• Add all dry ingredients to a bowl and mix with a spoon
• Add the wet ingredients to the bowl and start to mix together using your hands until a dough forms in the bowl (optional: use an electric kneading machine)
• Continue to knead the dough in the bowl (or on a floured surface) for 10-15 minutes and form into a ball and pop into the bowl
• Cover the dough with a tea towel and place in a warm room or in a proving draw
• Leave the dough to double in size (takes 1.5-2 hours)
• Pre-heat oven to 180°C fan or 200°C conventional
• Separate the dough into two to create two bases
• Heavily flour a work surface and place one portion of the dough onto it

Option 1: Deep dish pizza

• Using a floured rolling pin, carefully roll out the dough until about 2-3cm thick and shape into a circle with your hands
• Place the dough onto a pizza tray and add on your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
• Bake for 22-25 minutes (until golden)

Option 2: Stuffed crust pizza

• Using a floured rolling pin, carefully roll out the dough until about 2-3cm thick and shape into a circle with your hands
• Place thick slices of cheese (or other filling) about 1cm from the edge of the base
• Fold the edge of the base over the filling and press down slightly with your fingers so the dough attaches to the inner base
• Carefully place the dough onto a pizza tray and add on the rest of your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
• Bake for 22-25 minutes (until golden)

Option 3: Romana style pizza (recommended)

• Using a floured rolling pin, carefully roll out the dough until about 0.5cm thick and shape into a circle with your hands (this will create quite a large, thin base)
• Carefully place the dough onto a pizza tray and add on the rest of your toppings (I find using a spatula to help me lift the pizza base onto the tray helps)
• Bake for 16-20 minutes (until golden)