This recipe is perfect for an at home pizza night. Add your preferred toppings and you’re good to go! You can also use this dough to make a Focaccia tray bake.
Serves 1 person
Method
- Put the flour, sugar, yeast and salt into a large bowl and rub in the olive oil with your fingers.
- Add the water and bring together. A dinner knife is great for this stage!
- Turn out onto a work surface and begin to knead and stretch. Don’t be tempted to add lots of extra flour at this stage – a wetter dough now will produce a finished product with a fantastic texture.
- You can oil your hands or the work surface to stop it from sticking. If it sticks to your hands, rub them together until it peels away.
- Knead for approximately 10 minutes until it is smooth and elastic.
- Shape into a ball and place into an oiled bowl and cover with cling film. Leave in a warm place to rest until doubled in size.
- Roll out your pizza base, making sure it’s not too thick – aim for it to be less than 1cm thick!
- Top with tomato sauce and veggies/cheese, then bake at 210 degrees for approximately 15 minutes.
- If making focaccia, press the kneaded dough into a lined baking tray and leave for about an hour until risen. Prod with your fingers and drizzle generously with olive oil. Leave to sit for another 20 minutes, top with olives/herbs/sea salt and then bake at 210 degrees for approximately 25 minutes.
Ingredients
Prep time: 15 mins (plus 1 hr resting)
Cook time: 15 mins
100g white flour
1tsp fast action dried yeast
Pinch salt
Pinch sugar
1 tbsp Olive oil
65ml lukewarm water
