12oz / 350g plain flour
1/4 teaspoon easy blend yeast
7fl oz/200ml warm water
1/2 pint /300ml warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb / 500g plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust
1 • Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.
2 • Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.
3 • Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.
4 • Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.
5 • Bake 25 minutes, sprinkling with water three times during the first 10 minutes.