I adapted this recipe from one I found a few months ago as I needed something easy to remember with delicious results. I call this my '4/2/2/2/2' recipe! Haha. Just remember - 4 cups of flour, 2 of everything else! Enjoy.
4 cups of plain flour
2 cups of luke warm water
2 teaspoons instant yeast
2 teaspoons sugar
2 teaspoons salt
enough olive oil to make you happy
Put the yeast and sugar in the water.
Stir the salt in to the flour.
Once the water and yeast mix is foamy, add it to the flour and salt.
Drizzle in enough EVOO to bring it together - maybe about 1/4 cup. This is not compulsory but certainly adds flavour.
You can knead the dough for ten minutes or just leave it to rise in the bowl you mixed it in- cover with GLAD wrap and put in a warm dry place until it doubles in size. Even un-kneaded this comes out beautifully, but kneading does improve it somewhat.
Preheat the oven to 220 degrees celsius, conventional.
Roll out your dough on a floured bench and either dimple and drizzle with EVOO and salt for focaccia, or top with your favourite pizza toppings. Bake for 12-15 minutes until browned underneath.
Makes about 3 standard round pizzas or a big ass rectangular focaccia.