Basic Pizza Dough

Put the yeast and warm water in a small jug and stir to dissolve.

Place the flour in the bowl of a stand mixer fitted with a dough hook. Turn the speed on to medium-low and, with the mixer running, slowly pour in the water and yeast mixture.

Continue mixing for 15 minutes, until smooth and elastic. Add the salt and knead to combine.

Lightly oil a large bowl and add the dough. Cover with a clean damp tea towel and leave to rise in a warm spot for 4 hours.

When ready to use, proceed with your chosen recipe by briefly kneading, proving for an additional 30 minutes or until doubled in size, shaping, adding your toppings and cooking, as stated in the previous recipes.

You can prep your dough ahead of time. Simply wrap with cling film after the first round of proving, and put in the fridge until ready to use. You can also freeze your dough — allow it to thaw and come to room temperature before proceeding.

This recipe is from Olivia Moore's cookbook – That Green Olive, available for purchase here.