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Perfect Pizza Dough
2 cups warm water 2 tsp sugar 2 tsp dry yeast 5 cups high-grade flour, plus extra for kneading 2 tbsp olive oil 1 tsp salt
© Annabel Langbein Media
Place water and sugar in a large mixing bowl or an electric mixer with a dough hook and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place for 10 minutes.
Mix in flour, oil and salt until evenly combined, working to form a soft dough. Knead on a lightly floured surface (use as little flour as possible) or with the dough hook for 5 minutes until smooth and a little sticky. I often throw the dough onto the bench several times to get the gluten working. Transfer to a lightly oiled bowl, cover with a clean teatowel and leave to rise in a warm place until doubled in size (30-40 minutes).
Turn out onto a lightly floured surface, roll into a log shape and cut into 4 even pieces. Roll into balls and leave to rise in a warm place for 15 minutes.
Preheat oven to 240°C and cut baking paper to fit 4 pizza stones or oven trays. Place pizza stones or oven trays in the oven to preheat. Place baking paper on the bench and roll out a ball of dough on top of each to form a rectangle about 35cm x 28cm. Add toppings then slide, still on the baking paper, onto the preheated pizza stones or oven trays. Bake until base is golden and crispy (10-12 minutes).
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