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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This base always turns out great! Makes one 30cm/12in base Preparation time does not include 60 minutes proving of the dough. Baking time depends on toppings and type of oven. I usually slip my pizzas onto a baking stone midway through the baking process so as to crisp the underside. Ingredients:
1 1/2 cups strong white flour |
1/4 teaspoon salt |
1 teaspoon dried yeast |
1 tablespoon olive oil |
2/3 cup hand-hot water |
1 teaspoon oregano |
Directions:
1. Sift together the flour and salt into a large bowl and stir in the dried yeast and oregano.
2. Make a well in the centre of the flour mixture.
3. Add the olive oil and gradually add enough of the warm water to make a soft dough. The amount of water will vary according to the flour but the dough must be malleable.
4. Knead the dough on a floured surface until smooth and elastic - about 10 minutes.
5. Place dough back in clean lightly oiled bowl and turn it around to coat it with some of the oil; cover with cling wrap and leave in a warm place to prove .
6. After the dough has doubled in size (approx 60 minutes), knock it back and knead again for about 3 minutes.
7. Shape and top as desired.
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