Pizza Dough

One quantity of either dough will make any two of these recipes eg: 1 recipe Potato, Parmesan and Oregano and 1 recipe Sopressa Salami Pizza, Tomato and Black Olive Pizza. The dough is easily doubled if you wish to make more pizzas. Dough #1: This dough will produce a crisper based pizza. Dough #2: Adding milk to the dough will give a softer style crust to the cooked pizza.

Method for making both doughs: Combine the flour, yeast and salt in a large bowl and make a well in the centre.

Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Add a little more water if needed. Turn onto a lightly floured bench and knead for 5 minutes until smooth and elastic.

Place in a large, lightly oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught free place for 1½-2 hours to double in size.

When the dough has risen, remove from the bowl and divide into required portions.

Place the dough on baking paper and roll out or flatten the dough with your fingers to the desired shape.

Flavoured Oil: Perhaps not traditional, but I like to brush the raw dough with a flavoured oil before putting on the toppings. I always keep the jar of oil in my fridge as this prolongs its life if it contains raw garlic. Combine all the ingredients in a jar.