Makes one 10″ pizza base. Ideally this works best with a pizza stone or a pizza tray.
90g flour (I buy mine from the local baker on the basis that they have a high turnover and flour must be fresh)
Sift the flour, yeast and salt into a bowl making a well in the centre in which to pour the oil and honey plus 60ml tepid water. Mix with a wooden spoon or your (clean) hands adding a little more water if necessary.
Place your dough onto a lightly floured surface and knead away for several minutes until it is stretchy and elastic. Transfer the dough to a large clean bowl and cover with cling film that has been lightly oiled on the underside. Leave for around an hour until it has doubled in size.
Pre-heat your oven to 230°C | Gas 8 together with your pizza stone or tray.
Sprinkle the work surface with a little polenta to prevent sticking then knock the air out of the dough and start kneading again for 30 seconds whilst shaping it into a ball.
Dust a rolling pin with flour and polenta then roll out the bowl into a circle of 10″ diameter. Using your fingers stretch the dough out from the middle – it doesn’t need to be perfect but the edges need to have slightly raised edges.
Add toppings of your choice then carefully slide the pizza onto the hot stone/tray and bake on a high shelf for 10 – 15 minutes.
Genetically modified food? No, I don’t think so not unless we make the owners, shareholders and board of directors of Monsanto eat GMO foods that they produce and foster. They should be guinea pigs for the next 50 years then I’ll think about it.