Ingredients

• 500g Della Terra Pizza Flour
• 300ml water
• 2g dry active brewer’s yeast
• 15g olive oil
• 15g salt

Method

1. Put 450ml of water, the flour and yeast into a mixer, mix for 5 minutes
2. Add salt and rest of water (50ml)
3. Mix for 8-10 minutes
4. Add the oil and keep mixing until smooth
5. Cut to required weight and form into dough balls
6. Minimum proving time is 6 hours, for best results with a lighter crunchier crust we recommend proving in the fridge for 16-18 hours before using
7. Divide your dough into balls and roll out to your desired size
8. Add your tomato sauce to the base, smooth over with the back of a spoon
9. Scatter your toppings and cheese, drizzle with a little olive oil
10. Bake in a preheated oven at 240°C /220°C fan/gas 8 for 8-10 minutes or until cooked