Pizza Dough: Makes enough dough for three 10-12 inch pizzas
- 255g/8oz plain flour, plus extra for dusting
- ½ tsp salt
- 1 x 7.5g sachet of easy-blend dried yeast
- 175ml/6fl oz tepid water
- 1 tsp honey
- 1 tbsp extra-virgin olive oil, plus extra for oiling
Making the Pizza Dough
In a large bowl, combine the flour and salt. Whisk together the yeast, water and honey and allow to stand for a few minutes until frothy, then stir through the olive oil.
Make a well in the flour and pour in the wet mix. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.
Turn the dough out on a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.
Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or clingfilm and set aside in a warm spot for about 45 minutes, or until it has doubled in size. Punch the dough down on a lightly floured surface, then knead again for a minute and place back in the bowl to rise for a further 10 minutes.
Divide the dough into three pieces and roll out into rounds as thinly as possible.