Measure out your ingredients exactly
Add the instant dry yeast to the flour
Add salt and icing sugar
Pour in the olive oil
Start adding water a little at a time
Use a wooden spoon or spatula to start bringing the dough together
Once dough has come together turn it onto a flat surface and start kneading
Knead until your dough is smooth and elastic around 7 minutes
Form your dough into a round ball. Poke with finger and if it slowly bounces back your dough is ready
Place dough in oiled bowl, turn over to coat all sides. Cover tightly with cling film and allow to rest in a warm place for 1-2 hours or until doubled in size
After proofing punch the dough down to release air
Place dough on lightly floured surface knead a few minutes
Divide dough in two and roll into balls. Let them rest in two separate bowls for 20 minutes
Cover both or one of the dough with cling film and refrigerate if not using immediately
