The Perfect Pizza Dough

TIME: 1.5 hours (includes 1 hour resting time)

Makes: 4 pizza bases

This recipe might seem easy, but it’s important to follow a couple of simple rules.
Firstly, use bakers flour or pizza flour - other flours just won’t make the same type of dough.
Secondly, don’t add your salt to the yeast. Salt can kill yeast and you’ll end up with a slab of concrete rather than dough.

 Ingredients:

• 3 1/2 cups pizza flour (or strong bakers flour)

• 1 small dried yeast sachet

• 1 teaspoon Caster Sugar

• 15 grams fine salt

• 300 ml lukewarm water (not cold)

• 3 teaspoons of olive oil

Creating the Magic:

Put the flour in a heap on your bench, make a small well in the centre of the flour. Add the yeast and sugar to the well, then add in the oil and water.
Combine it all with your hands until the dough starts to come together.

Add the salt and knead the dough on a lightly floured surface for 10 minutes, or until it’s smooth and elastic-like.

Put the dough in a lightly oiled bowl and turn the dough over to coat it in the oil.
Cover the bowl with a tea towel and allow to stand for 1 hour, or until the dough has doubled in size (this might take more than an hour depending upon the temperature of the room).

Dust your bench with flour and knead the dough into a long tube shape.
Divided into 4 parts.

With a rolling pin flatten each part into a circle, then top with your favourite toppings and cook.