| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 30minutes | 10minutes | 1hour |
| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time | Passive Time |
| 10minutes | 1hour |
Ingredients
- 500 g Plain Flour
- 300 ml water
- 15 g dried active yeast
- 2 tbsp Olive oil
- 1 tsp Caster Sugar
- 10 g salt
Servings: people
Units:
Ingredients
Servings: people Units: |
Instructions
- Put the flour in a large mixing bowl
- Dissolve the sugar in 150ml of warm water (1 part boiling, 2 parts cold)
- Sprinkle with 15g of yeast and whisk
- Leave in a warm place for 15min until the surface is covered with froth
- Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients.
- Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy.
- Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
- Add the olive oil.
- Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 10 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.
- Cover with a damp tea towel or cling film and set it aside to prove. This gives the yeast time to work, the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room.
- Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to ‘knock’ out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times.
- Pre-heat your oven to the 300°C (or 250°C if it is your oven limit)
- Separate the dough in 4 and place one piece onto the lined baking tray and start preparing your pizza ingredients. (If you have more than one tray you can prepare more than one pizza at the same time with the remaining 3 pieces of dough)
- Roll out the dough and cover with your base, leave the side clear for you to be able to hold your slices later
- Put any ingredient you have in your fridge and that you want on your pizza: tomato, mushroom, cheese, egg, onions…
- Cook your pizza for around 10 min
- Time to destroy it
Recipe Notes
Avoid ingredient that could be too watery, it would make your pizza soggy
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