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“Taken from a library book, with amended notes I've learned from making it a couple of times. We don't make this often, but when we do it turns out great.”
7hrs 5mins
2 loaves

Ingredients Nutrition


  1. Cream the yeast in the water and wine.
  2. In a large bowl, mix the flour with the salt and make a well in the middle.
  3. Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
  4. Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
  5. Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
  6. Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
  7. Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
  8. Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
  9. Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
  10. Preheat the oven to 230°C/450°F.
  11. Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples. Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.

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