- 1 kg strong white bread, or
- 800 g strong white bread flour and 200g wholemeal flour
- 1 level tablespoon fine sea salt
- 2 x 7 g sachets of dried yeast
- 1 tbsp golden caster sugar
- 4 tbsp extra virgin olive oil
- 650 ml lukewarm water
- Mix the flour(s) and salt in a large mixing bowl.
- In a jug, mix the yeast, and sugar into the water and leave for a few minutes, then pour into the flour with the olive oil.
- Mix together, then turn it out onto a clean work surface. Knead until you have a smooth, springy dough.
- Dust the mixing bowl with flour, and place the ball of dough back in it. Dust the top with flour, cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough.
- The dough is no ready – you can use it straight away, or keep it in the fridge until required.
- If you are using the dough straight away, divide the dough up into 6-8 little balls (for a medium sized pizza). Roll the pizzas out about 15 to 20 minutes before you want to cook them.
- If you want to use them later, roll the dough out into rough circles, about 0.5 cm (1/4 inch) thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with cling film, and pop them into the fridge or freezer.