Pizza Dough

Ingredients
500 gm flour
Salt
300 ml tepid water (Tepid water is a mixture of two parts cold water to one part boiling water)
7 gm dried yeast
1/2  tsp sugar
30 ml olive oil for dough
Extra Virgin Olive oil

Method

Mixed flour with salt.
Add yeast to tepid water and stir in sugar and leave aside for 6 to 8 minutes.

In a mixing bowl, create a well in the middle of the flour mixture and add 100ml of yeast mixture and 15ml olive oil.

Add in the rest of yeast mixture and remaining olive oil.

Flour the kneading surface so that the dough does not stick.

Mix together with your fingers till you have a dough. Knead for 10 minutes till you have an elastic, even product.

Proving the Dough:

Place the dough in a bowl and drizzle generously with extra virgin olive oil.

Cover bowl with cling film and place in a warm area to prove for 50 minutes.

After the dough is proved, bash the air out and cut into small pieces for individual pizzas.
 
Dust the work surface and rolling pin with some flour before rolling out the dough.