1kg Borwick’s Pizza Flour
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin).
30g Borwick’s Dried Yeast
Yeast, Emulsifier: E491.
For allergens, including cereals containing gluten, see ingredients in bold.
Pizza Flour – also, may contain egg, milk and oats.
Once opened, store any unused flour in an airtight container, in a cool, dry place. Do not mix old and new flour.
Recipe for 2 x 10 Inch Pizza Bases
400g of Borwick’s Pizza Flour
1 Sachet of Borwick’s Dried Yeast
1 tsp of Salt
1 tsp of Sugar
30ml of Olive Oil
Preheat the oven to 220°C (200°C for a fan oven), 450°F, Gas Mark 8.
Place the flour in a large mixing bowl and then stir in the yeast, salt and sugar.
Make a well in the centre of the flour and pour in the olive oil and 225ml of luke-warm water. Bring the mixture together with round-bladed knife to form a dough and then turn out onto a lightly floured surface.
Work the dough with the heel of your hands and stretch and turn for a minute. Place the kneaded dough back in the bowl, cover with a clean tea towel, and leave to rest whilst preparing your pizza toppings.
Remove the dough from the bowl, divide into two and roll out, one at a time on a lightly floured surface, to about a 9inch diameter.
Line a large baking tray with greaseproof paper and sprinkle with flour, before carefully lifting the dough onto the paper. Stretch the dough with your fingertips to about a 10inch diameter, creating a slightly thicker crust around the edges. The middle of the pizza should be about 1/2cm thickness, and the edge of the pizza 1cm.
Repeat to make the second pizza.