allow to rise for a further 10-15 mins.
  8. Dust the pizza dough with more SASKO CAKE WHEAT FLOUR and roll out to your desired pizza shapes.
  9. Dust a baking tray with SASKO CAKE WHEAT FLOUR to prevent pizzas from sticking.
  10. Transfer the pizza base to the baking tray, prick with a fork, top with toppings of your choice and bake in the oven for 7-10 mins or until crisp around the edges and beginning to brown.

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