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Prep time: 30 mins
Cooking time: 35 mins
1 lb strong white flour
1 sachet dried yeast
1 tsp sugar
1 tsp salt
300ml warm water
2 tbsp olive oil
Heat the oven to 200oC/180oC fan/ Gas mark 6.
Mix all dry ingredients (flour, yeast, sugar, salt) together in a bowl.
Add olive oil to the mix and slowly add the warm water. Mix well.
Keep adding water to the mixture until it starts to come together.
Keep moving the dough to ensure there are no pockets of flour.
(If you are using a stand mixer leave the mixer on slow/med speed as you add the water until you get a tacky dough).
Apply a little oil or flour (to prevent sticking) to your hands and rub on your work surface. Tip the dough out of the bowl and knead the dough for about 5 minutes until it feels smooth and stretchy.
(If you are using a stand mixer turn it up to high for 5 minutes).
Split the dough into 4 equal parts to serve 4 people.
Stretch or roll the dough out until flat and no thicker than 2cm.
*Place on a baking tray before adding toppings for easy transfer*
Add tomato puree/pizza sauce and toppings as preferred and bake in oven for about 15-20 minutes.