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Ingredients
20g extra virgin olive oil, plus extra to grease
320g warm water
1 tsp white sugar
1 tsp dried instant yeast
350g ‘00’ flour
150g fine semolina, plus extra to dust
1 tsp sea salt
Preparation
DOUGH - THERMOMIX® METHOD
Lightly grease a large bowl or airtight container and set aside.
Place all dough ingredients into mixing bowl, then knead Dough /2 min. Shape dough into a ball, place in prepared bowl and turn to lightly coat in oil. Cover bowl with plastic wrap and leave dough to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough ball into prepared airtight container and place in the fridge overnight.
DOUGH - CONVENTIONAL METHOD
Lightly grease a large bowl or airtight container and set aside. Combine warm water, sugar and yeast in a small bowl for 5 minutes or until foamy. Set aside.
Combine flour, semolina and salt in a large bowl, then make a well in the centre. Add the reserved yeast mixture and oil. Use a dough scraper or round bladed knife in a cutting motion to mix until mixture is combined and dough comes together.
Place dough onto a lightly floured work surface and knead for 8-10 minutes, until smooth and elastic. Shape dough into a ball, place in prepared bowl and turn to lightly coat in oil. Cover bowl with plastic wrap and leave dough to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough ball into prepared airtight container and place in the fridge overnight.
ASSEMBLE AND COOK
Preheat pizza oven to 350°C.
If your dough has been refrigerated, remove from the fridge and set aside to return to room temperature. Generously dust work surface with semolina and divide dough into 3 balls. Working one piece of dough at a time, press it out with your fingertips from the centre to the edges and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin to approx. 25 cm diameter.
Add your favourite toppings and enjoy!
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