Prep 50 mins
Cook 20 mins
This is the best pizza base this is the one i always use
- 7 g dry yeast
- 4.92 ml caster sugar
- 2.46 ml salt
- 473.18 ml plain flour
- 29.58 ml olive oil
- 177.44 ml warm water
- 59.14 ml semolina
- Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Sift flour into a bowl.Add semolina. Add yeast mixture and oil . Mix to form a soft dough (you may need more warm water). Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
- Use your fist to punch dough down. Knead on a lightly floured surface until smooth.
- Once you have toped you pizza put into oven in a pizza pan or stone for 20 minutes or until base and cheese is golden brown.