Go-To pizza DOUGH

“Dough it! ”

For every 1 x large or 2 medium pizzas:

200g high grade flour

1/2 tsp sugar

1/2 tsp dry active yeast

100ml luke warm water

1 heaped tbs greek style yoghurt

Pinch of salt and dried herbs

Pizza sauce (Saucey sauce) and toppings to serve

Dissolve the yeast and sugar in water and leave for 5 minutes. Combine with remaining ingredients and bring together to form a ball.

- If not using today transfer to a bowl and cover with plastic wrap. Transfer to the fridge and dough can be left overnight or 1-2 days, knocking back when doubled in size. Bring out to come to room temperature 2 hours before using.

If using straight away knead for 5 minutes to form a tight ball. Cover with a damp tea towel and leave for 2 hours to double in size.

Knock back and divide (depending on how many pizzas you’re making) Press out on a clean work surface, flipping and stretching as you go to create a 5mm thick base. Spoon over pizza sauce, spreading all the way to the edges, and stand on lined trays for 30 minutes to rest.

Preheat oven to 250 and bake bases for 10 minutes or until base moves easily on the tray. Top with more sauce, cheese, pizza toppings then more cheese. Bake for 5-10 minutes and serve hot.