INGREDIENTS
Pizza Dough:
1/2 tsp caster sugar
2 tsp instant yeast
2 tbsp olive oil, plus more for oiling the bowl and after kneading the dough
525g "00" flour, plus extra
1 tsp of sea salt
1/2 cup coarse polenta
Topping Suggestions:
Goodness Me cherry tomatoes, fresh basil leaves and Buffalo mozzarella. LaBella Pasta Sauce Traditional for the pizza sauce.
Prosciutto, fresh figs, rocket and shaved Parmesan or Pecorino Romano. Don Antonio Basil Pesto or a drizzle of flavoured Olive Oil for the base.
Sopressa, olives and shaved Parmesan or Pecorino Romano. LaBella Pasta Sauce Traditional for the pizza sauce.
METHOD
For the dough, place sugar in a small bowl with 1 tbsp of lukewarm water and stir. Add in yeast and allow to activate for about 10 minutes. After 10 minutes your yeast should have activated and become frothy. If it hasn't start again making sure your water isn't too hot or cold. In another small bowl, combine 1¼ cups of lukewarm water with olive oil. Place flour and salt in a separate large bowl and stir in the yeast mixture and oil/water mixture until incorporated into a dough. Place dough on a clean, lightly floured surface, and knead for 10 minutes until smooth (adding more flour if needed, but keeping dough quite wet). Place dough in a lightly oiled bowl and brush a little oil on top. Cover in cling film and set aside in a warm place to rise and double in size (2 hours).
Preheat the oven to at least 250°C. Punch the dough down and set aside until the oven is heated.
Divide the dough into 3 portions, dust a sheet of baking paper with 1 tbsp polenta. Lightly knead and stretch 1 ball of dough to about 24cm diameter disc.
Add your toppings starting with the sauce. If using rocket, sprinkle over leaves after the pizza has cooked. The heat from the cooked pizza will be enough to warm through. Bake until the cheese is bubbly. Enjoy!