Ingredients|
| 3 cups flour |
| 2 Tbs. polenta |
| 1½ tsp salt |
| 3 Tbs. olive oil |
| 1½ Tbs. sugar (3 tsp) |
| 2 tsp yeast |
| 2 tsp bread improver |
| 300ml warm water (m/wave 20-25s) |
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| MAKES: 2 bases |
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Method|
| Combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the olive oil. |
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| In a bowl, combine the flour, polenta, bread improver and the salt. Add the flour to the yeast mixture, ½ cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. |
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| Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap and a let the dough rise at room temperature until doubled, (at least 2 hours). |
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| Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 2 equal portions. (one portion can be wrapped in plastic and frozen for later) |
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| Preheat a pizza stone in the oven to 240°C. for at least 30 minutes |
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| Roll out the dough and prepare your pizza with your desired toppings. Bake until the crust is golden, 8-10 minutes. |
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