- 300gm flour type 00
- 50gm semolina
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon yeast (approx. 7gm)
- 1 tablespoon extra virgin olive oil
- 200ml lukewarm water *
Sieve the flour. Add the salt and olive oil. Add the yeast. Dissolve the sugar in the water and add very slowly to the flour mixture, while kneading to form sticky dough. Form into a ball and stamp a few timed on the working bench. Place in a bowl and cover with a damp cloth. Leave to rise for an hour **. Roll out on a board sprinkled with semolina to form the pizza base. Place in a greased pizza pan. Leave to rise in a warm place while preparing the pizza topping****.
* If the water is too hot it will kill the yeast.
** The dough should rise to double the size in an hour.
*** The dough itself or the baked pizza base (baked in a preheated oven (200ºC fan forced) for 15 minutes) may be frozen and used later.