Preparation time: 5 minutes + 2-24 hours resting time; Makes: 12-16 inch thin pizza base or 445g (1 pound) of dough

Ingredients

• 250g (9oz, 2 cups) all-purpose flour or bread flour
• ½-1 teaspoon salt
• 5ml (1 teaspoon) sugar
• ¾ teaspoon Fleischmann’s instant yeast (or 1 teaspoon active dry yeast)
• 15ml (1 tablespoon) olive oil
• 180ml (¾ cup) warm water (100-105°F/ 38-40°C)

Instructions

1. Sift the flour, salt, sugar and yeast in a large bowl. Make a well in the centre. Add the warm water and olive oil and stir with a spoon until combined. Use wet hands or 2 teaspoons water to quickly work in the remaining flour and gather the dough into a ball. (Do not knead the dough). If using active dry yeast, rehydrate as required.
2. Put the dough in a lightly oiled small bowl and cover with a cling film. Place in the fridge and chill for 2-24 hours. (You can use it after 2 hours).
3. Turn the rested dough into a well-floured surface. Shape into a ball. Cover with a towel and let stand 20 minutes before rolling or stretching.
4.  Roll out the dough to a 14-16 inch circle or a 12 x 8 rectangle, if it gets a little sticky, sprinkle some flour. Use for your pizza.
5. For cup measures: spoon the flour into the cup heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
6. Last Updated: February 02, 2019

For a  680g (1.5 pound dough) enough for 2 x 340g (10oz) balls of pizza or 2 x 11-12 inch pizzas depending on thickness

• 375g (13oz, 3 cups) all-purpose flour or bread flour
• 1-1½ teaspoons salt
• 5ml (1 teaspoon) sugar
• 1 teaspoon Fleischmann’s instant yeast (or 1¼ teaspoons active dry yeast)
• 45ml (3 tablespoons) olive oil
• 270ml (1 cup + 2 tablespoons) warm water (100-105°F/ 38-40°C)

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