-
1
In a mixing bowl, dissolve the yeast and sugar in the warm water
-
2
Beat in 1 cup of the flour
-
3
Combine the rest of the flour with the oil, salt, herbs, and olives, then add to the bowl.
-
4
Mix until you have a dough that is elastic, but easy to handle.
-
5
Add a little more flour or water if necessary.
-
6
Transfer the dough to an oiled bowl.
-
7
Cover the bowl with cling film.
-
8
Allow to prove for at least 2 hours at room temperature, or until the dough has doubled in size
-
9
Flick the dough so that it begins to drop, almost to it a original size.
-
10
Remove from bowl and place on your oiled work surface.
-
11
Knead then form into a long brick shape
-
12
Divide into as many equal-sized pieces as you like according to the size of pizza you want
-
13
Form into equal size balls and allow to prove again for at least 30 mins
-
14
Cut and divide into smaller balls if necessary.
-
15
Then take any dough balls you aren't ready to use, wrap in cling film then freeze
-
16
Shape with a rolling pin first, then your hands.
-
17
Make sure the middle is thinner by working outwards with your fingers.
-
18
Transfer to a baking tray or pizza stone.
-
19
Add your favourite toppings and herbs while on the tray
-
20
Cook at 220C/gas mark 7 (425F) on the bottom shelf of the oven, for approximately 15-25 minutes (rotating the tray halfway through) or until the crust is golden brown
