3 cups + extra 1/2 cup cake flour you can use bread flour as well
10 g pkt instant yeast,
2 tsps sugar,
1 tsp salt,
2 tbsp olive oil,
1 cup lukewarm water.
Add sugar and yeast to warm water, let it froth about 5 mins.
Add wet to dry ingredients, bringing dough together using the 1/2 cup extra flour.
Knead on floured surface for 5 mins.
Let rise for 1 hour, dough must double, knock back dough and knead a further minute, then roll out with rolling pin quite thin ( we like thin base ) to fit your large baking trays.
I used 2 trays that were greased with oil.
Place dough in trays *** and with your hands spread some olive oil over then I sachet tomato puree then tomato and garlic that has been grated, throw off juice otherwise pizza bottom will be soggy.
Then add your toppings.
Anything you care for: ham, salami, mozarella cheese, mushrooms, green and red pepper, chilli, black olives, crumbled feta cheese, rocket, artichoke, eggplant, sprinkle of origanum.
Bake in preheated oven 180 C for 30 mins.
Top pizza with sliced avocado.
*** Or roll your pizza dough into rounds place on a pizza stone or use the back of an oven baking tray
Prepared, tried and tested by: Gail Haselsteiner
