بيتزا محلية الصنع

بيتزا محلية الصنع

وصفة بواسطة Patrick Hill

Patrick Hill is Head Chef at Thackeray’s Restaurant having originally joined the team at the age of 18.

Thackeray’s ethos is built around provenance, attention to detail and creativity, with a menu offering dining options which are accessible to all.

مكونات

  • 650g ’00’ flour (or strong white flour)
  • 7g dried yeast
  • 2 tsp salt
  • 25ml Kentish Oils Rapeseed Oil blended with Basil
  • 50ml warm milk
  • 325ml warm water

طريقة

  1. Mix the flour, yeast, ملح, oil and milk in a mixer
  2. Add in the warm water and kneed for 10 minutes until smooth
  3. Allow to prove for one hour until double in size
  4. Knock the dough back and divide into 6 equal balls, place into the fridge until ready to roll out and cook.

Extra tip: Kentish Oils Rapeseed Oil blended with Jalepeño is perfect for drizzling over your finished pizza.

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