Print

Directions

• In a whisking bowl add 1 cup of flour, the yeast, the honey and the warm water. Whisk well and leave it to rest for 15-20 mins. The mixture should have bubbled up, if it hasn’t, the yeast has not activated, so you’ll have to do this step again. This is crucial for the dough.
• Add the salt, olive oil and the rest of the flower. Kneel the dough on a floured surface for about 7 mins, adding more flower if needed, keeping in mind that the dough should remain a bit sticky in the end. You will know it’s done when you poke it with a finger and it slowly pops back up.
• Put the dough ball into a clean whisking bowl, having coated it with olive oil, put a plate on top of the bowl and let it to settle for about an hour and a half someplace warm.
• Kneel the dough again, for less than a minute, and cut it into 4 equal pieces. Make 4 dough balls out of those and cover each with a soup bowl. Leave them like that for 30 – 40 mins.
  
• Chop your veggies and olives, grate the cheese.
• Take one of the dough balls and spread it out with your fingers on a floured surface, then use the rolling pin to shape the dough, as well as to achieve the desired thickness.
• Pre-heat the oven at 220°C (428°F), fan & top grill.
• Put a bit of corn flour on top of the pizza dough and place it with that side down in a non-stick frying pan. Then, smear tomato sauce on top of the pizza, put onions, mushrooms, olives & cheese (and/or other desired toppings). Sprinkle a bit of olive oil on top.
  I’ve found that extra sauce & generous amounts of toppings go amazingly well with thin crust pizza.
• Put the hob on medium heat and cook the pizza for about 5 mins, lift it to see if it’s cooked, then transfer it onto a baking tray and place in the over, directly under the grill for another 5 mins, or until the cheese has melted. I personally like it a bit browned.
• Repeat steps 6 to 9 for the other dough balls, or alternatively you can put them in a zip lock bag in the fridge for max. of 3 days, to cook another time.