This is really simple, only requires one proving (where the dough rises) and although you can use Italian 00 flour, I don't always have it, but I always have plain flour, which works a treat. This makes enough for one big pizza.
Ingredients
- 250g Plain Flour
- Half a sachet of easy blend yeast (or 3 tablespoons of fresh)
- Half teaspoon of salt
- A couple of pinches of white pepper
- 150 ml warm water (not hot or you'll murder rather than rehydrate the yeast)
- 2 tablespoons of olive oil
- Combine the dry ingredients
- Add the olive oil and the water, and combine it all using a large knife
- Once its all combined, turn it out onto a lightly floured surface
- knead the dough for 5 minutes. You'll feel it change texture and become smooth and elastic
- Put the dough ball into a lightly oiled bowl, cover with clingfilm and leave for an hour in a warm place.
- Once the dough is risen to double its original size, put it onto a lightly floured surface
- knock it back (knock the air out of it)
- Lightly knead it again just for a minute or two, don't want to overwork it
- Roll it out
- Place on an oiled, lined baking sheet, ready for your pizza topping
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