Pizza dough

Pizza dough

Australian Good Taste - November 2006, p69 via Taste.com.au

Makes 3 bases

75 ml (1 1/2 C) warm water

7g/1 sachet dried yeast

Pinch caster sugar

600g (4 C) plain flour

1 tsp salt

60ml (1/4C) olive oil, plus extra for bowl

1. Combine water, yeast and sugar in a small bowl. Set aside for 5 minutes until foamy. 
2. Whisk together flour and salt in kitchen aid bowl, then make a well in the centre and pour in yeast and oil. Using the dough hook attachment, turn on speed 1 and mix for 10 minutes, or until dough is smooth and elastic. 
3. Put extra oil in a clean bowl and place in dough. Coat dough in oil, then cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes, or until dough doubles in size. 
4. Preheat the oven to 240C and place the pizza stone inside. 
5. Divide dough into 3 and roll out to a circle the size of the pizza stone. 
6. When ready, remove pizza stone and sprinkle with polenta. place dough on top, then add toppings, making sure that there isn't too much, or the pizza base won't cook properly. 
7. Reduce oven to 200C and cook for ~15 minutes, or until crust is hard and cheese bubbling and golden.