1. Add 1 tbsp sugar & 2 and 1/4 tsp yeast to 1 cup (250ml) of warm water, set aside.
2. Mix 375g plain flour (high protein/bread flour is better as it gives the elastic texture) with 1 tsp of salt. Make a well.
3. Pour yeast mixture & 2 tbsp olive oil (I use vegie oil) into the well, mix & form a ball.
4. Knead for 10 min. Cover with cloth & leave to rise in warm place until double (45min+) – If you have a mixer, you won’t have to knead manually, the machine does it for you…a great buy for the year 2010
5. Punch the dough to let the air out. Roll into cirlce or rectangle shape(depending on your tray) & top your filling.
6. Bake in preheat oven 200C (fan forced) & bake for 15 min or until the crust is brown.