I use a mixture of high and medium protein flour with olive oil, salt and bit sugar (sugar is essential for yeast fermentation) Dough is mixed till clean-up stage only as pizza dough should not over-developed. I wrap and left it overnight in the chiller 4 deg to let the gluten relax and ferment slowly. Next day, dough achieved a slight fermented flavour and is easy to roll out thinly. Let dough rise at ambient for 2 hours. De-gas and roll out to 10 inch diameter. I use Italian Pondomoro Tomato paste, mozarella and swiss cheese (if you like its smell), add olives, capsicum, onions, anything u like on top. As i dont have stone oven at 400 deg, I baked on pizza tray for 12 to 14 mins at 250 deg. Occassionally check bottom to ensure dough is baked well and browning.
