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