Ingredients
600g of plain flour
300ml of lukewarm water
1tbsp of dried yeast granules
1/2 tsp of salt
2tbsp of olive oil

Makes: 10 small pizzas or 6 medium pizzas
Calories (dough only): Total ~2,432 kcal | Small pizza base ~243 kcal | Medium pizza base ~405 kcal

Preparation
In a large bowl, dissolve the dried yeast in the lukewarm water. The water should be warm enough so that your finger can just tolerate it. Once the yeast starts to foam, add the plain flour, salt, and olive oil. Mix everything together with a wooden spoon until it begins to come together.

Turn the dough onto a floured surface and knead it until smooth and soft. Cover with a tea towel and let it rise for a few hours, or overnight if you have the patience. The olive oil gives the dough a lovely crispiness – do not use regular oil, and if you’re in a hurry, a tiny pinch of sugar can help it rise a little faster.

When you’re ready to bake, divide the dough into portions and gently stretch each piece into a circle, starting from the centre going outwards. Stretching by hand preserves the air bubbles, giving a light, airy texture, while your fingers leave little imprints that add character.

Add your favourite toppings and bake as desired!

Any leftover dough can be stored in a sealed container in the fridge for up to 10 days. You can also freeze it in portions; make sure each dough ball is completely thawed before stretching and baking.

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