Crisp and Airy Pizza Base, No Added Refined Sugar

Method

1. Pour a little warm water into a clean bowl, drop in 5g yeast and leave it floating for 5 minutes, then stir until it dissolves completely.
2. Put 500g all purpose flour with the salt and 13.5g kOBE Monk Fruit Blend in a large bowl and mix with a machine, working it through so no part of the flour is too wet or too dry.
3. Turn the dough onto the work surface, add 45ml olive oil and knead with the force coming from the base of the wrist, pulling and pushing until the dough is smooth and supple.
4. Once the dough is dry to the touch and springy, press it into a round 10 to 15 times, put it in a large bowl and cover it tightly with cling film.
5. Prove for about 1 hour, or longer depending on the room, until the dough has risen and feels light and elastic.
6. Dust the work surface with flour, divide the dough into 4 pieces and prove them for another 15 minutes.
7. Knead and shape each piece, then roll it out to the size you want, brushing the pan with oil first so the base neither dries out nor sticks.
8. Heat the oven to 220 degrees C and bake for 7 to 10 minutes. A good base is evenly round, golden brown, crisp on the outside and open inside.

Tips

• Flour with 11 to 14 percent protein gives a crisper crust.
• Olive oil goes in with the flour at the kneading stage, and plain cooking oil works too with less aroma.
• The dough has proofed enough when a pressed dent stays put, and if it springs back it needs longer.
• Rest the divided dough another 15 minutes before rolling, because rolling right away makes it shrink back to the middle.