Step 1 – Fill a large bowl with lukewarm water (about ml).
Step 2 – Add three teaspoons of yeast and mix in half a teaspoon of honey / sugar.
Step 3 – Cover the bowl with some cling film and leave to activate for 10-15mins.
Step 4 – Whilst the yeast is activating, sieve the flour into another large bowl (make sure you keep the mountain that it will form in the middle as we will need it for later).
Step 5 – Sprinkle some salt around the mountain.
Step 6 – Fold the flour outwards from the mountain so that it covers the salt (the reason we do this is because there is a theory that when the yeast is poured into the bowl, if it contacts with the flour first it will work better – I don’t know if this is true but the dough was very nice so this step is optional!)
Step 7 – Create a hole in the middle making sure that it is deep enough to fill with the yeasty water.
Step 8 – Add in the yeasty water making sure that it fills up the hole you just created but doesn’t overfill.
Step 9 – With a spatula mix together the yeast and flour + salt mixture making sure you scrape all of the flour from the sides.
Step 10 – Once you have done this, put the dough onto the anti-slip mat (It will be very sticky and knead it using flour (and your hands!) until it is less sticky and resembles more a dough.
Step 11 – Place dough back into the bowl sprinkle on some olive oil and then cover using a dry towel.
Step 12 – Leave to rest for 90 minutes.
Step 13 – Separate the dough into (six) dough balls and cover with two clean towels for extra warmth.
Step 14 – Take your dough ball and flip it over onto an anti-slip mat.
Step 15 – Using the tips of your fingers, press the dough outwards leaving a small ledge (this will then rise and become the crust) until the dough is spread out evenly (see video bellow for extra help).
Step 16 – Once you have created the shape that you want, place on the pizza placement peel and add the tomato sauce (recipe bellow) and any toppings (I usually do cheese and ham or red and yellow peppers).
Step 17 – Place in the oven until the crust has raised and the toppings (cheese) have melted. (If using a pizza oven never leave for more than 3 mins as it will start to burn – you want the temperature around about 450°C.
Step 18 – Slice and enjoy!
