Directed by Aaron Christian / Custom made apron by Saint & Birchley 

Serves:  3 Pizza Bases            Prep: 20 mns + 1 hour for resting            Cooking: 10 - 12mns


  • 500 grs of Flour
  • 1 Tsp of Salt
  • 1 Tsp of Dry Instant Yeast
  • 1 Tsp of Sugar
  • 1/4 Litre of Water 
  • Olive Oil
  1. Pour the Flour in a bowl
  2. Make a well
  3. Pour the yeast, salt & sugar in a cup 
  4. Add the water
  5. Stir well 
  6. Cover with a plastic film & let it rest for 10 mns ( A thick mousse should appear at the top)
  7. Pour the water progressively  to the flour & slowly add flour by stiring with your finger ( See video from 0:33 to 0:36)
  8. Repeat process until the water & flour are combined
  9. Knead until the dough stops from sticking
  10. Dust some flour on your station 
  11. Knead for 5 mns
  12. Pour some olive oil
  13. Knead for another 5 mns
  14. Shape he dough in a ball
  15. Cover the dough with a humid towel
  16. Let it rest for 1 hour
  17. Knead again for 5 mns
  18. Separate the dough in 3 equal parts ( you can mesure it to get the exact same amount)
  19. Wrap the extra bases in plastic film & freeze
  20. Pre-heat the oven at 250°C 
  21. Roll out the last dough until you get a large thin pizza base (roll out & turn the dough to get a perfect pizza see video 1:50 to 1:57)
  22. Add toppings 
  23. Cook for 10 to 12 mns

*Note: The forzen pizza bases would have to be defrosted in a fridge. Take them out in the morning before going to work and leave them in the fridge, they will be ready to roll out for dinner.