Something for the weekend
This week, rustle up your own pizzas with these recipes from Philip Dennhardt, who runs the weekly Saturday pizza pop-up at the Ballymaloe Cookery School in Cork. All are from his book Saturday Pizzas, co-written with Kristin Jensen
Classic pizza dough, makes enough for two 10in pizzas
Ingredients
200ml cold water
300g ‘00’ flour, or strong white flour, plus extra for dusting
Half a 7g sachet of fast action dried yeast
1 tsp fine sea salt
Method
1. Pour the water into the bowl of a stand mixer fitted with a dough hook, then add the flour on top of the water and add the yeast and salt in separate piles.
2. ...
