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Preheat your Fornetto oven to 200 C / 400 F and maintain the heat.
Combine yeast, sugar and 2 tablespoons of warm water and set aside in a warm place for approximately 15 minutes.
Place flour and salt in a large mixing bowl and make a well in the center.
Add remainder of water to yeast and whisk through.
Add yeast mixture to flour mix and combine thoroughly to form a rough ball.
Add small quantity of flour if your mixture is too wet.
Turn out onto a lightly-floured board and knead for 5-10 minutes until smooth.
Place tablespoon of olive oil in a clean bowl, coat dough all over and cover with clean tea towel and put aside for 1-2 hours allowing the dough to double in size.
Place dough back onto floured board and knead a few times.
For thin base pizzas divide your dough into 4 parts. Shape each ¼ into a round ball.
Take one ball of dough; keep others covered so they don’t dry out.
Use a small amount of flour to dust the rolling surface and the rolling pin, to prevent dough sticking. Roll out to required size. (about 30 cm / 12 in)
Place on pizza stone or tray and add your favorite topping – remember not to overdo it.
If you use a pizza paddle leave the base on your surface, you can slide it under after all toppings are on the base.
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