Head Chef, Andrew Scott

The Sudbury Hotel, 56 London Street,

Faringdon, Oxfordshire SN7 7AA
01367 241272

WITH the children breaking up from school how about giving hungry youngsters one of their favourite meals - homemade pizza? You will be mum or dad of the year!

Ingredients:

625g ‘00’ pizza flour 375ml milk or buttermilk 7.5g salt 2.5g yeast 25ml double cream 25ml olive oil 5g sugar l Place all ingredients, apart from the milk into a mixer with a dough hook and combine on a low speed.

Method

  • Slowly add milk - it may not need all of it, but just enough to make nice dough, leaving the bowl clean as it kneads.
  •  Knead for eight minutes, then place in a bowl and cling film over.
  •  Leave to prove till four times the size. Knock the dough back and roll into 50g balls (this will make an eight inch pizza) refrigerate till firmed up.
  •  Roll the 50g ball with a rolling pin to 2mm thick (Flour underneath) place on baking tray and top with your choice of topping.

    Bake at 250c (pre-heated) for 1.5- 2mins.

    Chef’s Tip: Using buttermilk will make a better dough and will also give it a nice cultured sour taste, like sour dough.