Pizza Dough

I'm always on the lookout for a 'good', authentic, tasty, pizza dough recipe. I think I may have found it... Karen Martini is the actual owner/chef of St. Kilda's (in Melbourne), Mr. Wolf, re known for its pizzas.

*Taken from Karen Martini's 'Where The Heart Is'*

Ingredients
400g unbleached plain flour

100g fine semolina

2 tsp table salt

1 1/2 cups (375ml) warm water

3 tbs olive oil

2 tsp (7g) dried yeast

Method

Combine flour, semolina and salt in the bowl of an electric mixer with dough hook attached. Mix water, oil and yeast in a small bowl and stir to dissolve yeast. Pour water mixture into flour and mix at low speed until combined. Mix on medium (to high) speed for 10 minutes, until dough is smooth and elastic, but still quite wet and sticky.

Place dough in a lightly oiled bowl. Cover with plastic film and rest in a warm place for about 30 minutes or until dough has doubled in size.

The dough can be used at once or stored, covered, in the fridge overnight.

Makes 4 pizza bases.

To use, preheat oven to 250 Degrees Celsius. Lightly brush a large pizza tray with oil and dust with semolina. Roll pizza dough out on a lightly floured surface and transfer to the pizza tray. Top. Bake for 10-15 minutes....