Pizza Dough


  • 14 oz (400 g) plain white strong flour
  • 1 cherry-sized lump fresh yeast or level tablespoons dried yeast
  • fl oz (30 ml) water and milk in equal quantities, mixed together
  • 2 tablespoons olive oil
  • ½ teaspoon salt


Put the flour on the table top in a mountain shape. Make a hole in the centre with your fist. Mix the liquid with the yeast until completely dissolved, then pour it into the hole. Add the oil and the salt, then knead this dough very thoroughly, adding a little flour if it appears too tacky. Knead it energetically for about 15 minutes. Put it in a bowl, cover with a napkin and put it somewhere warm and draught-free to rise for 1 hour. Remove it from the bowl and use as required.