Ingredients

• 4 cups - 600g strong (00) flour
• 1½ cups - 375ml water (warm)
• 2 tsp - 7g yeast
• 1 tbsp table salt
• ¼ cup - 60 ml olive oil

Steps

• Step 1

  In a powerful electric mixer with a large mixing bowl, add the flour.

• Step 2

  Add the warm water and yeast in a separate bowl, mix well and add to above mixer bowl. Add the salt, ¼ cup olive oil and use the dough hook attachment. Beat for 8 minutes on low or the knead setting. If you don’t have an electric mixer, then knead by hand. You can see my hand pizza dough recipe for more info. Remove bowl from mixer, cover the top with a lid or cling film and leave to rest in a warm spot for 60 to 90 minutes.

• Step 3

  The dough should have at least doubled in size, transfer to a flour dusted bench, shape it into an even cylinder and cut into four even pieces. Roll into bun shaped dough balls. Cover with damp cloth of cling film if leaving out longer. Otherwise either shape into a disc using your hands or roll using a rolling pin into an approx 10 inch size ready for your pizzas.

Little Tips

The dough will keep overnight in the fridge, covered properly. Take out 60 minutes before reshaping.