Instructions

1. In a jug add the yeast to the warm water. Make sure it is warm tepid water. If it is too hot it will kill the yeast. Leave it for 5 minutes, stirring occasionally until it has all dissolved. In a large bowl mix the flour and salt together.
2. Once the yeast has fully dissolved into the water add the olive oil and honey and give it a good stir. Add this to the flour and salt and mix well until everything has combined together. If the dough feels too dry then add some water, a little at a time.
3. Turn the dough out onto a floured surface and knead until it becomes smooth and spongy. If you can manage 10 minutes, great. If not 5 minutes is ok too!
4. Place the dough back into the mixing bowl and cover with cling film or plastic wrap. Put the bowl somewhere warm like an airing cupboard or underneath a radiator. Personally my favourite place is the oven. I heat it up really hot, then turn the oven off and open the door. I put the bowl on a stool by the open oven door for about 10 minutes. When the oven has cooled down quite a bit I then put the bowl in the oven and close the door.
5. Leave the dough to rise for 60 – 90 minutes. It should double in size and be springy to touch.
6. At this point the dough can either be and frozen or made into pizzas straight away.
7. To freeze the dough, let it cool to room temperature, then place it in a ziplock bag with all the air pushed out. It will keep in the freezer for about 2 months and can be defrosted at room temperature.
8. To make pizzas straight away, roll the dough out to your desired size and thickness, cover with your favourite toppings and bake at 200c / 390f. Cooking time will depend on the size of your pizza but will be anywhere from 12 – 25 minutes.