Pizza Dough (v)

I use instant dried yeast that comes packaged in single-use foil sachets and is available in the baking section at supermarkets. The yeast is added to the dry ingredients as described and is not activated in warm liquid first. The water measurement in a dough recipe is only a guide and you may need to add more depending on the dryness of the flour, or add more flour if the dough is too wet.

2 cups high-grade flour

1½ teaspoons instant dried yeast

1½ teaspoons sea salt

1 teaspoon caster sugar 225ml warm water 1 tablespoon olive oil

Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.

Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.

When the dough has risen, remove from the bowl and divide in half.

Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape. MAKES 2 PIZZAS

This dough can be made 2 days ahead of using. If making ahead, cover and refrigerate after the initial kneading or divide between 2 large sealable plastic bags. Use straight from the fridge when ready to assemble and cook. If only making 1 pizza, freeze the other half of the dough in a plastic bag for another day.