|Dried yeast/15 gram fresh yeast||7 Gram|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Plain flour||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon (Extra Required)|
|Water||1⁄2 Cup (8 tbs)|
In a small bowl combine yeast and sugar, add lukewarm water, mix well, set aside in a warm place until mixture foams.
In a large bowl, mix flour and salt and add yeast mixture and olive oil.
Mix well, add extra water only if necessary.
Knead dough for 5 minutes on floured board.
Return dough to bowl, cover and prove in oven for 10 minutes on 40 Â°C CONVECTION, then 10 minutes at 70Â°C.
Punch down dough and knead again until smooth.
Roll with rolling pin until dough covers 32cm greased pizza tray 6.
Cover dough and prove again for 10 minutes 40Â°C.
Pre-heat oven 200Â°C.
Cover dough with favourite pizza toppings and cook for 15-20 minutes on CONVECTION 200Â°C.