Ingredients:
2 1/2 tbsp of fresh cake yeast or 1 1/2 tbsp of active dried yeast
1 cup of lukewarm water
pinch of sugar
1 tsp of salt
3 1/2 cups of plain flour
Serves 4
1 Warm a medium sized mixing bowl by swiring some hot water in it. Drain.Place the yeast in the bowl, and pour on the warm water. Stir in the sugar, mix with a fork, allow to stand until the yeast has dissolved and starts to foam, 5-10 minutes.
2 Use a wooden spoon to mix in the salt and about one-third of the flour. Mix in another third of the flour, stirring with spoon until the dough forms a mass and begins to pull away from the sides of the bowl.
3 Sprinkle some of the remaining flour on to a smooth work surface. Remove the dough from the bowl and begin to knead it, working in the remaining flour in a little bit at the time. Knead for 8-10 minutes. By the end the dough should be elastic and smooth. Form in to a ball.
4 Lightly oil a mixing bowl. Place the dough in the bowl. Stretch a moistened and wrung-out dish towel across the top of the bowl, and leave it to stand in a warm place until the dough has doubled in volume, about 40-50 minutes or more, depending on the type of yest used. (If you do not have warm enough place, turn the oven on to medium for 10 minutes. Turn the oven off. Place the bowl with the dough in in the oven, leave it in there to rise.) To test whether the dough has risen enough, poke to fingers in to it. If the indentations remain, the dough is ready.
5 Punch the dough down with your fist to release the air. Knead for 1-2 minutes.
6 If you want to make 2 medium pizzas, divide the dough into 2 balls. If four individual pizza, divide the dough in to 4 balls. Pat the ball of dough out into a circle on a lightly floured work surface. With a rolling pin, roll out to a thickness of about 5-7 mm in. Place in the a lightly oiled pan, folding the extra dough under to make a thicker rim around the edge.
After that you can top it with anything thing you want to top it with.
