INGREDIENTS

INSTRUCTIONS

TO ROLL OUT
You'll need a pizza stone or solid baking sheet measuring
14x11"/35x28cm.
Preheat oven to its lowest setting.
1 Begin by warming the flour slightly in the oven for about 10
minutes, and turn the oven off. Sift the flour, salt, yeast and sugar
into a bowl and make a well in the centre of the mixture. Add the
olive oil and pour in the water.
2 Mix to a dough, starting off with a wooden spoon and using your
hands in the final stages of mixing. Wipe the bowl clean with the
dough, adding more water if there are any dry bits left, and put on a
flat work surface (there shouldn't be any need to flour this).
3 Knead the dough for three minutes or until it develops a sheen and
blisters under the surface (it should be springy and elastic).
4 You can now either leave the dough on the surface covered by the
upturned bowl or put in a clean bowl and cover with clingfilm lightly
oiled on the side facing the dough. Leave until it looks doubled in
bulk, which will be about an hour at room temperature.
5 Having made the dough and left it to rise, preheat the oven to
230c/450f/Gas 8, along with the pizza stone or baking sheet.
6 Tip the dough onto a work surface that has been sprinkled
generously with cornmeal to prevent it from sticking.
7 Knock all the air out of the dough and knead for a couple of
seconds to begin shaping it into a ball. Dust your rolling pin with
cornmeal and roll the dough out to a circle that is about 10"/25.5cm
in diameter.
8 Finish stretching it out with your hands, working from the centre
and using the flat of your fingers to push the dough out.
9 It doesn't need to be a perfect round, but you want it to be a
fairly thin-based pizza, with slightly raised edges. Top with a
desired topping.
Converted by MC_Buster.
Per serving: 182 Calories (kcal); 14g Total Fat; (67% calories from
fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 2132mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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