Pizza Dough

2 large, 3 medium or 4 small

500g Strong Bread Flour or 400g Strong Bread Flour and 100g Cornmeal

1x Level Teaspoon of Salt

1x 7g Pack of Yeast

1x Tablespoon Golden Caster Sugar

325ml Warm Water

2x Tablespoons of Olive Oil (Preferably Sundried Tomato Infused)

Half a Dozen Black Olives Finely Chopped

Tablespoon of Dried Rosemary

Into the jug of warm water add the sugar and yeast and set aside. Sieve the flour on to a clean surface I like adding corn meal for added texture but it’s not everyone’s taste. Add the salt, chopped olives and rosemary, make a well in the middle. Once the yeast has started to ferment add the olive oil.

Slowly pour the water into the well in the flour and bring together with a fork till completely mixed. Knead and add any extra flour to make springy dough. Place in a floured bowl with a damp tea towel covering it and set aside in a warm area for 3 or 4 hours.

Once ready knock the dough back and divide into 2, 3 or 4 balls, roll out and add your toppings. Don’t forget a sprinkle of dried oregano to finish.