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- 1 cup lukewarm water
- 2 teaspoons dry yeast
- 1 ¼ teaspoons sugar
- 1 ¼ teaspoons salt
- 1 ½ tablespoons olive oil, plus extra, for greasing
- 475 g ‘strong’ (bread flour) plain flour plus a little extra for dusting
- In a small bowl, mix the lukewarm water, yeast and sugar together until combined, then leave in a warm place for 5 minutes or until frothy.
- Stir in the olive oil into the water and yeast mix.
- Sift the flour and salt together into a large bowl.
- Making a hollow in the flour mix and use your hands to bring the mixture together to form a dough. (This step can be completed in a heavy-duty food mixer using a dough hook.
- Turn the dough out onto a work surface and use the heel of your hands to work the dough for 5 minutes until it is smooth and elastic. Lightly grease the inside of a clean dry bowl with oil and add the dough cover with tea towel or cling wrap and leave in a warm (not hot) place to raise for 45–60 minutes or until doubled in size.
- Dust a clean work surface lightly with the extra flour and tip out the dough. Use your fists to knead and work (knock back) the dough to let any air out. Separate the dough into 4 portions and then kneading and working each portion separately form them into 4 balls.
- Place the dough balls on a lightly greased baking tray, cover and leave in a warm place to prove and raise for another 15 minutes. Roll out to make four pizza bases. Transfer to baking trays or pizza trays.
- Top with your favourite topping and bake in a preheated hot oven or pizza oven about 220°C for about 20 minutes.
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