Ingredients (makes 1 base)
- 90ml Warm water
- ½ cup Plain flour (sifted)
- ½ cup Type 00 flour (sifted)
- ¼ tsp. Caster sugar
- ¼ tsp. Salt (flakes)
- 1 tsp. Dry yeast
- 1 tbsp. Olive oil
Ingredients (makes 3 bases)
- 270ml Warm water
- 1 ½ cup Plain flour (sifted)
- 1 ½ cup Type 00 flour (sifted)
- ¾ tsp. Caster sugar
- ¾ tsp. Salt (flakes)
- 3 tsp. Dry yeast
- 3 tbsp. Olive oil
- Have extra plain flour and oil on your workbench as you’ll need a little extra for kneading and resting your dough.
- Wooden Spoon
- Measuring Jug
- Mixing Bowls
- Cling Wrap
- Start by diluting the sugar and salt in the warm water. Add the dry yeast and stir. Leave for 5 min or until foamy.
- In separate bowl, combine both types of flour. Add half your flour in the water mixture and give it a quick mix.
- Add the tablespoon of olive oil and the remaining flour to your mixture and combine well.
- Now it’s time to roll up your sleeves and work the dough! Lightly flour your work bench and knead the dough for 5 min. It should feel smooth and springy to the touch.
- Coat a clean bowl with a bit of olive oil and place your dough in the center. Leave to rest for 1 hour and cover with cling wrap. Your dough will double in size.
- Release the air by gently pressing into the dough. Give it a light knead until smooth once more. For more handy tips click here.
- If required, divide into 3 equal parts and roll. You can now add toppings to your liking!
Have extra plain flour and oil on your workbench as you’ll need a little extra for kneading and resting your dough.
Type OO is white flour that has been finely milled. Traditionally used for Italian cuisines, perfect for breads, pasta and pastries too.