Mixing time 30 minutes, resting time 1 hour, cooking time 15-20 miutes
- 100 mls warm water
- 1 teaspoon sugar
- 1 teaspoon dried yeast
- 2 teaspoons Olive Oil
- 1 teaspoon salt
- 160 grams OO flour
Mix first 3 ingredients together in your stand mixer and leave for 15 minutes to froth
Add the oil and mix well, then add the flour to the wet ingrdients.
Using the stand mixer and the dough hook, mix on low speed until the mixture starts to come together. (You can knead this by hand but it does take a lot of elbow grease so I prefer the mixer) Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed.
Coat your hands in a bit of olive oil and form the dough into a ball.
Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, about 1 hour.
when the dough is resting heat your oven to as hot as it will go and add a piza stone
After the dough has doubled in size knock down and dump the contents of the bowl onto lightly floured (I use a 50% flour and 50% semolina) parchment paper and roll out to desired size.... this dough makes a 12-14 inch thin crust pizza!
Let stand another 15 minutes to allow for shrinkage, then roll again or stretch with lightly oiled fingers to a 12-14 inch circle.
Top with sauce, cheese & toppings of your choice....don't overload it though...less is best.
Transfer entire pizza (including parchment paper) onto preheated pizza stone.
Turn down the oven to 400 degrees and bake on the preheated pizza stone for 8-10 minutes.
Remove and let cool 10 minutes before cutting. Top with fresh Basil leaves to serve.