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How To Make Pizza Dough

Ingredients:
25 gm/1 oz Fresh or Dried yeast
350 gm/12 oz plain (all-purpose) flour
1 Teaspoon Castor (fine granulated) sugar
1 Teaspoon Salt
3 Teaspoon Oil
100 gm/4 oz Extra flour for kneading.
Method:
Put fresh yeast in a cup and mix with a little lukewarm water. Follow packet instructions if using dried yeast.

Shift the flour on to a large flat surface (wood, laminated plastic or marble) so that it forms a mound. Make a well in the center and put in the sugar,salt,oil and 300 ml/½  pint/1¼ Cups of lukewarm water. Mix together with the fingers. When the water is well blended with the flour incorporate the yeast a little at a time.
 
 Knead the dough energetically with both hands, lifting it up and beating it on the work surface, for about 10 minutes or until smooth and elastic. Form into a ball, put in a lightly floured bowl and leave to rise in a slightly warm place (about 28℃ / 82℉) (not in oven) for 30 minutes or until doubled in bulk.

Return the dough to the work surface and knead again foe a few minutes, using the extra flour. Roll out several times with a rolling pin for another 15 minutes. Flatten the ball with the hands to obtain the required size round and put on an oiled baking tray. Press with the finger tips so that the pizza is thicker at the edges than in the center.
Complete with the chosen topping and bake. Makes 2 (30 cm/12 inch) or 4 (20 cm/8 inch) round pizza bases.

Note: Liquid for yeast mixtures must be lukewarm. If it is cooler the rising will take longer, but if it is much warmer the action of the yeast will be killed.
This recipe will make just over 450 gm/pound of dough.

How To Make Pizza at home. 

Click to enlarge.

1-Make up the yeast. Shift the flour salt on to a board or into a bowl in a mound. Make a well in the center and add sugar,salt, oil and the measured water.

2-Mix into the flour with the finger tips and then start to add the yeast mixture. Mix well.

3-Flour the board and knead well using both hand. Lift the dough and beat on the table between kneading for about 10 minutes. Cover and leave to rise.

4-When the dough has doubled in size turn out on a floured board and knock back by kneading and rolling. Make into a ball again and leave covered for 15 minutes.

5-Turn out again, turn into two or four pieces and shape into a round. Place on an oiled baking, brush with oil and start adding the tomato base.

6-Complete the Pizza by arranging the chicken fillings. The pizza here is quite thick, for a thin crispy base work the dough until it is half the thickness shown.