| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 1 kg of white bread or Tipo “00” flour
- 1 teaspoon salt
- 14 g yeast
- 1 tablespoon castor sugar
- 650 mls warm water
- 4 tablespoons olive oil
Ingredients
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Instructions
- In a jug, mix yeast, sugar and olive oil with the water and set aside
- Put the flour and salt in a bowl
- Make a well in the middle
- Pour yeast mixture into the well
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, until all the flour is mixed in
- Knead until you have smooth, springy dough
- Place ball of dough in a large flour-dusted bowl with a sprinkle of flour over it
- Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in plastic, in the fridge (or freezer) until required
- If using straight away, divide the dough into as many balls as you want to make pizzas – this amount of dough is enough to make six to eight medium pizzas
Recipe Notes
Equipment
Mixing bowl
Measuring spoons
Measuring cups
Rolling Pin
Optional Extras
1. Substitute up to 3 cups of plain white flour with whole wheat or rye flour
2. It’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them.
3. Don't roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out in advance roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
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