Pizza Toppings

Ingredients

• 175g (6oz.) plain white flour
• 120 ml (4fl. oz) hot water
• 1 tsp easy blend dried yeast
• 1 tsp salt
• ½ tsp golden caster sugar
• 1 tbsp olive oil
• 2 - 3 tbsp polenta

Method

1. Warm the flour in the oven for approximately 10 minutes
2. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture
3. Pour the olive oil and water into the bowl
4. Using a wooden spoon begin to mix the dough then use your hands at the final stages
5. Wipe the bowl clean with the dough, adding a drop of water if needed to remove any dry bits
6. Move the dough to a flat work surface
7. Knead the dough for 3 minutes until it develops a sheen and blisters under the surface
8. Either leave the dough on the surface and cover with an upturned bowl or put it into a clean bowl and cover with cling film that has been lightly oiled on the side that faces the dough
9. Pre heat the oven to 230ºC (450ºF) along with the cooking stone or baking sheet
10. When the dough has doubled in size (which takes approximately 1 hour at room temperature) tip it back onto the work surface which has been generously sprinkled with polenta
11. Knock all of the air out of  the dough and knead for a couple of seconds to begin shaping it into a ball
12. Dust your rolling pin with polenta and roll the dough out into a circle that is 10 inches (25.5cm) in diameter
13. Finish stretching out the dough using your fingers - working from the centre use the flat of your fingers to push the dough out.  You are looking to have a fairly thin based pizza with slightly raised edges
14. Carefully, sprinkle the baking stone or sheet with polenta and place pizza on top once you have added the toppings of your choice
15. Bake the pizza for 10 - 12 minutes until the crust is golden brown