- 3 teaspoons dry yeast
- 3 teaspoons sugar
- 3 teaspoons salt
- 1 tablespoon olive oil
- 1 cup lukewarm water
- 425 g bakers flour
Add yeast, sugar, salt, olive oil and water to a large bowl; stir until combined.
Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms.
Place dough ball into a lightly oiled bowl, cover with cling wrap.
Set aside in a warm draught free place for 30 minutes or until dough has doubled in size.
Turn dough out on a floured surface and knock back <em>(punch)</em> the dough to remove excess air, lightly knead.
Divide dough into 4 x 170g dough balls and set aside until required.
Makes enough dough for four x 23cm (9 inch) pizzas.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg