Mama Sophia’s Italian pizza dough
Ingredients
1T castor sugar
2t dried yeast
215ml lukewarm water
450g plain flour
½t salt
3T olive oil
Method
1. Put sugar and yeast in a small bowl and stir in 90ml of the lukewarm water. Leave to activate in draught-free spot. If it does not bubble and foam within 5 minutes, throw away and start again.
2. Mix flour and salt in a bowl. Add the olive oil, the remaining 125ml lukewarm water and the yeast mixture. Mix until it clumps together. Kneed for 8 minutes – add a few drops of water if needed until a soft dough forms.
3. Rub it with olive oil and cover with plastic and then a cloth and leave in a draught-free spot for between an hour and 90 minutes until doubles in size.
Notes:
I get between 3 and 6 pizzas out of this depending on how thick I roll them…
Buon appetito!
