Ingredients

660g T55 flour
396g water
33g fresh yest
13g fine salt
83g olive oil
extra ingredients needed:
olive oil
topping. eg. parmasan, tomato, rosemary, olives
sea salt flakes
pre heat:
220°c fan 2

Method

Weight out flour and salt together in one bowl and the water, yeast and olive oil in another. Make sure you mix the yeast into the water till completely disolved.
Add the yeast mix all at once and with a scrapping tool incorporate the ingredients. Make sure there is no flour pockets in the mix (this must be done by hand. not in a kitchen aid)
Scrap down the bowl, oil the dough and the sides of the bowl with olive oil and leave in a warm place or a proover till doubled in size (make sure it is in a big enough bowl lol)
Once it has doubled in size lift the bowl onto its side and turn the bowl so the dough sinks, but isnt knocked back completely. Once again leave it to return to the doubled size.
While you wait for the dough to proove get the topping ready and the trays. Use flat trays, 1/2" gastro trays if avaliable. Oil the tray and silicone paper it making sure you dont get oil on the top of the paper.
Once proved if you are making more then 1x the recipe you will need to weigh out 1kg for ea tray. oil a bowl and with a scrapper place 1kg guesstimat into the bowl presentation side down. (Once again making sure not to get oil on the side the will be placed on the tray)
Using the same bowl for weighing. oil one of your hands and working from the middle of the dough push out and pull the edges out with the un oil'd hand.
When the dough is even and pushed to the edges coat the top with a generous amount of oil and from the top working down push your fingers through the dough so it makes holes all the way to the tray. Give it another dash if oil and spread it so the oil fills the little holes. add your toppings and prove again till doubled in side and is very light to the touch, sprinkle over sea salt flakes.
Bake in the oven... 220°c fan 2 for 10mins, steam 6 times (depending on your over) then 240°c fan 3 for 4-5 mins, leave kn the tray for 5 mins and then transfur onto a cooling rack

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.