This is just a basic pizza dough that can be used for any type of pizza topping you want. It makes enough for 2 traditional style pizzas or a few thinner crust pizzas. Remember when topping the pizza, not to put too much on top, especially in the middle, as it won’t cook before the crust burns.
Ingredients
3 cups Plain Flour (or 2 cups of plain and 1 cup of wholemeal)
2 tsp (7g/1 sachet) dried yeast
Large pinch of caster sugar
1/2 tsp salt
310ml (1 1/4 cups) warm water (a little more if using wholemeal)
1 tbs olive oil
Olive oil, for brushing
- Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre.
- Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
- Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
- Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
- Preheat oven to 230 C
- Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.
- Cook for about 15 to 20 minutes depending on ingredients.
