Directions:
- Mix the flour, yeast and salt together in a large mixing bow.
- Stir in the olive oil and warm milk. Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
- Gradually add the warm water, mixing well to form a soft dough.
- On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
- Leave it to rise in a clean bowl until doubled in size, which is roughly 11/2 hours.
- The website didn't say you had to precook the bases, but as mine was a bit thick, I did. Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
- *To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists. These stayed fresh and were lovely with soup the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.78 Kcal (493 kJ) | ||
| Calories from fat | 40.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 7% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 576.84mg | 24% | |
| Potassium | 36.99mg | 1% | |
| Total Carbs | 17.17g | 6% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 2.23g | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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