Ingredients 300 g plain flour
7 g sachet dried yeast
Good pinch of salt
1/2 teaspoon caster sugar
150 ml warm water
50 ml olive oil
extra olive oil for greasing
extra plain flour for dusting
3 tbs tomato paste
300 g mozzarella cheese, grated
Toppings of your choice.
My favourite toppings are ham and pineapple, pepperoni pizzas or chicken and ham.
Preheat oven to 230C/210C fan forced.
Using baking paper line a large pizza tray (approximately 30 - 35 cm).
Attach the flat beater to the stand mixer and place flour, yeast, sugar and salt into the bowl.
Mix on speed 2 until combined.
Add the warm water and oil and mix until dough just comes together.
Remove the flat beater and place on the dough hook.
Knead the dough on speed 2 for 4 minutes, or until dough is smooth and elastic.
Mix dough until smooth and elastic
While this is kneading lightly grease a clean mixing bowl with olive oil for the dough when it has finished kneading.
With lightly floured hands remove the dough to the lightly oiled mixing bowl. Cover and set aside in a warm place for 15 - 30 minutes or until the dough has doubled in size.
Dough has doubled in size
Once dough has doubled in size remove it from the bowl onto a floured bench.
Knead the dough for about 20 seconds with your hand, making sure it keeps it's round shape.
Roll out dough to fit your pizza tray approximately 8 inches.
Roll out dough to fit the pizza tray
Once dough has been rolled transfer to your pizza tray, top with pizza sauce, toppings and cheese.
Place the pizza in the for 15 minutes then turn the heat down to 210C/190C fan forced for another five minutes.
Remove from the oven and allow to cool slightly before cutting.
If you can find Tandaco brand dried yeast, it can be added to the bowl with the other dry ingredients without mixing with warm water first.
If using another brand follow the packet instructions to prepare the yeast with warm water before adding to the flour.
Like in my picture you can use a rectangle tray if it is all you have and the pizza will fit.