The dough mixture is forgiving, if it feels a little sticky then add a sprinkle of flour until you get to a dough that is soft and pliable and not too sticky.
- 3 teaspoons yeast granules
- 1 teaspoon sugar
- 1 cup warm water
- 400g highgrade flour (approximately 3 1/4 cups)
- 2 teaspoons salt
- 2 tablespoons olive oil
Dissolve the yeast and sugar in the warm water and sit aside until frothy.
Sift the flour and salt into a bowl and make a well in the centre.
Pour the yeast mixture into the flour and using a knife mix in the olive oil.
Mix the dough into a ball, tip out onto a board and knead for 7 minutes until smooth and elastic. If you have a cake mixer with a dough hook then this is a great way to mix and knead dough.
Place the dough in a lightly oiled bowl and cover. Set aside in a warm place and leave for 2 hours until doubled in bulk.
Alternately you can make the dough in your breadmaker by using the dough setting.
Halve the dough and roll into 2 discs.
Cover with your favourite pizza toppings and bake for 15-20 minutes at about 250 C.