Pizza Dough

Ingredients

• •500 g bread flour
• •1 tsp instant yeast
• •2 tsp salt
• •325 ml warm water
• •2 tbsp olive oil
• •2 tbsp fine semolina

Directions

1. 1Whisk the bread flour, instant yeast and salt together, keeping the salt and yeast from touching until they are mixed through.
2. 2Add the warm water and olive oil and stir to a shaggy dough with no dry flour left.
3. 3Knead ten minutes until it is smooth and springs back slowly when pressed.
4. 4Cover and rise one hour at room temperature, until doubled and domed.
5. 5Divide in two, shape each half into a tight ball, and rest fifteen minutes so the gluten relaxes.
6. 6Stretch each ball by hand on a semolina-dusted surface. If it springs back, rest it another ten minutes rather than forcing it.

💡 Bread flour, not all-purpose. The extra protein is what lets a base stretch thin without tearing, and it is the whole difference between a chewy crust and a cracker.

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