Heritage Pizza Crust

3 cups or 450 grams Hayden Mill Pizza Flour + 4 tablespoons for dusting
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups warm water
1 tablespoon olive oil


Sieve flour and salt on a work surface and make a well in the middle. Mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

Using a fork, bring the flour in gradually from the sides and mix it into the liquid. Keep mixing, drawing larger amounts of flour until you have a sticky ball.

Knead dough until smooth, dust with additional flour if necessary.

Transfer dough ball to a large bowl brushed with olive oil. Cover bowl with plastic wrap and let dough rise in warm place until doubled in volume, about 1 hour.

Remove dough to a flour-dusted surface and ““knock back” the dough by kneading it a bit to push the air out.

Divide dough smaller balls you can roll out to make pizzas. Store covered or use immediately.