Makes approx 450g pizza dough
15g/3 tsp fresh yeast (or 10g/2 tsp dried yeast)
300ml/10 fl oz tepid water
20ml/5 tsp rapeseed or olive oil
10g/2 tsp fine sea salt
500g/1½ lbs strong white flour
Preheat oven to 220°C
Equipment: Large Wide Bowl, baking tray
- Sponge the yeast in 250ml/5 fl oz of tepid water, leave in a warm place for about five minutes.
- In a large wide mixing bowl sieve the flour and salt. (Alternatively, you can do this directly on the worktop).
- Mix in the oil, make a well in the centre.
- Pour in the sponged yeast and most of the remaining lukewarm water.
- Mix to a loose dough adding the remaining liquid or a little extra flour if needed.
- Turn the dough out onto the work surface and then knead for about 10 minutes or until smooth and shiny, springy and elastic (if kneading in a food mixer with a dough hook, 5 minutes is usually long enough).
- Put the dough in a large bowl. Cover the top with cling film, leaving enough room for dough to double in size (yeast dough rises best in a warm moist atmosphere).
- When the dough has more than doubled in size, 1½ - 2 hours, knock back by punching the air out of it. Divide by weight into the amounts needed for shaping.
- Round up and allow to proof (intermediate proof) for 10 minutes.
- Shape the dough into a ball and transfer to a baking sheet lined with parchment and cover with a light tea towel..
- Allow to prove (rise again) in a warm place, until the shaped dough has again doubled in size.
- The dough is ready when a small dent remains when the dough is pressed lightly with the finger.
- Use the dough for your pizzas.