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There is nothing like homemade pizza dough. Here is a simple recipe that I use all the time at home. Plus any spare dough is easily frozen ready for another day
500g plain flour
1 teaspoon salt
325ml tepid water
8g active dry yeast
Method: Place the yeast in a bowl and mix in the tepid water. Leave in a warm place for 5-7 minutes for yeast to activate.
While the yeast is activating, place the flour and salt in a bowl (or in a stand mixer fitted with a dough hook) and make a well in the middle.
Once the yeast has activated, pour into the well and mix.
If mixing by hand, bring the mixture together until it forms clumps, then place on a well floured surface and knead for 7-8 minutes until you have a soft, smooth dough.
If using a mixer with a dough hook, turn on lowest speed for 2-3 mins, then increase to next speed until dough is combined and comes away from the side. Then knead by hand for 2-3 minutes until you have a soft, smooth dough.
Place the dough in an oiled bowl, cover with a tea towel and leave in a warm spot for 1 hour until it has doubled in size.
Once risen, punch the dough down to its original size and then divide into 4 evenly sized balls.
Flour each dough ball, then cover with a tea towel and leave to rest for about 15 mins. When you’re ready to roll them out, dust a clean surface and the dough with a little flour, and roll it out into a rough circle, about ½ cm thick.
Now you’re ready to add your toppings and get your pizza on.