Easy Pizza Dough

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.