Making Pizza

The dough for pizza is much the same as that for white bread, but the addition of olive oil gives the base its thin and crispy crust. Here easy-blend yeast is used for speed, with excellent results, but you can use fresh or dried yeast granules if you like.

1. Add the olive oil to warm water in the well. This will help the oil to blend in more easily and more thoroughly during mixing.

   

2. For even thickness, work from the centre of the dough to the outside when rolling into a round. Keep turning it as you roll.

   

3. Slap the dough back and forth with floured hands, rotating it until about 25 cm in diameter and 1 cm thick.

   

4. Arrange topping ingredients in a regular pattern so that they will cook evenly and look good on the finished pizza.