Makes enough for 6-8 bases
1 tablespoon caster sugar
2 teaspoon dried yeast
215 ml luke warm water (in two measurements 90ml &125ml)
450 grams plain all purpose flour
pinch of salt
3 tablespoons of olive oil
How to make Pizza Dough
Place sugar and yeast in a bowl and mix in 90mls of luke warm water. Leave in a warm place for 5 mins for yeast to activate. If the yeast doesn’t bubble or foam after 5 mins discard and start again. (Warm water is the key here. Too cold and the yeast wont activate, to hot and it will kill the yeast.)
While the yeast is activating place the flour and salt in a bowl, or in a mixer fitted with a dough hook, and make a well in the middle.
Once the yeast has activated pour into the well in the flour along with the olive oil and remaining (115mls) of warm water and mix. If using a mixer with dough hook, turn on lowest speed for 2-3 mins, then increase to next speed until dough is combined and comes away from the side. Then knead by hand for 2-3 minutes until you have a soft dough that is not sticky and dry to the touch. If mixing by hand bring the mixture together until it forms clumps, take out onto a well floured surface and knead for 7-8 minutes until you have a soft dough that is not sticky and dry to the touch.
Place dough in an oiled bowl covered with a tea towel in a warm spot for 1-1.5 hours until the dough has double in size. (Or place in the fridge for 6-8 hours to rise slowly)
Punch the dough down to its original size and then divide into 6-8 balls. At this point the dough can be placed in bags and frozen, or be used straight away. If using straight away flatten and roll dough into 30cm rounds.
This recipe makes enough for six pizzas. So, if you’re looking for some topping inspiration check out Marty’s six delicious pizza recipes: