Alright, so I've got out lukewarm water mixed with our yeast and sugar, we're just giving this a little bit of a stir with our forcier stirred as much as we can, we want to make sure that combines nicely. The reason we have the sugar and the yeast together and leave the salt separate with the flour is because the sugar is the enemy of the yeast. Not the sugars are heavy salt is the enemy of the case where the sugar is going to help feed the waste and help you basis rise and get the desired result that you want. So this is going to sit for a couple of minutes. And then I'll just come back and show you guys how to nail it and mix this in with you flour. Alright, so that's water and yeast has been sitting there for about three minutes now.

So we're going to slowly add this to our flour mixture bit by bit because it's going to be easier to nade rather than if we were to add all the way at once. All right, create a little wealth in the flower. Just want to slowly add it as you go. I can add a little bit there. The rest now please want to continue to work this and need this with your hands. You will notice the dollar start to clump on your hands.

Don't worry about that as you work it. This will become less and less. Now you want to work the dough as much as you can. Within the bowl. Mix that yeast sugar and flour together as much as you possibly can. Now we're gonna do is we're gonna transfer everything onto our bench here.

We're gonna need this with our hands. So what you do is you put one palm on the dark, the other pilot and push forward, push back, push forward. Try to get everything off your hands. Just keep nailing as we're doing it by hand. This will take a little bit longer than if you are were to use a machine Robert Cooper specific pizza machine but this is a lot funner anyway. You don't need to buy any expensive equipment to make pizza.

You just need to use a bit of an hour grace. You want to make this as smooth as possible. You don't want to say any lumps. What flowery dough clumpy lumps in your daughter? That's no good. Just keep nailing it.

Apply a fair amount of pressure. I'll suggest you do this for about five minutes. You want to make sure it's all nicely combined in there and as smooth as possible now by adding the warm water will lukewarm I should say instead of cold this pizza dough boil counts shouldn't take as long to rise. Now that's what I recommend doing. If you want to get really technical Yeah, it's better to add cold water and let it hate naturally with the room temperature boss. If you short a time, dark can take quite a while to rise.

So if you don't want to be sitting around all day, night watching your dough rise and work is just adding water that's at least lukewarm. Don't get too warm. So if it's hard to touch can kill the waist. So I wouldn't go anything more than lukewarm. See how smooth that's getting? It's not quite there yet.

We want to work a little bit more. One person in front of the other push down. roll it back. Clock sir. just tuck it underneath So now we're gonna do it's gonna rob a bit of olive oil on that. This will help keep the pizza nice and moist.

They have olive oil on the bench there. Give it a Rob. What we're going to do is we're going to let these dhar proof so you want to let it proof on the bench until that basically doubles in size. When that doubles in size that's going to indicate we're already starting to start making our base The reason why I'm putting glad rapper grabbed our locks are is because as we leave it out, if we were to do it uncovered the area we'll get to the outside of the door and it'll become really crispy on the outside and as you're folding out your door left disgusting little crisp, dry parts to your base and you want to keep it nice and smooth. So we're gonna leave that sit for a couple of hours. All right, once this has doubled in size, we'll come back and show you guys how to make your basis