500 g plain white flour
1 sachet traditional yeast (or about 1 tbsp.)
1 1/2 cups warm tap water
2 glugs olive oil
1 tsp salt
Pour a little bit of warm water over the yeast in a small dish and let sit until frothy. Stir the salt into the flour. Mix the water and olive oil together.
Pour the yeast over the flour and then the water/oil mixture little by little, stirring with a wooden spoon. When it seems to be moistened enough to form a ball, turn the dough out onto the counter and knead until you have a smooth, elastic ball (about 5 minutes) adding flour or water as needed. Put the ball into an oiled bowl and cover with a damp tea towel for a couple of hours (in a warmish spot) or until doubled in size. Punch down, roll or stretch onto pizza pan, top with whatever and bake at a fairly high temp (375-425 depending on your oven) until golden and bubbly. Mmmmmmmm.