Name Traditional pizza dough


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* 345 g (11 oz / 2 3/4 cups) strong white flour
* 1 heaped teaspoon salt
* 15 g (1/2 oz / 3 teaspoons) fresh (compressed) yeast; or 1 teaspoon dried active yeast and 1 teaspoon sugar; or 1 teaspoon easy blend yeast
* 185 ml (6 fl oz / 3/4 cup) hand-hot water
* 1 tablespoon olive oil

1. Put flour and salt in a large bowl.
2. In a small bowl, mix fresh yeast with a little water; put in a warm place until frothy. To use dried active yeast, whisk with sugar and a little water; leave until frothy. Add yeast liquid to flour with remaining water and oil. (To use easy blend yeast, mix into flour and salt before adding water and oil.) Mix to a soft dough; knead on floured surface for 10 minutes. Put in a greased bowl, cover; put in a warm place for 45 minutes or until doubled in size.
3. Knock back dough and knead briefly. Oil a 30 cm (12 in) pizza tin. Put dough in centre and press out to edges with knuckles. Pinch up edges to create a rim. Use as recipe instructs.

If preferred, the dough may be cooked in a 25 x 35.5 cm (10 in x 14 in) Swiss roll tin, or as 4 individual pizzas.
For Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If preferred, knead 30 g (1 oz / 1/4 cup) chopped walnuts into the dough.
For Wholemeal Pizza Dough: Use 315 g (10 oz / 2 1/4 cups) wholemeal flour and 30 g (1 oz l 1/4 cup) wheat-germ. A little extra water may be required for mixing to form a soft dough.
For Cornmeal Pizza Dough: Use 280 g (9 oz / 2 1/4 cups) strong white flour and 60 g (2 oz / 1/3 cup) corn-meal.

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