Pizza Dough Method:

Place water, yeast and gluten flour in the bowl of an electric mixer fitted with a dough hook. Mix vigorously until the mixture is full of bubbles, yeast is dissolved and well combined. Add sugar, salt and 450g flour to the bowl, and mix until the dough starts getting smooth, then add remaining flour to the bowl.

Mix until the dough has formed and is smooth.
With the mixer running, add the oil, mixing to combine. Dust dough with flour, then stop the machine.
Place a tea towel over the dough and set aside to prove for 1 hour.

Knock back the dough during this time if it is rising out of the bowl. After 1 hour, empty the bowl onto a clean work surface, dusted with flour, and knock the dough back, then roll into 150g balls. Place on lightly greased large trays, dust with flour, cover with a tea towel and set aside for 30 minutes or until doubled in size.
Notes: *Alternatively, you can replace gluten flour with pizza flour.

• When rolling the balls, do not over tighten as they will take longer to prove and impossible to stretch out
• When stretching, use the top part of your hand, going up through the middle of the ball and back around to the middle where you started, in order to keep the dough round
• Do not push the rolling pin to the edges of the dough ball. Leave a centimeter around the edge, otherwise you will be left with a thinner crust, the dough should be even right through
• Dock the dough once it’s in the tray, as a conveyer oven is a dry heat - this will help it rise


280ml warm water
3g fresh yeast
5g gluten flour (optional)*
1 teaspoon caster sugar
1 teaspoon fine sea salt
550g 00 pizza flour, plus extra, for dusting
3 teaspoons extra virgin olive oil, plus extra, for greasing