Ingredients:

  • All-Purpose Flour (12.7 oz / 360g)
  • Instant Dry Yeast (0.35 oz / 10g / 1 packet)
  • Fine Sea Salt (0.35 oz / 10g)
  • Lukewarm Water (10.6 oz / 300ml)
  • Olive Oil (1 tablespoon / 15ml)

Instructions:

  1. Combine lukewarm water and yeast in the mixing bowl. Let stand for 5-10 minutes, until foamy.
  2. In the same bowl, add flour and salt. Mix well.
  3. Add the foamy yeast mixture and olive oil to the flour mixture. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for 1-2 hours, or refrigerate for 2-24 hours.
  6. Gently punch down the dough. Divide into 2-3 portions. Shape each into a ball.
  7. Cover the dough balls and let them rest for 30 minutes at room temperature.
  8. Preheat oven to its highest setting with a pizza stone or baking sheet inside.
  9. Gently stretch each dough ball into a 12-inch circle.
  10. Place the stretched dough on a pizza peel. Add your favourite toppings. Slide onto the preheated stone. Bake for 8-12 minutes.