第一步：准备好材质

Step 1: You will need Units: Metric US Imperial UK Imperial

180 g plain white flour

1 tsp salt

1 tsp dried yeast

? tsp caster sugar

1 tbsp olive oil

120 ml warm water

polenta for dusting

2 bowls

1 spoon

some cling film

1 rolling pin

1 measuring jug

1 sieve

1 circular baking tray

Preparation Time:

2 hours 20 minutes

第二步：筛面粉

Step 2: Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

第三步：做面团

Step 3: Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

第四步：揉面团

Step 4: Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

第五步： 发面

Step 5: Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

第六步：滚面团

Step 6: Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24hours.