Step 1:

In a bowl/jug, mix the 325ml lukewarm water with the yeast and oil and allow it to awaken for a few minutes. Meanwhile, sieve the flour, semolina and salt onto a surface you can work on as it will be needed to knead the dough later! Mix them together and make a well in the middle.

Step 2:

After a few minutes, pour the liquid into the well you made in the middle of the flour mixture, and, using a fork, gradually mix the flour in with the water mixture. Be careful here not to add too much in one go, or to take to much of the flour in, or the wet mixture will spill out of the well! Just slowly add and mix it bit by bit until the dough begins to come together and the ingredients are fully combined.

Step 3

Now it’s time to get in there and begin working it with your hands, kneading, and moving the dough. If the dough is still sticky, continue adding flour to the mixture. This is what I had to do and, keeping my hands floured and adding small amounts of flour at a time, eventually it came together. Continue kneading until the dough is smooth. Once done, place in an oiled or floured bowl, cover with a damp towel or cling film, and place in a warm place for about an hour or doubled in size, bear this in mind when choosing the bowl!

Step 4:

Once doubled in size, take it out onto a flour dusted or semolina dusted (my preference) surface and knock the air out. It can now be freezed at this point if, like me, there’s only two of you; split the dough in half, freeze half and keep half (freeze straight away though otherwise it will continue to rise!). Split the remaining dough into individual portions, roll into a ball and leave to rest for about 15 minutes.

Step 5:

Preheat the oven to a high temperature – I used 220c Fan. Once rested, roll out to about 1/2 cm thin or whatever your preference! I like a thinner pizza so i try to achieve that. Roll, use your hand to push, throw it in the air, whatever works! I like to try and give it a slight crust which also gives a nice semolina crust to the pizza. Put the pizza onto the tray or stone you’re using to bake it to save having to move it with the toppings on. Now it’s time to load up the pizza! For a simple tomato base, I used chopped tomatoes, tomato puree, garlic powder and mixed italian herbs, reduced down to create a base. Spread this around, starting form the middle!

Step 6:

Load it with any toppings you like; I used Violife cheese, peppers and frozen basil. Once the oven’s hot, place it in for about 10 minutes or until the ingredients are done and the base is a nice golden brown. Next step, cut and enjoy the awesome pizza you made!