Updated May 2017
This amount of dough makes two family size pizzas.
2 teaspoons dried yeast
1 teaspoon caster sugar
1 cup lukewarm water
2 cups strong bakers flour
1 heaped teaspoon salt
1 tablespoon olive oil
Add fresh herbs such as rosemary to dough at this stage for extra flavour if desired
In large bowl mix sugar into lukewarm water, then add yeast.
Leave for about 5 minutes until puffy. Add dry ingredients and oil, mix well in the bowl, then place dough onto floured bench and cut in two. Use palm of your hand to lightly roll each piece of dough in a circular motion until ball shaped.
Brush olive oil over pizza trays and after rolling each ball of dough into small rounds half the size of pizza trays, using a rolling pin (lightly and sparingly), place the rounds on pizza trays and continue to gently push dough with your fingers out to edges of trays, pressing down firmly around the outside edges so it will not rise away from edges. Leave to rise at least 2 hours, the longer the better, then cover with favourite toppings. Or, alternatively, you can leave the kneaded dough in the bowl to rise, then knead again and roll out, place on pizza trays and then add toppings.
Bake in 220° forced fan oven for 20 – 25 minutes. You can use a pizza stone in middle of oven and heat it for at least 40 minutes before placing the pizza tray onto it.
Ideas for toppings:
I grate New Zealand easy-melt Mainland Colby cheese, or Italian Mozzarella, and finely chop an onion to use as a base over the rolled-out dough which has first been brushed with tomato sauce or tomato pesto. Add things like olives, onions, & halved cherry tomatoes, or pineapple, bacon, mushrooms & onion, or chopped leftover sausages or ham etc etc. When cooked, sprinkle with fresh rocket or basil.