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Method :
Combine the
yeast, salt, sugar and water in a small bowl. Stand, covered with plastic
wrap, in a warm place for 10 minutes or until mixture is foamy. Sift flour
into a large bowl. Make a well in the centre, add the yeast mixture, mix
to a dough. Knead the dough on a lightly floured surface for 5 minutes or
until smooth and elastic. For thick pizza, roll dough out to 35cm round.
For thin pizza, divide dough in half and roll out each portion to 35cm
round. Brush a 30cm pizza tray with oil, sprinkle with semolina or
polenta. Place dough onto tray, tuck edges under to form a rim. Top and
cook according to recipe.
Variations -
For
wholemeal pizza base: Use 1.5 cups plain white flour and 1 cup plain
wholemeal flour instead of p lain flour.
For cornmeal
pizza base: Use 2 cups of plain flour and 1/2 cup polenta (cornmeal)
instead of plain flour.
Note - Dough
may be made up to 1 day in advance. Place in an oiled bowl, cover with
plastic wrap, and refrigerate until required. To use, allow dough to
return to room temperature, knead gently for 2 minutes and shape as
instructed. Dough may also be frozen if only one thin pizza is required.
Place remaining dough in a freezer bag and seal tightly; freeze for up to
4 months. Thaw in the refrigerator overnight and allow to come to room
temperature before shaping.
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