2 HRS 30 MINS
- 300mls warm water
- 1-2 teaspoons active dry yeast
- 450g white bread flour, preferably '00'
- 1 teaspoon salt
You will need:
Sieve the flour and salt together onto a bench and make a well in the center. Pour in the water. Mix until you have a soft ball of dough (add more flour or water as necessary). Knead the dough by hand for 12 minutes until smooth and bouncy.
Lightly oil a bowl and roll the dough around in this until it is coated. Cover lightly with plastic wrap, tea towel or a plastic bag and leave to rise in a warm, draught free place for 1.5 hours.
You can use the dough now, or for more flavour development, punch back, knead a few more times and leave to rise again for another 40 minutes.
Divide into 4 to 8 pieces
Stretch and roll out the dough on a floured/semolina board, add toppings and bake until crisp and bubbling.