Measure the water into a bowl. Add the sugar and crumble the fresh yeast into the liquid with your fingers, then swirl the liquid until sugar and yeast are dissolved. If using dried yeast, sprinkle it over the surface of the water and whisk it in with a fork. Allow the mixture to stand for in a warm place until froth develops on the surface.
2
Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour the yeast liquid in. Lightly oil or flour your hands and gradually incorporate the flour and liquid until they bind together.
3
Sprinkle your work surface generously with flour. Tip the dough on to the surface and scape out any that is sticking to the bowl. Begin kneading and after about the doughball should become smooth and silky, soft and supple.
4
Leave the dough to rise, then 'knock it back'
5
Pre-heat the oven to 230-260. If your oven tends to be a hot one, try it at 230. Never put the pizza in the oven until it has reached its full heat.
6
When the dough balls have rested and are soft to the touch but not too springy, they are ready to be stretched and spread into the prepared trays
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