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1
Make sure that the room where the dough will be prepared is warm.
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2
In the winter, a temperature of about 22 degrees C and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
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3
As a first step, activate the yeast.
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4
Take 150 ml of warm water and put it into a jug.
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5
Add the granulated yeast and the sugar and give a stir.
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6
Cover the jug with a cloth and wait for 15 minutes.
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7
Meanwhile, put the flour into a large bowl and sprinkle with sea salt.
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8
Stir so to evenly distribute the salt within the flour.
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9
After 15 minutes, you should have a frothy layer inside the jug.
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10
Give another stir.
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11
tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
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12
Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
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13
Add the extra virgin olive oil.
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14
Give a good stir so that all the ingredients are well mixed together.
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15
Pour the bowl contents onto the working surface and start to work the dough energetically.
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16
Press, extend forward and roll backwards for 10 minutes.
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17
The dough should become smooth and elastic and you should have the feeling that it is sweating.
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18
Coat the dough ball with flour and prepare it for the rising.
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19
For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface.
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20
In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick.
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21
Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
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22
Spread some flour onto the working surface.
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23
Take the risen dough and work it again for a couple of minutes.
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24
Then, divide the dough in five parts and make a small ball of each part.
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25
Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
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26
The pizza base should be very thin; a couple of millimetres thick.
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27
Spread some flour onto the pizza tray and then lay the pizza base onto the tray.
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28
Top with pizza toppings as you like.
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29
Set the oven at the maximum temperature (usually 240 degrees C - gas mark 9) and pre-heat it properly.
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30
If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook.
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31
Fan assisted ovens may require a different cooking time.
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32
After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.
