This dough makes a soft, light bread base, ideal for any of the hundreds of variations of pizza toppings -- seafood, meat or vegetables may be used. Try experimenting to suit your own taste: start by putting on a garlic and tomato base, top as you please, then scatter with herbs (for authentic Italian flavour use oregano or basil), then cover with grated cheese and bake.
Ingredients: 15 g fresh yeast or 1 1/2 teaspoons dried yeast
1/2 teaspoon castor sugar
5 tablespoons lukewarm water
50 g butter or soft margarine
225 g white flour
1/2 teaspoon salt
1 egg, beaten
Directions: 1. Blend the yeast and sugar into the lukewarm water with a fork, then leave aside in a warm place for 10 minutes until frothy. Rub the butter into the flour with the salt until the mixture resembles breadcrumbs. Add the yeast liquid and the beaten egg to the flour mixture and work them in together to form a stiff dough. Knead well on a lightly floured surface then place in a floured bowl and cover with an oiled polythene bag until doubled in size.
2. Turn the dough out onto a lightly floured surface, knock-back and either roll it into a round 30 cm inches in diameter and place it on an oiled baking tray; or roll it to fit a rectangular baking sheet about 23 cm inches; or divide dough into 6 equal pieces and roll each to 15 cm round and place on greased baking trays. (The large round pizza looks effective for entertaining but do make sure it will fit into your oven!)