| Pizza is one of those foods that when you get a | | | | benchtop. Knead the dough for about 5 minutes by |
| craving for it nothing else will do. You can always get | | | | squishing flat, folding in half, squishing flat again and |
| one delivered, but there is so much more satisfaction in | | | | repeating. As you knead, you should find that the |
| making your own dough and stretching it, topping it, and | | | | dough loses its stickiness and becomes more smooth |
| baking it. This recipe makes two great tasting, thin | | | | and supple. |
| crust bases. | | | | 6. Split the dough into two equal lumps and shape each |
| Ingredients (makes 2 pizzas)o 300g White Flour - 1.5 | | | | lump into a ball. Sprinkle the dough balls with flour and |
| cupso 200ml Water - 4/5 of a cupo 8g Instant Dried | | | | cover with plastic wrap. Leave in a warm place to rise |
| Yeast - 2 heaped tspo 8g Sugar - 2 tspo 6g Sea Salt | | | | for one hour. |
| - 1 heaped tspo 15ml Olive oil - 1 tbsp | | | | 7. The dough is now ready to use. Shape each dough |
| Technique | | | | ball into a pizza base by pressing it into shape with |
| 1. Mix all of the dry ingredients together in a large | | | | your fingertips or rolling out. Place each base on a |
| mixing bowl. | | | | floured peel or a pizza tray if preferred, add your |
| 2. Pour in the water and stir just until mixed in. | | | | favorite toppings and cook your on a preheated pizza |
| 3. Add the oil and keep stirring until you have a nice | | | | stone! |
| smooth mixture. | | | | TIP: If the bases keep springing back when you are |
| 4. Cover the bowl and allow the dough to rest for ten | | | | shaping them, get them pressed out half way to their |
| minutes | | | | final shape and then leave to relax for 5 minutes |
| 5. Turn out the dough onto a floured board or | | | | before you finish shaping. |