Pizza base

Tags: pizza, Italian, bread
. Serves 2. 9 steps
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.
50g fine-ground semolina flour
1/4 teaspoon salt
3.5g dried yeast Mix, leave for a few minutes Pour in. Mix flour in gradually, using a fork to draw it in from the sides and swirl it into the liquid. Knead by hand until you have a smooth springy dough.
1 teaspoon sugar
1 tablespoon olive oil
160ml water lukewarm
Semolina flour can be replaced by extra tipo 00 flour.
I have not been able to freeze this successfully: the defrosted pizza comes out flat.