Ingredients
3½ cups stone ground pizza flour (approx. 500g)
1⅓ cups warm water (approx. 325ml)
2 tsp salt
1 tsp sugar (optional – helps browning)
2¼ tsp active dry yeast (1 standard packet)
1 tbsp olive oil (optional – adds tenderness)
Method
Activate yeast (if using active dry yeast):In a small bowl, mix warm water and sugar. Sprinkle in the yeast, stir, and let sit for 5–10 minutes until foamy.
Mix the dough:In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until it forms a rough dough.
Knead:Turn onto a floured surface and knead for 8–10 minutes, until the dough is smooth and elastic.
First rise:Place in a lightly oiled bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape:Divide the dough into 2 balls. Rest for 10 minutes, then stretch or roll out into pizza bases.
Top and bake:Add your favourite toppings. Bake in a preheated oven at 220–250°C (425–480°F) for 8–12 minutes — ideally on a pizza stone or steel for best results.
