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Ingredients
(Enough for 6 medium pizzas)
800g unbleached plain flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 tbsp extra virgin olive oil
Approx. 400ml warm water
Method
Combine all dry ingredients in a large bowl and mix well.
Pour in the olive oil and enough warm water to form a dough.
Knead until the dough is smooth on the outside.
Cover with cling wrap and place in a warm spot for at least 1.5 hours (or until doubled in size.)
Once doubled in size, knock out the air and re-knead into a ball.
Cut the required size of dough balls with a knife and roll into pizza shape.
Any leftover dough can be stored and refrigerated in Lock ‘n’ Lock container for up to 4 days.
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