Pizza Dough

Fit the Dough Tool.

Add flour, yeast, oil, salt and water into the warming bowl, fit the splashguard.

Knead for 5 minutes, heat setting Off, on speed 1 until the dough has formed.

Tip: Or use the Dough Kneading preset if applicable.

Remove the Dough Tool, fit the splashguard.

Prove for 40 minutes on heat setting 2, speed Off, until doubled in size.

Tip: Or use the Dough Proving preset if applicable and reduce the time.

Transfer the dough to a lightly floured work surface.

Divide the dough into 2 equal pieces.

Shape each piece into a ball.

Cover with a tea towel and let rest for 10 minutes.

Preheat the oven to 250ºC.

Sprinkle semolina onto the baking tray.

Dampen your hands slightly to prevent the dough from sticking.

Take one of the dough balls, and place upside down on the lightly floured work surface.

Carefully flatten the dough with your wrist.

Roll out the dough into a large circle, about 5 mm thick.

Leave the outer 1 cm edge of the dough higher than the centre to form the crust.

Repeat the same process with the other dough ball.

Place one pizza on a lightly floured pizza peel.

Gently slide pizza off the peel onto one of the preheated baking trays.

Garnish your pizza as desired.

Repeat the same process with the other dough ball.

Bake for 10 minutes at 250ºC until golden.

Serve.