electric mixer (cake mixer) with a dough hook attachment
Oiled bowl
Damp tea-towel
Materials
500gramsStandard Edmond's flour
1½tspEdmond's Instant Dry Yeast
1tspsalt
50mlolive oil
300mllukewarm water
Instructions
Combine the flour, instant yeast and salt. Add the water and olive oil and knead the dough in an electric mixer for 5 minutes.
Tip the dough on lightly floured bench and knead into a ball. It should feel smooth.
Put into an oiled bowl, cover with a clean damp tea towel and leave somewhere warm to double in size, around 1-2 hours.
Divide the dough into 4 (or 6), roll into balls and cover with a clean damp tea towel (if not planning on using all the dough at once put what you aren’t using into a zip lock bag and freeze. Simply defrost and roll out). Leave for 10 minutes.
Roll out thinly on a lightly floured surface to 2 mm thickness. Cover with toppings.
Place into Wood Fired Oven and cook for 2-3 minutes or until the crust has a hollow sound when you tap it.