Hugh's Magic Dough

Hugh’s Magic Dough

If you are anything like me, you LOVE to watch cookery shows (OK, so it might actually be an obsession when most of your Humax is food!) and I absolutely love cookery books too.  I flit between my favourite chefs, but Hugh Fearnley-Whittingstall definitely caught my eye with his River Cottage Veg book and my favourite go to is Hugh’s Magic Dough, which is perfect for pizzas!

Hugh's Magic Dough

One thing that I have noticed during my food show jollies is the amount of junk food and crazy food that you can get out there (and I imagine a WHOLE new world of food waste) and although some of them make me fancy some junk, most of the time I just think ugh!  However, my favourite cheeky food is pizza, especially when it is homemade and not smothered with that weird ‘cheese’ they put on them.

So when I discovered Hugh’s Magic Dough, I was insanely pleased because it is simple, quick and works every single time.  And it makes the most delicious thin crust too that doesn’t go soggy in the middle.  Win!

I know you can find it elsewhere on the web, but here’s the recipe (it makes it easier for me to find this way and I hope it does for you too – obviously when you come back for more meal plan ideas!) 🙂

Ingredients:

250g strong white bread flour
250g plain white flour
5g powdered dried yeast
1 tsp salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting

Method:

In a large mixing bowl, combine the flour, yeast and salt

Make a well in the middle of the dry ingredients and add the water and oil

Mix together until it forms a dough

Turn out onto a floured surface and knead until smooth and silky

This bread recipe is great for pizza bases, flat bread and, to be honest, whatever your imagination wants to create!  I can imagine that they would make fantastic mini calzone or even tasty cheesy bread sticks.  The only thing stopping you is your imagination on this one!

For me, when I am making pizza, I like to roll a small amount of dough out on to a surface and then pop onto a baking sheet which has been scattered with polenta, then pop it in the hot (preheated as high as it’ll go) for about a minute just to make sure the base s cooked through for the middle – especially if you’ll be using an oily base sauce such as pesto.

I’ll be adding my pizza topping recipes in the coming weeks as I catch up with things over here, so keep your eyes peeled!

What is your favourite pizza topping?  I’d love to give it a try – and maybe it’ll get featured! How cool would that be?

Sarah sig

 

 

 

The nutrition facts for are for 2 large pizzas – we like to save some for left overs the next day so make them BIG!

label (12)

Hugh’s Magic Dough
Recipe Type: Bread
Fantastic and easy bread recipe courtesy of Hugh Fearnley-Whittingstall. Easy, fail proof and perfect for all manner of bready type things.
Ingredients
  • 250g strong white bread flour
  • 250g plain white flour
  • 5g powdered dried yeast
  • 10g salt
  • 325ml warm water
  • About 1 tbsp olive oil
  • 1 handful coarse flour (rye, semolina or polenta), for dusting
Instructions
  1. In a large mixing bowl, combine the flour, yeast and salt
  2. Make a well in the middle of the dry ingredients and add the water and oil
  3. Mix together until it forms a dough
  4. Turn out onto a floured surface and kneed until smooth and silky

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