Pizza Dough

Regardless of the topping, the single most important part of any pizza is the base. Every man and his dog has a recipe they swear by and Italian chefs, at least the ones i have worked with, swear more than most when the topic of authenticity pops up.
Don't let them bully you. You don't have to visit Naples to earn the right to make pizza.

Ingredients:

350 g Tipo "oo" (double zero) flour
200 g cold water
7g sachet of dried yeast
1 tspn salt
a pinch of sugar

Method:

1. The beauty of using dried yeast is that it doesn't need to be activated in warm water. Just throw everything into a food mixer with a dough hook and mix to a smooth elastic dough. It will probably take around 5 minutes.

2. Wrap the dough in clingfilm and chill overnight.

3. Take the dough fron the fridge, turn onto a lightly floured bench and divide into four. Roll into balls and place on a tray lined with lightly oiled clingfilm. Cover and prove in a warm place until doubled in size.

The dough is now ready for pizza. Ideally you should roll it out to no more than ½cm thick and cook it on the heaviest baking tray you can find, pre-heated along with your oven. Regardless of your toppings this pizza will take between 10 and 12 minutes in a household oven cranked up to its highest setting, though be prepared for a little trial and error as no two ovens seem to work the same.