Timing wise: it is good to roll the pizza dough about 15-20 minutes before you want them to cook
Don’t roll and leave hanging around a few hours, though if if you are working in advance it is better to leave your dough with cling film in the fridge, however if you want them to get rolled out before your guest arrive, simply roll the dough out into circles .05cm thick and then place in slightly larger plate rubbed with olive oil and floured dusted tinfoil.
You can stock pizzas cover with clingfilm and pop them into fridge …
Ingredients – serve 6 to 8 medium sized thin pizza bases- cooking time 15 to 20 mins at 200○C
1kg white bread flour or 800g strong white bread flour or tipo of flour can find in Italian deli plus finely ground semolina
1 tsp fine sea salt
2×7 dried yeast sachets
1 tbsp castor sugar
4 tbsp extra virgin olive oil
650 ml lukewarm water
Sieve the flour, and salt into a clean surface and make a well in the middle.
In a jug mix the yeast, sugar, and olive oil into water and leave for a few minutes, then pour into the well using a fork, bring the flour gradually from the sides and swirl it into the liquid.
Keep mixing drawing larger amounts of flour and when it all starts to come together….work the rest of the flour with your clean and dusted hands.
Knead until you have a smooth, springy dough.
Place the ball of dough in a larger dusted bowl then flour the top of it.
Cover the bowl with dump cloth and place it in a warm room for about an hour till the dough has doubled sized…
Recipe by : Jaime Oliver
Made by : Joy Smyth