Pizza Base Dough

1. In a large bowl combine the flour, semolina and salt then mix thoroughly. Make a large well in the centre.
   
   
2. Add the yeast to the tepid water. Leave in a warm place for 5-10 minutes until the yeast has begun to activate and a 'froth' has begun to form. At this point pour the liquid into the well in the flour.
   
   
3. Using a fork gradually incorporate the edges of the well into the liquid until a thick paste has formed continue this until the dough begins to clump.
   
   
4. Using your hands turn the dough out onto a clean surface and knead for 10-15 minutes until the dough is smooth and elastic. Lightly oil a suitable size bowl, shape the kneaded dough into a round and place into the bowl. Lightly cover with oiled cling film and place in a warm place for 1.5-2 hours until doubled in size.
   
   
5. Lightly dust a suitable size baking tray with flour, divide the dough into 4 balls and shape by rolling them using the palm of your hand against the worktop. Place onto the floured baking tray. Set aside in a warm place and leave for a further 10 minutes to rest.
   
   
6. Roll the rested dough balls into 10’’ bases. Top accordingly with selected toppings allowing a 1/2 cm rim around the edge. Bake for 5-8 minutes until the base is crispy. 
   
   

Chefs Tip: Try these tasty topping suggestions Viennese, Romana, Goat’s Cheese and Aubergine