A salty mussel chowder with a rich, creamy broth, and a no-bake pizza topped with sweet clams: two ways to make the most of the UK’s shellfish season
Put the flour, water, yeast, olive oil, salt and sugar in a bowl, and mix with your hands until it all comes together into a dough. Tip out on a lightly floured work surface and knead for about five minutes, until the dough is nice and elastic. Return to the bowl, cover and leave to rest for about an hour to an hour and a half, until doubled in size.
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