• 300g strong plain flour
• 250ml tepid water
• ½ tbsp olive oil
• 1 tsp fast action dried yeast

Recipe

1. Add yeast to water, stir and leave to stand for a few minutes until frothy
2. Tip flour into food processor, add oil then turn on processor and add yeast water
3. Process until the dough is smooth
4. Transfer to a lightly oiled bowl and cover with cling film
5. Leave in a warm place until it has doubled in volume
6. Preheat oven to 220ºC
7. Roll out the dough on a lightly floured surface into a thin circular shape
8. Place on a baking sheet
9. Add sauce and toppings
10. Bake in the oven for 8 - 10 minutes, until the base is golden brown

• 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