- 155 g strong white flour
- 155 g plain flour
- 1 teaspoon salt
- 15 g (3 teaspoons ) fresh (compressed ) yeast or 1 teaspoon dried active yeast and 1 teaspoon sugar ; or 1 teaspoon easy blend yeast .
- 185 ml hand-hot water
- 1 tablespoon olive oil
Make dough as per my traditional pizza dough recipe. When dough has doubled in size knock back and knead briefly.
Thoroughly oil a 25 cm deep pan pizza tin or sandwich tin. place dough in the centre and press out to the edges using your knuckles .
Cover with cling film and place somewhere warm for 1 1/2 hours , until risen almost to the top of the tin
use as per your recipe or prefered topping