I'm posting a Pizza Dough recipe in Metric as Google only really turns up Imperial version from the U.S. and any metric versions I have found tend to make too much dough. So, I've done the sums and here's the quantities needed for about two 9"-12" pizzas - things that will fit in your oven.
Add your one tbs of yeast to tepid water and tbs of sugar and leave for 10 mins. This will activate the yeast.
Slowly mix your 150ml of water into your Tipo 00 flour. Slowly! Add the tbs of salt and the four tbs of olive oil. It should start to turn into a nice dough ball. It's sticky stuff so be prepared.
I then leave in an oiled bowl with a damp muslin cloth over it in our warming drawer. Try and leave it for a hour minimum.
That's it, you're done. My first few times where a disaster but the above, rolled thinly gave great results (The picture is real, from above recipe).
My personal tips on pizza sauce are to pre cook it before applying to pizza. I think you can blend it (garlic, chilli paste, oregano, puree, basil and of course pasata) much better when you reduce the sauce.
My cheese tip is to mix buffalo mozzarella with a sprinkling of 'danish' mozzarella. This gives it a bit more of that stringy melted cheese feeling.
Don't ask me how to roll it into a circle - haven't got the hang of that yet.
Good luck and let me know how you get on!
