I ♡ Pizza!

I have discovered another fantastic recipe by my old friend Donna Hay (and I know H will back me up on this!). If you're in the mood for a delicious pizza, start here:

Basic Pizza Dough
1 tablespoon dry yeast
1 teaspoon caster (superfine) sugar
1 cup (250ml) lukewarm water
2 1/2 cups (375g) OO flour (pizza/bread flour)
1 teaspoon sea salt flakes
1 tablespoon olive oil

Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. This means that the yeast has been activated.
Place the flour, salt and olive oil in a bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough.
Kneed dough on a lightly floured surface for 3-4 minutes or until smooth and elastic. Divide the dough into equal size balls. Place on a lightly floured tray under a clean, damp cloth and set aside in a warm place for 30 minutes or until the balls have doubled in size.
Press each dough ball into a round and roll out on a lightly floured surface to the desired size. This recipe will make two 30cm round pizzas or up to twelve 15cm round mini pizzas (I usually make 4-5).

DH's Tips & Tricks:

• OO flour is a superfine flour used for making a good pizza dough. It's easy to roll out and stretch and results in a crisp crust when cooked.
  
• When making pizza it's important to preheat the tray or pizza stone at 220˚C for 10-15 minutes for baking the pizza. This maximizes the amount of heat that reaches the base, ensuring a crispy crust.
  
• Keep pizza bases in the freezer for quick meals. Just roll out the dough and layer between sheets of wax paper, cover well with plastic wrap and freeze for up to one month.
  

Top the base off with your favorite toppings and I can guarantee this could be one of the best pizzas you've ever had!