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.

 

 

 

Yield: makes 2 pizzas approximately 22cm diameter

Ingredients

• 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

Method

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.