Prep 6 hrs 40 mins
Cook 25 mins
Taken from a library book, with amended notes I've learned from making it a couple of times. We don't make this often, but when we do it turns out great.
- 30 g fresh yeast
- 280 ml warm water
- 60 ml white wine
- 600 g white bread flour
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- sea salt, crystals and
- olive oil, for the topping
- Cream the yeast in the water and wine.
- In a large bowl, mix the flour with the salt and make a well in the middle.
- Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
- Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
- Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
- Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
- Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
- Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
- Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
- Preheat the oven to 230°C/450°F.
- Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples. Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.