DOUGH 1 teaspoon active dry yeast Pinch sugar 2/3 cup lukewarm water 2 cups all-purpose flour 1/2 teaspoon sea salt 1/4 cup olive oil Place the yeast, sugar and water in a bowl and mix to combine. Stand the mixture in a warm place until it has bubbles on the surface. Place the flour, salt, oil and yeast mixture into the bowl of an electric mixer fitted with a dough hook and mix well until a smooth dough forms.

Knead the dough with the dough hook for 5 minutes or by hand on a lightly floured surface for 25 minutes or until it is smooth and elastic.

Place the dough in a clean, oiled bowl, cover with a damp clean tea towel, and allow to stand in a warm place for 20 minutes or until it has doubled in size. Knead the dough lightly before shaping and placing in a tin. Cover and stand until doubled in size. Bake in a preheated 400°F oven for 25 minutes or until golden and hollow sounding when tapped.

If you are not using the dough after the proving stage, wrap it tightly in plastic wrap and place it in the freezer to arrest the growth of the yeast. Before shaping and baking, allow the dough to thaw and knead it lightly. Always allow the dough to prove a second time before baking. Dough to be baked in a loaf can be shaped and frozen in the tin - simply thaw the dough and allow it to prove before baking. If adding flavorings to the dough, add them after the dough has defrosted, before the second proving. Dough will freeze for up to 3 months.

VARIATIONS

CALZONE
Divide risen dough into 4 portions. Roll them on a floured surface until 1/2 inch thick. Place fillings such as cheeses, grilled vegetables or meats, pesto etc, on half of the dough. Fold over dough to enclose filling. Bake in a preheated 400°F oven for 25 minutes or until golden.

PIZZA BASES
Divide the risen dough into 4 equal portions and roll on a lightly floured surface until the dough is the desired thickness. Add toppings and bake in a 400°F oven for 15-20 minutes or until the base is golden and the topping cooked.

OLIVE BREAD
Roll risen dough on a floured surface until 3/4 inch thick. Place on a baking tray. Press in a few olives and rosemary sprigs. Sprinkle with salt and olive oil. Cover with a damp tea towel; stand until doubled in size. Bake in a preheated 400°F oven for 20 minutes.

MUSCATEL + CINNAMON BREAD
Knead 1 cup seedless muscatels, 2 tablespoons sugar and 2 teaspoons ground cinnamon into dough. Place dough in a small loaf tin. Cover with a damp tea towel and stand until doubled in size. Bake in a preheated 400°F oven for 35 minutes.

[New Food Fast, Donna Hay]