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1
Add the yeast to the warm water and give it a quick stir. Leave to sit.
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2
Measure the flour into a bowl with the salt. Give it a quick mix.
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3
Add the room temperature water to the yeast + water. Now add the olive oil. Give it another quick stir, then add all of it to the flour. Mix until a dough forms.
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4
Flour the countertop and pour the dough out onto it. You now need to knead the dough for about 5 mins. If it's not tiring, you're not doing it right. You need to stretch that gluten so that you have some delicious pizza dough.
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5
Oil the inside of a large bowl and place the pizza dough in it. Turn it around a couple of times to ensure it's coated in oil. Cover the bowl with clingfilm and place it in a warm corner of the kitchen. Allow to rise for 2 hours.
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6
2 hours later, poke the dough and giggle whilst you watch it deflate. Pour onto a floured surface and split it up. I usually get about 5-7 balls of dough out of this recipe. However, I make very thin crispy pizza, so if you want a large, doughy, deep pan pizza, I suggest making 3 balls out of this recipe.
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7
Shape the dough out either with your hands or a rolling pin. Brush the crusts with oil. Spread some sauce on it, sprinkle with cheese, top with your desired toppings and bake for 15-20 mins. Again, I like crispy pizza, if you like yours more doughy then check it from around 10-15 mins.
