Makes 2 Large, 4 Medium, 6 Small Or 30 Bite-Size Pizzas
2 x 8g sachets (3 tablespoons) dried yeast
1/2 teaspoon sugar
500g plain flour, plus extra for dusting
2 tablespoons olive oil, plus extra for rubbing
1. Combine the dried yeast and sugar with 200m1 warm water in a small bowl. Rest it in a warm place for 5 minutes or until the yeast bubbles.
2. Place the flour and salt in a mound on a clean work surface and make a well in the centre. Add the yeast mixture and olive oil, and use your hands to quickly bring the dough together, working it until the flour is combined. Form the dough into a ball – it should be sticky, so if it’s too dry, add up to 100m1 of warm water.
3. Lightly dust the work surface with flour and use the heels of your hands to knead the dough until it becomes smooth, satiny and springs back when you prod it with your finger. Form the dough into a ball, lightly coat with olive oil and place in a large bowl. Cover the bowl with a dry tea towel and leave it in a warm spot to rise.
4. Once the dough has doubled in size (about 50-60 minutes), lightly oil your hands and use your fists to punch the dough back and knead for 1-2 minutes. (This will redistribute the yeast in the dough and even out the texture by removing any air bubbles.)
5. Divide the dough into the amount of bases you need and roll each piece into a ball. Use a rolling pin to begin shaping the dough into thick discs, then use your fingers to press it into the desired thickness and shape. A thicker crust (0.5-1cm) is chewier, while a thinner one is crispier.