Pasta per Pizza (Pizza dough)
Pizza dough doesn’t take too long to prepare, which is why it is better to make it than to buy it frozen. We never use a machine because we think it takes longer to clean the machine afterwards. We also think it is better to use fresh yeast than dried.
30 g/1 oz/2 tbsp fresh yeast
240 ml/8 fl oz/1 cup lukewarm water
360 g/12 oz/3 cups plain (all-purpose) flour
Salt
Combine the yeast and water and leave for about 10 minutes, or until it starts to foam.
Combine the flour and salt to taste in a large bowl. Make a well in the centre and gradually add the yeast mixture, using a fork to stir in the flour with a circular motion, until a dough is formed. Lightly flour a work surface and place the dough on it. Knead the dough with the heel of your hands until it is smooth and elastic. Put it in a floured bowl, cover with cling film (plastic wrap) and leave it to rise until double in volume. This can take from 1-2 hours, depending on the room temperature. Knock back (punch down) the dough on the work surface and stretch to the desired thickness.
Top and bake at 200 °C/400 °F/Gas 6.
Makes enough to serve 6.