This simple dough and pizza sauce combo will have you well on your way to dinner with any toppings you want. When looking for a warm place to rest your dough, opt for a sunny spot or on the open door of the oven set on the lowest temperature. Once you’ve made your own pizza dough you’ll never go back to ready-made bases.
- 2 tsps (7 g) dry yeast
- 1/2 tsp caster sugar
- 3/4 cup (180 ml) warm water
- 2 cup (300 g) plain flour
- 1 tsp salt
- 2 tbsps olive oil
Combine yeast, sugar and water in a small bowl; cover. Stand in a warm place about 10 mins, or until frothy.
Sift the flour and salt into a large bowl. Stir in the yeast mixture and olive oil; mix to a soft dough. Bring the dough together with your hands. Add a little extra water, if necessary, to make sure all ingredients are incorporated.
Knead dough on a lightly floured surface for 10 mins, or until smooth and elastic. Push the dough with the heel of your hand, and give it a quarter turn each time. Place the dough in a lightly oiled large bowl; cover. Stand in a warm place about 1 hour, or until doubled in size.
“Punch” the dough down with your fist, then knead on a lightly floured surface until smooth. Roll out as desired.
Tip: Makes one thick-crust or 2-3 thin-crust pizza bases. For a thick-crust pizza, use the whole quantity of dough or, for thinner crusts, make two or three pizzas from the one quantity of dough.
The dough can be made several hours ahead; store in an oiled bowl, covered with plastic wrap, in the refrigerator. (Refrigeration will slow down the rising of the dough.) Dough and sauce are suitable to freeze.