Thin Pizza Dough
Easy Summer Food Cookbook, p.30
· 500g white bread flour
· 2 tablespoons sugar
· 1 sachet fast acting yeast (7g)
· 300mL lukewarm water
· 1 egg, beaten
· 2 tablespoons extra virgin olive oil
Put flour, sugar, salt and yeast in a food processor. Put the warm water, egg and oil in a bowl and whisk well. Add to flour slowly. Knead dough for 2-3 minutes until smooth and silky. Place in oiled bowl and cover. Let rise for 1 hour. Punch down and divide into four. Work rounds until 1cm thick and thickest around the edges. Make indents with your finger all around the surface.
Bake for 10-12 minutes at 425˚F.