Pizza is so much better if you make the dough yourself...and it really is easy!
3lb 6oz/1.5kg strong white flour ½ tbsp salt ½ tbsp sugar 1½oz/45g fresh yeast (or 2 sachets of easy-blend yeast) 1 tbsp olive oil 1¼ pints/750ml water
Mix the flour, salt and sugar.
Blend the fresh yeast with a little of the water and stir into the flour along with the olive oil and the rest of the water (if using easy-blend yeast, just stir it into the flour).
Mix to a dough and knead for five minutes (or 45 seconds in a tabletop mixer). It should have a soft putty-like texture, so add more flour or water if necessary.
Flour a bowl and put in the dough. Cover with clingfilm and leave to rise for about an hour and a half until it has doubled in size.
Punch the dough down and shape it straightaway or repeat the rising and punching down every hour until you are ready.
To shape the dough, take a fist-sized ball and, using both hands, palms facing up, stretch it over your fingertips. Use your thumbs to tuck the edges underneath, then twist them together to make a tight ball. Pop the balls (smooth side up) on to a floured tray and cover with a floured tea towel. Leave to rise for at least an hour, and up to three, before shaping it into pizza.
Any leftover pizza balls can be kneaded together and shaped into a loaf. Lay on a floured baking sheet and leave it to rise for an hour or until doubled in size. Bake in a preheated oven (400F/200C/gas mark 6) for 20–40 minutes (depending on size), until golden and sounding hollow when tapped on the bottom. Cool on a rack.
All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.