A simple and tasty pizza dough that makes 2 10" pizza bases
Warm the milk/water a little until it reaches body temperature. Pour into a mixer bowl, and add in the yeast and leave to bloom for 10 minutes
Add in the flour, olive oil, salt and sugar, then mix with the dough hook on a medium speed for about 8 minutes until it is smooth and stretch
Place in a lightly oiled bowl and cover with a damp clean tea-towel, and leave to prove and double in size at room temperature. Alternatively, cover in cling film and prove overnight in the fridge
Once proved, divide into two balls
Pre-heat the oven to 220°C / 425°F with a baking stone inside
Press out one of the dough balls to roughly a 25cm / 10" circle. Dust a pizza peel with cornmeal, then lay the dough on the peel
Top the pizza with tomato sauce, cheese and toppings of your choice
Slide the pizza onto the stone, and bake for 12-15 minutes or until the crust is risen
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