Makes one thick or two thin 30 cim pizza bases
7g sachet dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup warm water
2-1/2 cups plain flour
2 tablespoons olive oil
2 teaspoons semolina or polenta
- Combine yeast, salt, sugar and water in a small bowl. Stand, covered with plastic wrap, in a warm place for 10mins or until mixture is foramy. Sift flour into a large bowl. Make a well in the centre, add the yeast mixture, mix to a dough.
- Knead the dough on a lightly floured surface for 5 mins or until smooth and elastic. For thick pizza, rol dough out to 35 cm round. For thin pizza, divide dough in half and roll out each portion to 35 cm round.
- Brush a 30 cm pizza tray with oil, sprinkle with semolina or polenta. Place dough onto tray, tuck edges under to form a rim. Top and cook according to recipe.
