Basic Pizza dough

Makes 1 Pizza base or 1 Calzone base.
Prep Time 10 mins (plus 1 hour for dough to prove)
Cooking Time 15 mins
Ingredients

Method

To activate the yeast, mix together the sugar and water in a small bowl.
Sprinkle the yeast on top of the mixture then mix until dissolved and leave for 5 minutes.
Mix 6oz/175g flour,¼tsp salt with the yeast mixture and add 1 tbsp extra virgin olive oil.
Stir until you have a smooth, soft dough.
Put a light dusting of flour onto a clean work surface, then turn out the dough and knead (see cooks tips) for 5 minutes.
Put the dough into a clean bowl, cover with oiled cling film and leave for 1 hour to prove in a warm place. (see cooks tips)
Put a light dusting of flour onto a clean work surface, then turn out the dough and knead for a further 2 minutes.
Roll out the dough.
For the thin base roll out so that it will easily fit over a 12" pizza pan and using a sharpe knife, trim around the edge.
For a thicker base roll out the dough to approx 10" diameter, place on a 10" pizza pan.
For the thin base.
Add your topping and cook in a preheated oven, 230° C/ 450° F / gas mark 8 for approx 10 minutes.
For the thick base.
Add your topping and cook in a preheated oven, 230° C/ 450° F / gas mark 8 for approx 15 minutes.

Equipment

Cooks Tip

To prove the mixture, place the bowl on top of a saucepan of warm water
Kneading dough
Place prepared dough onto a floured work surface.
With your hands, form the dough into a ball, then press down and away from you with the heels of your hands.
Fold the dough back over itself, turn about a quarter of a turn, then press again.
Repeat this process for the specified time, which may be anywhere from 5 to 20 minutes.
Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough, it should spring back.

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