Pizza Dough

Directions

• Mix all dry ingredients.
• Add oil and water, and lightly knead to make a soft, semi-sticky dough. Make sure not to over-knead the dough. It doesn’t have to be a smooth ball at this point.
• Cover with a lightly damp cloth and leave in a warm place (like an oven) for 5-6 hours (or overnight).
• Check on the dough after 2 hours. It should have risen (i.e. doubled in size and web-like air pockets should’ve form on the sides of the bowl).
• You will need to proof your dough every 1.5-2 hours. This means that you take the dough out of the bowl and knead it for a few minutes to form a smooth ball. Even pick it up and whack it on the counter a few times! Cover and leave to proof again. You only need to do this 2-3 times.
• Pre-heat oven to 190C.
• Since this recipe makes 3 large (or 4 medium) pizzas divide the dough into equal portions.
• Roll into a round circle 1/2 cm thick. If using a rolling pin make sure you’re gentle/light-handed when rolling the dough. You don’t want to knock all the air bubbles out. I like to roll out just half way with the rolling pin and use my hands to stretch it out further.
• Place on a pizza pan and even it out with your hand.
• Make light holes in the dough by poking with a fork.
• Leave the dough to rise for another 10 mins before baking.
• Bake the dough (without toppings) for 10 minutes.
• Now add toppings and bake for another 5-10 minutes (or until your toppings are done and cheese has melted).