INGREDIENTS

1kg 00 bread flour*
1 1/2 tsp salt
2 sachet (14 grams or approx 5 tsp dried yeast)*
2 tsp castor sugar
650mls warm water 

METHOD

To the bowl of a stand mixer**, fitted with the dough hook, add your flour and salt. Mix the salt through the flour well - I try to make sure that my yeast doesn't come into contact with salt directly as this can kill yeast so mixing it through the flour ensures that the yeast stays safe).

Add the yeast and sugar to your warm water (slightly warmer than blood temperature), stir gently to dissolve the yeast then leave to froth for about 5 minutes. (If your yeast doesn't bubble and froth at this stage, it's not going to rise your dough - and it's better to know now rather than later when your bread dough hasn't risen!)

Make a well in the centre of your flour/salt then add the yeast/sugar/water mixture. Mix at a slow speed until the dough starts to come together (which prevents ending up with flour all over the bench!). Adjust the speed to medium-low (Speed 3 on your KitchenAid) and continue to knead for 8 minutes, stopping to scrape down the bowl if necessary - by the end you should have a smoothly elastic ball of dough that's kind of springy to the touch. If it's looking a touch wet half way through, add a little more flour and, conversely, add a touch more more water if it's still looking dry after a few minutes.

Oil a large bowl and add the dough, turning once to ensure the top is oiled. Cover with a tea towel and leave to rise in a warm place for about 15 mins*** (it won't be doubled in size but will puff slightly). 

Divide your dough into three balls. Roll each portion out thinly before topping with favourite pizza toppings.

* feel free to use hi-grade or supermarket bread flour in place of the Italian 00 flour

** you can, of course, make the dough by hand. Simply add your ingredients to a large bowl (or do as the Italians do and make it straight on the bench) then mix and knead by hand.

*** I love making the dough early and leaving it to rise in the fridge overnight (so much more flavour). When I do this long rise, I decrease the yeast by at least half.

Pizza FAQ:

• Pizza dough won't stretch? Sometimes your dough just won't budge. The solution? Let it rest for a bit. Grab another ball of dough and get that one going then go back to the original dough - you'll find it much easier to roll/stretch.
• Can you freeze your dough? Absolutely. Wrap in a couple of layers of clingwrap or an airtight container (with enough room in it to rise just a little) and freeze. Allow the dough to defrost for 24 hours in the fridge (for best results) or on the bench for a quick defrost.
• Are pizza dough and focaccia dough the same - essentially, yes! So feel free to grab this dough and make yourself some focaccia instead!
• Fancy going to the next level and trying your hand at a sourdough pizza base? Check out our recipe here.
• No sourdough starter? Here's a great recipe from our friends at Auckland's Cotto Restaurant.