Instructions
Add the dry base ingredients together in a bowl, add the water bit by bit and mix until a rough dough, then add the tbsp of olive oil and knead into the dough. Continue kneading the dough until smooth (for about 10 minutes)
Once the dough is smooth, flour a deep-sided bowl. Place the dough in the bowl and cover with cling film. Put it in a warm (but not too hot) place until it has doubled in size (about an hour). After the dough has risen, push the air out with your fingertips, knead for another 5 minutes, put the dough back in the bowl cover and leave to rise for a second time (another hour if possible).
If you don’t wait for the rising and for the yeast to ferment, your pizza base will be hard and heavy. For best results always wait for the dough to rise.
While waiting to rise we can make the pizza sauce. Add all the sauce ingredients to a deep-sided pan and bring to boiling, then simmer for about 15 minutes. When the sauce is nice and thick place it in a jar with a lid until the pizza dough is ready.
When the dough is 15 minutes from being ready, preheat the oven to full power (with your baking tray or baking stone in the oven)
Once the dough has risen, put the dough back on the worktop and split into three similar-sized pieces.
We’ll be making three large pizzas.