Make the perfect pizza base, with our super quick and easy pizza dough recipe
400 Grams Plain flour Plus a little extra for dusting
1 7 Gram Sachet fast action dried yeast
1 tsp Salt
1 tsp Caster sugar
2 tbsp Olive oil Plus a little extra to drizzle
1tbsp Cornmeal, semolina or polenta for rolling out
225ml Warm water
Before you begin making the dough, Put your pizza stone on in the oven or on the barbecue and preheat to maximum temperature, (around 240°C, fan 220°C, gas 9) allow them to get really hot.
Start by combining the dry ingredients, in a large mixing bowl add the flour, yeast, salt and sugar and mix well. Next make a well in the centre and add the oil and water and bring together as a dough. Tip out the dough onto a lightly floured surface and knead for 1 minute, until the dough looks smooth. Cover with the upturned bowl and leave to rest whilst you prepare your pizza toppings!
Once proved, split the dough into two even portions and roll each portion into a ball. Next sprinkle the cornmeal (or alternative) onto the work surface gently roll out the ball until the base is around 25cm wide. Stretch and press the pizza dough with your fingertips until it is about 30cm diameter, forming a thicker crust around the edges. The middle should be about 5mm thick, and the crust slightly deeper. Repeat this step with the second ball to make a second pizza.
Spread the pizzas with your chosen sauce and add your toppings, remember less is more, Too many toppings will cause your pizza to go soggy in the middle. Leave to rest for 10-15 minutes before baking, so that the dough starts to rise. Slide the pizzas onto the preheated pizza stones. Bake for 5-10 minutes until the base is golden and crisp, And the toppings are cooked and gently bubbling.
Calories 422, Carbs 78 grams, Protein 10 grams, Fat 7 grams, Saturated Fat 1 grams, Sodium 1.2 milligrams, Fiber 4 grams, Sugar 2 grams