Bread Flour

2 Ingredient Pizza Dough

This was a bit of a revelation, Pizza in 15 minutes! I think this would be great to try with kids too as it make a really easy dough to work with. I used smoked cheddar because its what I had and it was delicious! Obviously use mozzarella if you prefer. 

2 Ingredient Pizza Dough

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 1 person

Ingredients

  • 1 mug/small cup Strong bread flour
  • 1 mug/small cup Unflavoured yogert
  • 1 tsp Salt
  • 5 tbsp Passata
  • 1 tsp Dried Oregano
  • 1 handful Cheese

Instructions

  • Preheat your oven to 240 degrees or the maximum it will go
  • Mix the yogert and flour together until they form a dough
  • Add more flour so it doesn’t stick and roll the dough out into a thin circle
  • Add a thin layer of passata and the cheese, oregano and some pepper
  • Cook for about 7 minutes

Overnight Bread

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5 from 1 vote

Overnight Bread

This is the most wonderful bread i’ve ever managed to make at home. Its incredible airy and light as well as having a crunchy crust on the outside from the pot you cook it in. It’s also incredibly low effort – no kneeding needed. Just mix, leave and bake.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: French
Keyword: baking, bread, loaf
Servings: 6 people
Author: nellbymouth

Ingredients

  • 500 g Strong white bread flour or self-raising flour
  • 7 g Dried yeast
  • 5-10 g Salt
  • 300 ml Water

Instructions

  • Mix together the flour, salt and yeast and add the water, bringing it together into a dough with a spoon and your hand if needed. You don’t have to kneed it at all, just cover the dough in a bowl with cling film or a tea towel and leave it somewhere it won’t get knocked over – doesn’t need to be somewhere warm, anywhere will do
  • The next day (try to leave it for at least 8 hours but up to 12 or even longer is fine too), turn your oven up to the highest temperature it will go to (around 240 degree is good) and leave your pot in there whilst it heats up. When the oven is at temperature pull out your screaming hot pot and add a sprinkling of flour in the bottom (which will help it not stick).
  • Take the ball of dough out of its bowl and shape it approximately into a ball with help from a bit of flour. Drop the ball into your pot and put the lid on
  • Bake the bread with the lid on for around 30 minutes – it should be smelling lovely by then. You’ll be very surprised how much it expands while in the pot (i think this is from the release of steam). Then remove the lid and bake for another 15-25 minutes to get the top as nice and golden as you like it.