| 200g tipo 00 flour |
|
Sift onto a clean work surface and make a well in the middle |
Place dough in a large lightly-oiled bowl, and brush the top with a little oil. Cover with a damp cloth. Leave in a warm room 1 hour or until dough has doubled in size. |
Punch down dough and knead it briefly. Wrap in clingfilm and refrigerate until needed. |
15–20 minutes before cooking, roll out (it's up to you how thick) and place on baking sheet. |
Brush with oil, cover with topping. Bake in hot oven 15–20 minutes or until topping is bubbling and edges are just beginning to turn golden. Part-way through the cooking, slide the pizza off the baking sheet and onto the plain oven rack, so that the base can crisp up. |