How to make Pizza Dough ...

Ingredients
6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil
To roll out:
2-3 level tablespoons polenta (cornmeal)
Pre-heat the oven to its lowest   Procedure: Warm the flour  to some extent, in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture, then put in the olive oil and pour in 4 fl oz (120 ml) hand-hot water. Now mix all of the content to a dough, with a wooden spoon and then use your hands in the final stages of mixing. Press the dough for 3 minutes or until it builds up a shine and blisters under the. You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and wrap it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about an hour at room temperature. Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C), along with the pizza stone or baking sheet. Tip the dough back on to a work surface that has been scattered generously with polenta to prevent it from sticking. Knock all the air out of the dough and press it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with polenta and roll the dough out to a circle that is approximately 10 inches (25.5 cm) in diameter. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly elevated edges. By means of a thick oven glove, cautiously raise the baking sheet or pizza stone out of the oven and sprinkle it with polenta. Now carefully lift the pizza dough on to the stone or baking sheet and cover the pizza with your choice of filling, taking it up to the raised edge. Bake the pizza on high shelf for 10- 12 minutes , until the crust is golden brown.