Ingredients
- 200g White bread flour
- 175g Plain flour
- 225ml warm water
- 1½ tbsp extra virgin olive oil
- 2 tsp dried yeast
- 1 tsp granulated sugar
- 1 tsp salt
Recipe
- Preheat oven to 230ºC (450ºF)
- Combine the flours in a bowl
- In another bowl, mix 225g of flour with the sugar, yeast and salt and put to one side
- Combine the oil and water
- Slowly stir the water and oil into the flour mixture until well combined and mix in the remaining flour using the paddle attachment
- Knead for 10 minutes until dough becomes smooth and elastic
- Place dough in a lightly oiled bowl and cover with a paper towel for 10 minutes
- When rested knock dough back and using a sharp knife cut into four equal pieces
- Shape each into a bowl and flatten down to form a circle and lightly flour
- Roll each piece out so that it is approximately 15cm in diameter and 3mm thick
- Add flour when required to prevent sticking
- Add desired topping (filling)
- Place into oven for 15 - 20 minutes or until the topping (filling) is hot
