Preparation time: 20 min + 1 hour minimum for dough to rest
Cooking time: 10-15 min
Makes: 2 large pizzas
15 g yeast
250 mL tepid/lukewarm water
1 tablespoon extra virgin olive oil
425g plain flour, plus extra for dusting bench
Combine yeast, water, sugar, salt and oil in small bowl,
do not mix as such.
Leave in sink for a few minutes until starts to froth up.
Pour yeast mix into larger mixing bowl, then add flour, mix together.
Should now be able to take out with hands and put onto a floured surface
to knead. If not, add a wee bit more flour.
Knead well on bench lightly dusted with flour.
Roll into large bowl, roll such that most of surface is unbroken.
Place onto place, lightly dust with flour and cover with cling wrap.
Leave in warm place for at least an hour; could put plate on top of
the dirty mixing bowl filled with warm water.
Warm oven to maximum temperature.
Take out dough, re-knead on bench..
Divide into two, roll out into large, thin base.
Place on lightly-oiled pizza tray. Using a fork, make small pricks over
the base (known as 'docking' - this will help it cook and not develop
pockets of air).
Top with favourite pizza toppings; we recommend a simple tomato and
herb mix; top with small amount of grated cheese, thinly sliced mushrooms;
sun-dried tomatoes; sliced capsicum and chicken pieces. Finally, some
more grated cheese but not too much.
After cooking until cheese golden brown, take out of oven. Scatter some
thinly sliced mozzarella cheese on top, let sit for 1-2 minutes until
beginning to melt. Serve to mouthwatering guests!