Yeast Based Dough
|Active dry yeast||1 Teaspoon|
|Warm water||5 1⁄2 Fluid Ounce (2/3 Cup / 170 Milliliter)|
|Flour||8 Ounce (2 Cups / 250 Milliliter)|
|Olive oil||2 Fluid Ounce (60 Milliliter / 1/4 Cup)|
1. Place yeast, sugar and water in a large bowl (a) and mix to dissolve. Set aside in a warm, draught-free place for 5 minutes or until foamy (b).
2. Place flour and salt in a food processor and pulse once or twice to sift. With machine running, slowly pour in oil and yeast mixture and process to form a rough dough. Turn dough onto a lightly floured surface and knead for 5 minutes or until soft and shiny (c). Add more flour if necessary.
3. Lightly oil a large bowl, then roll dough around in it to cover the surface with oil. Cover bowl tightly with plastic food wrap and place in a warm, draught-free place for 1 1/2-2 hours or until dough has doubled in volume. Knock down and remove dough from bowl. Knead briefly before using as desired. Bake at 200° C / 400° F / Gas 6.