For 6-8 medium sized pizzas:

• 800g strong white bread flour
• 200g fine ground semolina flour / strong white bread flour
• 1 level tbsp fine sea salt
• 2 x 7g sachets dried yeast
• 1 tbsp golden caster sugar
• 650ml lukewarm water

– Add yeast and sugar to water, mix and leave for a few mins.

– Make a well in the flour and salt (mixed).

– Pour mixture into well and mix well with a fork.

– Knead dough for 10 mins.

– Flour the top of the dough, cover it with clingfilm and let it rest for at least 15 mins. – I left it for 6 hours and it became elastic and impossible to roll out, we think 30-45 mins might be optimum.

– Roll out the dough, add toppings and cook at 250’c until golden and crispy.