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Ingredients

• 1L (1 3/4 pints) warm water (45 C)
• 4 tablespoons caster sugar
• 25g (1 oz) dried active baking yeast
• 1 dessertspoon salt
• 1.25kg (3 lb) plain flour
• 1 teaspoon dried oregano
• 100g (4 oz) butter
• 1 tablespoon polenta
• 1 tablespoon olive oil
• 4 tablespoons grated Parmigiano Reggiano cheese

Description

This Herbed Pizza Base Is Dusted With Polenta For A Real Pizzeria Touch. The Large Quantity Allows You To Freeze Some Of The Bases For The Next Time You Want Homemade Pizza.

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