Put the warm water and sugar or hone in a large bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place until the yeast has dissolved and the mixture is frothy – about 10 minutes.
Combine flour and salt in a large mixing bowl. Pour over the yeast mixture and The Good Oil and mix well until evenly combined, working to form a soft, smooth dough.
Lightly flour a clean surface and knead the dough for about 5 minutes, until smooth and elastic. Shape into a round ball, then transfer to a lightly oiled bowl and rub a little of The Good Oil over the top. Cover with a clean towel and leave to rise in a warm place until it has doubled in size – about 40 minutes.
When dough has risen, turn out onto a lightly floured surface. Cut into 3 or 4 even pieces (depending on whether you want to make 3 thick or 4 thin pizzas). If you don’t want to use all the dough, just place in an airtight container with a lid and freeze.
Roll each piece of dough into a round pizza base, using a lightly floured rolling pin. We didn’t have one, so we used an empty The Good Oil bottle and it worked a treat!
Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed and adding a little more flour if it starts to stick. We made our bases pretty thick, but if you prefer a thinner base, just keep rolling until it’s a little thinner.
Makes: 3 large thick and soft pizza bases or 4 thin and crispy pizza bases.
Use in conjunction with our Pizza Sauce & Pizza Margherita!