Combine together the flour, salt and semolina in a large bowl. Make a well in the centre.
In a separate bowl mix together the soda water and the yeast, stirring to dissolve the yeast. Add the oil and stir. Add this liquid to your well of dry ingredients and use your hands to combine. Once it has come together tip out onto a floured surface and knead for 15 minutes or until the dough is smooth and elastic
Return the dough to a lightly oiled bowl: cover and set aside to rest in a draught free area until doubled in size. Divide into four portions and use as needed. You can either hand spread for a rustic look, or roll out for a more even base.
Dough can be used at once, or stored in airtight container in the fridge overnight.
Will make four medium or two (huge) family pizzas.
400g plain flour (unbleached)
7g sachet of yeast
300 ml fresh soda water (room temperature)
25 ml extra virgin olive oil
Pizza Base Recipe
“SHOULD GIVE YOU A NICE "MIDDLE OF THE ROAD" BASE THAT LETS THE TOPPING DO THE TALKING”
OK - kneading gets a bit boring though.
YOU MAY HAVE YOUR OWN PIZZA DOUGH RECIPE, BUT THIS IS THE ONE I GENERALLY USE. IT'S NEITHER TOO THICK OR THIN, AND GIVES YOU A GREAT PLATFORM TO BUILD YOUR CREATION ON.