Ingredients
500g plain flour
1 salt
1.5 dry yeast
1 pinch sugar
1¼ cups warm water
1 tbsp olive oil
Allergy Advice
Contains Gluten
Equipment
- 1 mixer with dough hook
- 1 bowl
- 1 wooden spoon
- 1 plastic wrap
- 1 oven tray
Instructions
- Sprinkle yeast over warm water, add a pinch of sugar, stir with a wooden spoon quickly then leave to activate (approx 5 min).
- In a mixer with dough hook (or bowl) add flour and salt, mix to combine then when yeast has activated (top starts to foam) pour into the flour and mix on low speed adding 1 tablespoon on oil at a time until it forms into a ball.
- Remove from bowl and kneed for 3-5 minutes, until the dough is soft and pliable.
- Sprinkle flour in your bowl and place dough back in, cover with glad wrap and leave in a warm place for 30 minutes.
- When doubled in size cut dough in half then half again and roll out to make your pizza base. Place dough onto your oven tray before applying sauce and topping.
Notes
Tip
Because this dough recipe makes enough for two dinners (four pizzas), once I have split the dough in half, I wrap the half I dont need in glad wrap and freeze it until I need it.
Storage
Once the dough is split, wrap the unused portion in plastic wrap and freeze for later use.
