Ingredients
| 750g bread flour | |
| 480ml lukewarm water | |
| 15g active dried yeast or 10g instant dried yeast or 30g fresh yeast | |
| 18g fine sea salt | |
| 20g extra-virgin olive oil | |
| 100g semolina or rice flour, for dusting |
Instructions
| 1. | Whisk a little flour into the lukewarm water, add the yeast and rest until frothy. |
| 2. | Mix in half the flour, then salt and remaining flour. |
| 3. | Knead for 8-10 minutes or in Halo Pro mixer on low for 4 minutes until smooth. |
| 4. | Cover and rest for 20-30 minutes until doubled in size. |
| 5. | Divide the dough into 5 x 250g balls, lightly oil or wet them and rest for 15-20 minutes until puffed up. |
| 6. | Heat the pizza oven to 450°C. |
| 7. | Stretch the dough on a semolina-dusted surface, pressing from the centre out, then lifting and rotating to finish the stretch. |
| 8. | Sprinkle semolina onto a pizza peel, transfer base and add toppings. |
| 9. | Launch the pizza into the hot oven and bake for 1-2 minutes, turning every 20 seconds. |