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1
Combine the yeast, sugar and warm water in a bowl.
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2
Stir well to dissolve the yeast and sugar.
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3
Let sit for 3-5 minutes to let the yeast bloom (or wake up).
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4
You'll see foam on top when its awake and ready to go.
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5
While you're waiting for the yeast, combine the flour, basil, oregano and salt in a large bowl.
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6
Stir well to evenly distribute the salt.
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7
Add the olive oil (it will get sired/mixed in during kneading).
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8
Once the yeast water is foamy on top (see photos below) stir it into the flour mixture.
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9
Stir it with a spoon until it forms a loose ball.
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10
Turn it out onto a counter and begin to knead the dough.
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11
Knead well for 10 minutes.
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12
Sprinkle flour on the countertop sparingly as you knead.
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13
If you add too much flour the dough will end up dense (more like a bagel) rather than light like a pizza dough.
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14
To use the dough the same day, form the kneaded dough into a ball (or cut and form into four small balls for individual pizzas).
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15
Spray a bowl with non stick spray, place the dough inside and turn it to coat with oil.
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16
Cover the bowl loosely and let it rise in a warm place for one hour.
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17
An hour later, after it has risen, punch it down to release some gasses and stretch it into a 16 round base.
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18
Bake in a preheated (completely preheated, no short cuts here) oven at 230C for 10-12 minutes or until the edges are brown and crispy.
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19
Making sure the oven is well heated before hand will ensure that the bottom cooks and gets nice and crispy.
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20
If you are going to add toppings, cook the pizza plain for a few minutes before adding the toppings and returning to the oven for the remaining time.
