This dough can be made a day ahead and kept, covered, in the fridge until needed.
- 270 g (1¾ cups) plain flour, plus extra, to dust
- 7 g sachet dried yeast
- olive oil, to grease
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 8 small pizza bases
Refrigeration time 4 hours
Combine flour, yeast, 1 tsp salt and 1 tsp sugar in a bowl. Make a well in the centre and pour in 200 ml cold water. Gradually combine using a spoon until too thick to stir, then continue to combine mixture using your hands to make a smooth dough. Add a little more flour if the dough is too sticky.
Form dough into a ball, rub all over with olive oil and place in a bowl that is big enough for the dough to expand. Cover with plastic wrap and refrigerate for at least 4 hours.
Photography by Alan Benson.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.