I've tried many pizza recipes over the years and was quite crap at the whole thing until I got my pizza stone. Since then I've gotten a whole lot better at the home pizza making business and now I am killing it using Karen Martini's Mr Wolf pizza dough recipe thanks to my pal Rach.
Also can I just say that I love that when I whip up a batch of this lovely dough I get to ferret away some lovely soft balls in the freezer making for a quick dinner after swimming lessons, in the time it takes me to whip off my bra and make a gin dinner is ready. High five Karen, and Rach.
2 sachets dry yeast (14g)
600ml mineral water / or tap water is just fine
50ml olive oil
Using a stand mixer with a dough hook, add the flour, semolina and salt into the bowl. Whisk the yeast, mineral water and oil in a separate bowl. Turn the mixer to slow, add the liquid all at once, and bring together to a soft dough. Once combined, turn the speed to medium and mix for six to eight minutes until you have a smooth, silky, springy dough.
Remove the hook and push the dough down into the bowl. Cover and allow to prove for 45 minutes in a warm spot.
Preheat oven to 220, pop your pizza stone in if you have one.
Tip the dough out onto a lightly floured bench and gently knead it with your hands, roll into a log shape and portion into balls as desired (6 or 8). Allow balls to rest for another 5 minutes under a clean tea towel. Next roll or press out to desired thickness on baking paper. Add your favourite toppings and using the baking paper transfer it to your pizza stone and bake for 10-ish minutes, or until it looks done.