- 600 g strong white bread flour, plus extra 120 g for rolling
- ½ t instant dried yeast
- 1 t salt
- 3 T extra virgin olive oil
- 50 g semolina, for dusting
Place the flour, yeast and salt into a large bowl. Stir in 2 cups lukewarm water and the olive oil. You should end up with a slightly runny dough. Scrape down the sides of the bowl, cover with a tea towel and, if your kitchen is cool leave it out, but if it’s warm put it in the bottom of the fridge. Allow the dough to rise for at least 4–6 hours or until doubled in size.
When ready to cook, bring the dough to room temperature. Preheat the oven to 220°C. Dust 2–4 baking sheets with semolina. Dust the work surface with our, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough our to stop the dough from being sticky.
Roll each piece into a pizza shape and lift onto the baking sheets. Allow to rise for 10 minutes. Sprinkle with salt, prick with a fork and bake for 10 minutes. The crust should still be white to allow for browning at a later stage or once toppings have been added. Cover in clingwrap and freeze.