Perfect Pizza Dough

RECIPE

With modifications, this makes around 9 pizzas. I have doubled the recipe to make pizza for 12-16 people. (The dough freezes quite well if you have too much.)

Ingredients

• 1 kg Strong white bread flour
  I use 1.1 kg (and extra 10 percent) of "hard unbleached bread flour" from Bulk Barn

• 1 level tablespoon fine sea salt

• 2 x 7 g sachets of active dried yeast
  The sachets I use are 8g

• 1 tablespoon muscovado suger
  Brown sugar is fine

• 4 tablespoons extra virgin olive oil

• 650 ml lukewarm water

Instructions

• Add two tablespoons of olive oil to your mixer (ideally with a dough hook).

• Sieve the flour and salt into the food mixer too. [I do not bother sieving the flour.]

• In a jug, add your lukewarm water and mix in your sugar. When the sugar has dissolved sprinkle the yeast over, and leave it to rest for five to ten minutes. The mix should become frothy.

• Turn the mixer on and start adding the liquid yeast mix to the flour. The dough hook should ideally knead the dough for six to seven minutes on a slow to medium setting. [I found it was ready in 5 minutes with my mixer.]

• Coat a large bowl with a splash of olive oil and add the dough ball to it. Cover the bowl with cling film for about an hour until the dough has risen and doubled in size.

• Remove the dough from the oiled bowl and knead it around to push the air out with your hands. This is called knocking back the dough. [I just knock it back in the bowl if I am taking the dough elsewhere.]

• Your dough is now ready. Simply roll out on a flour dusted clean surface and create your own fantastic home made stone baked pizza.
  [I use 200 g of dough per pizza, which makes a nice 11-12 inch pizza that fits inside my Roccbox.]