Pizza

Ingredients
1 cup warm water (about half and half boiling and chilled)
1 sachet dried yeast
1/2 tsp sugar
1/2 tsp salt
400g plain flour
1 tbsp olive oil

Method
In a smallish bowl, stir the salt and sugar into the water, and add the yeast, slowly, stirring to dissolve. Leave about 5 minutes while you weigh out the flour into a mixing bowl. Make a well in the middle of the flour and pour the yeast mixture into the centre. Add a good dollop of olive oil and start mixing slowly until all the flour is incorporated - you may need to tip it out onto a work surface and knead it together until it's smooth.
Put the dough back in the mixing bowl and drizzle a bit of oil on, smoothing it over with your fingers. Cover the bowl and leave somewhere warm to proove for about half an hour. I find if I warm the oven up to about 100C then turn it off it's a nice temperature to proove dough at.
Tip the prooved dough out onto a floured surface and stretch out into a round. Place onto a baking sheet, top as desired and bake for about 15 minutes or until nicely cooked!


My topping here was creamed tomatoes mixed with oregano and sage, chopped up sliced pieces of peperoni and roughly chopped pieces of mozzarella. Mmmmm.