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Pizza Dough
- For
4
pizzas - Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 lb 1 oz ½ oz
Method
Dissolve the salt in ½ pint warm water (blood heat or less). Put the flour in a bowl, make a well in the centre and pour in the yeast, dissolved in about two tablespoons of the warm water. Mix with one hand, gradually adding more water with the other. When you have a stringy mass give it a few good turns and nudges, and when it is the right consistency — elastic, springy and not wet — put it in
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