PIZZA DOUGH

Makes 4 pizza bases

A LITTLE EFFORT

GREAT VALUE

Preparation: 1 hour, plus

24 hours’ proving time

Cooking: 2–5 minutes in a pizza oven

fresh yeast 1 g (or 10 g dried yeast) flour 500 g, plus extra for stretching water 1 cup salt 2t

1 Mix the yeast with 3 T tepid water. Place the flour in the bowl of an electric mixer, then add the yeast mixture and water.

2 Mix until the dough releases from the sides of the bowl, about 5 minutes.

Add the salt, and mix to incorporate.

3 Place the dough in a large greased bowl, cover with clingwrap and allow to stand at room temperature for 24 hours.

4 Divide the dough into 4 equal balls and place on a tray. Cover with a clean, damp tea towel or place in individual airtight greased bowls to prevent a crust