Pizza base dough (for three big pizzas)

You don't have to be able to toss pizza dough around over your head to make a great pizza (although it is fun to try).  With a rolling pin and some dedication you can make a thin crust that is all the more delicious because of the effort you put in!

Ingredients:

1 package of instant yeast or 14 grams of dried active yeast
2 fluid oz of warm water (only if you are using dried active yeast)
750 grams of Italian 00 flour (or any white flour will do if you don't have 00 flour)
1 tsp salt
15 fluid oz warm water
2 tablespoons olive oil

Method

If you are using dried active yeast, sprinkle it over the 2 fluid oz warm water and let it rest for 10 minutes minutes.  Meanwhile, mix the flour and the salt together. Make a well in the middle of the pile of flour and pour in the yeasty water, the rest of the water and the olive oil.  Knead this for 10-15 minutes very vigorously.  If you have the desire, pick the dough ball up and throw it on the counter a few times from time to time to help break down the gluten and make an elastic, springy dough.

If you are using instant yeast, mix it together with the salt and the flour.  Then make a well pour in the 15 fluid oz warm water and olive oil.  Follow the directions as above.

Put the dough back in the mixing bowl, cover the bowl with cling film and let it rise for an hour or so until it has doubled in bulk.  It is best to do this in a fridge and let it take 8 hours to rise but if you are hungry and late, leave it for an hour outside of the fridge.

When the dough has risen, oil you hands and turn the dough gently out onto a work surface.  Cut it into three pieces and shape each piece into a ball.  Oil the tops (so they don't stick to the tea towel you are about to use to cover them) and cover them with a damp tea towel and let them rest for 30 minutes.

Take three pizza bases (or just three pieces of baking parchment placed on three baking trays) and then stretch, roll, and poke the dough with your fingertips and knuckles until it is stretched out thinly - about 1/8 of one inch thick.  Each piece will stretch into a cirgle that measures about 15 inches.  Be patient, concentrate on how FUN this is.  You are not trying to win a prize (are you?) you are just trying to make pizza and whatever you make will be brilliant, even if it is a bit doughy.  When was doughy ever really bad?

Top the base with the pizza toppings of your choice and bake in an oven as hot as you can get it without putting on the grill.  The pizza will take between 15 and 30 minutes depending on how hot you can get your oven.  The edges should be golden brown and it should smell LOVELY.