Pizza margherita with long fermented dough
A 22 Hour Pizza dough!
22 hours may seemlike a long time to wait for a pizza but belive us this pizza recipe from Mulino Marino's very own Fulvio Marino is more than worth the wait and it will give you not only a pliable and easy to work with dough but an imessenly tasty pizza.
I like to make the full recipe and freeze some just after they have been ... Read more
Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour.
"The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my ... Read more
Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour:
Soft dough with pesto, garlic, sun-dried tomatoes, and Gruyère. Thanks to Kitty Tait of The Orange Bakery for the dough proportions.
Makes 10Method
1. Warm the milk. I use 20 seconds in a microwave.
2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a ... Read more
