Ingredients:
30g active dried yeast
480ml lukewarm water
120ml vegetable oil
4 tbsp olive oil
80g maize (corn) meal
775g plain flour, divided
Method:
Dissolve the yeast in the water, cover and set aside for five minutes. When the yeast is ready, combine the oils, maize meal and 420g of the flour in a bowl. Mix to combine then add the yeast mixture and beat with a whisk for about 10 minutes, or until completely smooth. Add the remaining flour a little at a time until you have a dough that comes away from the sides of the bowl.
Knead in the bowl for several minutes then turn onto a floured surface and cover with a large metal bowl. Leave to rise until double in volume (about 80 to 90 minutes). Knock the dough back then cover and allow to rise once again.
Knock the dough back once more then grease round cake pans or flan tins with olive oil and place some of the dough in each. Push the dough to the edges of the pan with your fingers. You will need enough dough so that the crust is 3mm thick and runs all the way up the side of the pan.
To prepare, top with special pizza tomato sauce and the toppings of your choice then place in an oven pre-heated to 180°C and bake for about 35 to 40 minutes or until the crust is a light golden brown and cooked through.
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