Makes 170g dough (enough for one 30 cm pizza)
- 1 teaspoon dried yeast
- 1 teaspoon salt
- 100 ml warm water
- 2 teaspoons olive oil, plus extra, for greasing
- 160 g plain (all-purpose) flour, sifted
Put the yeast, salt and warm water in a small bowl and whisk until just combined. Gradually whisk in the olive oil, then leave in a warm place for 10 minutes, or until the mixtures starts to bubble.
Add the flour and knead for 15 minutes, or until the dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around in the bowl to coat it with oil, then place in the bowl, cover with a clean cloth and leave in a draught-free spot for 1 – 1.5 hours, or until doubled in size. I find a slightly warm oven is a great place to put it and leave it to grow.
Punch down the dough to expel trapped air. (At this stage, the dough can be covered in plastic wrap and refrigerated overnight or frozen. Bring back to room temperature before continuing.) Place the dough on a baking tray lined with baking paper, cover and leave in a draught-free spot for 15 minutes, or until raised by half again. The dough is now ready to use.
Roll dough out into 30cm round shape, then prick all over with a fork. Add desired toppings.