Directions

1. Put all the dry ingredients in a large bowl.  The flour can be any type.  It will cause differnt textures and I prefer half bread flour and half cake flour.  'All purpose' would also do, we just don't get it in Namibia.  Mix it around with a fork a bit.  I add the oil and then the water cup for cup stirring a bit with the fork to incorporate before the next cup.  I normally leave the sixth cup and add it little by little where there is still dry flour.  Now I start to knead the dough till all the dry flour is incorporated and then I turn it out on a lightly flour dusted surface and knead the dough between 7 and 10 minutes.  Good workout!
   
2. Form ito a ball and place back into large bowl and cover.  I lightly dust the dough with flower and cover with a plate and cloth though the plate should not rest on the dough, but leave space to rise.  It needs to prove for at least 20 minutes in a warm place like a sunny spot or in winter time I use the oven at a 40 degrees celius setting.  It can be left longer without harm just make sure your bowl is big enough.
3. When you are ready to shape your pizzas, knock down the dough, devide it into equal parts according to the amount of pans you want to make.

4. Roll out to desired tickness on a floured surface to prevent dough from sticking. Minimize flour on the top of the dough to prevent it from becoming to dry.  We prefer it thin, about 5mm.  When size and thickness is reached roll it onto the pin, lift and roll off onto your pan which you also dusted with flour.  Here is an very important tip: oil the pizza with olive oil before you put any sauce or topping on. This helps to keep it crisp and not soggy.  Don't fear the workout if your able, yet if your are not physically able remember to play it safe and call for help as this does take some effort to roll it all out.

   

   For bodily exercise profiteth little: but godliness is profitable unto all things, having promise of the life that now is, and of that which is to come.
   (1Ti 4:8)