300g Bakers Flour
200g Semolina
5g Olive oil
5g sea salt
10g dry yeast
325g lukewarm water
Put all ingredients in TMX bowl and mix for 10 sec/sp6
Knead for 2 mins
Remove from TMX bowl and place in another bowl and cover and leave in a warm spot to rise.
Once doubled in size (usually around 20mins), punch down the dough.
Split dough in half and roll out thinly. (The trick is to get it thin but not too thin that it can't hold the toppings once it is cooked)
Once rolled out you need to add toppings straight away and cook. If you want to cook later, just make dough and leave to rise then wrap in plastic wrap and leave in fridge until you are ready to roll and cook your pizza. Best cooked on a pizza stone if you have one.
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