Pizza dough

ingredients

• Pizza dough

  • 2 teaspoon dried yeast granules
  • 1 cup warm water
  • 400 gram italian 00 flour
  • 2 teaspoon flaky sea salt
  • flour, for kneading and shaping dough
  • semolina, for kneading and shaping dough

method

• Pizza dough

  • 1

    Put dried yeast in a bowl and pour in warm water, stir once, then leave for 10 minutes or so until dissolved. Mix in oil.

  • 2

    Sieve flour and salt into a large bowl, make a well in the centre and pour in the dissolved yeast mixture. Mix together with a large fork, then knead with your fingers (it’s messy!).

  • 3

    Turn the dough onto a floured work surface (preferably wooden; avoid kneading on cold surfaces because this will cool the dough and inhibit the action of the yeast) and knead for 8-10 minutes, using as little flour as possible to prevent sticking, until the dough is springy and no longer sticky.

  • 4

    Put the ball of dough in a warmed, lightly oiled china bowl then turn it over so both sides of the dough are covered in oil. Cover bowl with plastic food wrap and leave in a warm place until the dough has doubled in bulk.

  • 5

    Punch the dough once or twice with a floured fist to deflate it, then scrape it onto a surface sprinkled generously with semolina. Wrap loosely in plastic wrap (if there is not enough semolina it will stick) and let it rest for 2-3 hours, or until ready to use. For longer storage, or if the temperature is very warm, refrigerate the dough, but bring it to room temperature before shaping.

  • 6

    Divide dough in half to make two pizzas, or into quarters to make four pizzas, or into 48 small pieces if making pizzette (mini pizzas).

  • 7

    If making pizzas, roll or shape into rounds or rectangles as called for in the recipe. If making pizzette, roll into balls, then press into small rounds on a tray lined with baking paper and sprinkled with semolina.