Yield: 2x 20cm（8 inch）pizzas
Ingredients:
- 125 ml lukewarm water
- 1/2 tsp sugar
- 1 tsp instant dry yeast
- 3 tsp olive oil (or vegetable oil)
- 200 gm bread flour
- 1/2 tsp salt
- In a mixing bowl, combine the lukewarm water and sugar until sugar dissolved. Mix in the yeast and leave it in a warm place for 5 to 10 minutes, or until frothy. Stir in the olive oil.
- In a large bowl, sift in the bread flour and salt. Pour the yeast mixture over the dry ingredients and form a dough. Turn the dough out onto a clean work surface and knead the dough until smooth and elastic, about 5 to 10 minutes. Roll into a ball shape.
- Place in a lightly greased bowl, cover with a plastic film or tea towel and leave in a warm place to prove for 45 to 60 minutes, or until doubled in size.
- Lightly dust a clean work surface with the extra flour and take the dough out. Use your fist to knock the dough back to let the air out. Cut the dough into two equal portions. Roll each into a ball shape. Place the dough balls on a lined baking tray, cover and leave in a warm for about 15 minutes. Roll each portion into a 20cm-diameter disc. Follow the instructions of referred recipe to make pizzas.
- Notes：
- The sugar water shouldn’t be over 40C / 105F, otherwise the yeast will die.
- You can make the dough discs well ahead and wrap with plastic wrap separately. Store in freezer until you’re ready to make pizzas. When you’re ready, just remove the dough disc from freezer and let it rest at room temperature for about 15 to 20 minutes until soft. Sprinkle toppings and pop it into oven to bake as instructed in the referred recipe.
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