Thin-Crust Pizza Base

Before starting this Thin-Crust Pizza Base recipe, organise all the necessary ingredients.

Place 220 grams of flour in the stand mixer recipient. Add the salt...

... the dry yeast...

... and the castor sugar.

In a separate recipient, combine the warm water and the olive oil.

Place the recipient in the stand mixer fitted with the flat beater. Start kneading at low speed...

... and add the water and oil mix.

Combine until homogeneous.

Add the remaining flour.

Replace the flat beater with the dough hook...

... and knead for a good 5 minutes at maximum speed.

The dough should come away from the sides of the bowl...

... and form a homogeneous and compact ball. If you don't have a stand mixer, you can knead the dough by hand for 10 minutes.

Place the dough in a mixing bowl (slightly floured beforehand). Cover with a clean cloth...

... and leave to rise in a warm room for 2 hours.

Knock the dough back with your hand. The dough is now ready. This pizza base can be prepared the day before. At this stage, wrap the dough with cling film and refrigerate.