Makes two 12 inch pizza bases
- 160ml warm water
- 1 teaspoon of caster sugar
- 1/2 teaspoon dried yeast
- 225g strong white bread flour, plus a little extra for kneading
- 1/2 teaspoon of salt
- 1/2 teaspoon dried oregano
- 1 tablespoon of olive oil
- 20g fine polenta/fine corn meal
1) Dissolve the sugar in the warm water, add the yeast and leave for ten minutes until the yeast has made a frothy layer on top of the water.
2) Add the the flour, salt and oregano to a large bowl and stir in the water, yeast mixture and the olive oil with the handle of a wooden spoon until you have a lumpy mess. Keep going until the mixture comes together.
3) Lightly flour a clean, dry work surface and start kneading your lumpy dough, pushing away from you stretching and folding back on its self, turning over and doing the same for 5 to 10 minutes until the dough is smooth and springy.
4) Put the dough back into a large clean bowl, cover with cling film and leave in a warm place for an hour or so until it has doubled in size.
5) Push the air out of the dough and make two balls, dust a clean, dry work surface with the polenta and with a rolling pin roll out the dough making sure it's coated in polenta. Do this until you get two 12 inch pizza bases.
6) Transfer the bases into un-oiled baking trays and add toppings of your choice (see tomato pizza sauce recipe). Cook at 250 C for 8 to 10 minutes until crispy around the edges.