Dough

Ingredients

• (250ml) warm water
• (7g) Yeast from (1 standard packet)*
• 1 teaspoon  caster sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 300g Strong white bread flour plus more for hands and surface
• 2/3 slices of ham
• 150g sliced mushrooms
• 3tbs passata/BBQ sauce

Instructions

1. Mix the warm water, yeast, and granulated sugar together in the bowl. Cover and allow to rest for 5 minutes. 
2.  Add the olive oil, salt, and flour into a mixing bowl. Pour yeast mix into the bowl and stir.
3. Knead the dough knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready.
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a circle lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. Top with passata  or BBQ sprinkle your grated cheese over the tomato passata or BBQ sauce, lay your ham and mushroom over the cheese. Or you can add your favourite toppings and bake for 13-15 minutes or until the crust is golden brown.