Ingredients:

  • 300g strong bread flour (plus extra for dusting)
  • 7g dried active yeast
  • 1 tsp fine sea salt
  • 200ml lukewarm water
  • 2 tbsp olive oil (plus extra for greasing)

Instructions:

  1. Combine lukewarm water and yeast in a small bowl. Let stand for 5-10 minutes, until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Pour the yeast mixture and olive oil into the flour mixture. Mix until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. No-Knead: Cover the bowl and leave in fridge for at least 8 hours or up to 24 hours.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for at least 2 hours, or until doubled in size.
  6. Gently punch down the dough (or remove from fridge). Divide in half.
  7. On a lightly floured surface, stretch or roll out each portion of dough into a thin, 12-inch circle. Place on a floured pizza peel (if using) or baking sheet.
  8. Top each pizza with your favorite toppings. Don't overload, especially with a thin crust!
  9. Preheat oven to its highest setting (ideally 250°C/482°F or higher) with a pizza stone inside (if using). Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Remove from oven, slice, and serve immediately.