- “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
- In a large bowl, combine the flour and salt. Make a well in the middle, add the olive oil, and bloomed yeast mixture. Using a spoon, mix
until a shaggy dough begins to form.
- Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be
soft and smooth
- In the large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an
hour
- After the dough has risen, take one portion and start by poking the dough with your fingertips. Knead for another minute or two to even
out the dough and release some of the air bubbles.
- Coat the dough with some oil and place it bowl. Cover them with a bit of flour and a towel and let them rise for another hour.
- There are several techniques you can use to stretch the dough, but if you want to play it safe, just use your hands to gently stretch it
- Preheat the oven as high as your oven will allow, between 200-230˚C)
- Assemble the pizza on a turned-over baking sheet sprinkled with a bit of semolina. Add the sauce and ingredients of your preference.
- Bake for 15-20 minutes or until the crust and cheese looks golden brown.
Pizza topping ingredients:
* ¼ cup semolina
* Tomato sauce
* Chili Flakes
* Onion
* Sausage
* Pineapple
* Tomato
* Green olive
* Capsicum
* Chicken
* Mozzarella & Parmesan cheese
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