500 gm (2 cups) plain or bread flour

250 ml (¾ cup) lukewarm water

1 teaspoon of sugar

6 gm (2 tsp)  of dry yeast

1/2 teaspoon of salt

2 tablespoons of olive oil

Pinch of oregano


Method


Fill a medium-sized jug with 250 ml of warm tap water and add the yeast and sugar. Give it a good stir until combined and leave it in a warm place until it begins to froth.

Mix the yeast water with half of the flour and salt then add the other half of the flour and olive oil, mix until the dough is smooth. If you have a food processor with a dough hook, beat the dough until the bowl is clean at the sides and the dough looks shiny and stretchy. If you are making the dough by hand, once the flour is mixed in with the wet ingredients sprinkle a little flour on to the bench and knead for several minutes until the dough is stretchy and has elasticity.Allow the dough to rest in a bowl and cover with a damp cloth until it has doubled in size. Tear off small balls of dough and roll out on to a floured surface with a rolling pin until they are a dinner plate size and 1 cm thick.

Cook Pizza in an oven 220 degrees for 10 mins