Place all the ingredients into a large bowl and mix them together. Then turn out the mixture onto a clean work surface and knead by hand for 5 minutes or until the dough is nice and elastic. If you have a mixer with a dough hook, mix for 2 minutes on slow speed then 6 minutes on medium to fast speed (times may vary depending on type of mixer). Our flours have high quality proteins so it is better to knead for slightly longer than too little to make sure the dough is developed.
Place the dough in a large bowl and cover with Clingfilm or a damp tea towel and leave in a warm place to double in size. This can take up to 2 hours.
Tip the bowl out on to a clean work surface and gently knead for a few seconds to take the air out. Divide the dough into 4 equal pieces (214g each) and mould round into a ball. Leave these dough balls to rest for 5 minutes. At this stage you can use a rolling pin or hand stretch the dough balls until they are about 1cm to 2 cm thickness and rest them for 10 minutes before topping with your favourite sauces and toppings.
Place the finished Pizza dough balls in pizza pans. Give the dough a 5 minute rest and preheat the oven to 240oC/Fan 220oC/ Gas mark 9.
Bake the pizza dough for 10 to 15 minutes or until the dough has baked and the toppings have melted. Serve right away and enjoy.
Ingredients500g Nelstrop Forza Flour
25g Olive oil
15g Instant yeast