Recipe: Pizza bases

Here are two recipes: one for if you're in a hurry and one if you have time to do things properly. With both of these, I find that the recipe makes too much for one pizza - so either freeze half or just do half the quantities. My favourite part is always kneading the dough. It's almost therapeutic. Seeing the dough rise is fun too.

1. From Alison Holst's "Dollars and Sense Cookbook"
This makes 6-8 individual pizzas, or one large 25-35cm base - apparently.

Measure 1 1/4 cups warm water and 2 Tbsp sugar into a mixing bowl or food processor bowl. Stir or process to dissolve (double-check that the water is lukewarm), and add 1 Tbsp dried yeast granules. Mix or process briefly again, and leave to stand for at least 5 minutes until the yeast starts to bubble.

Combine 2 Tbsp oil, 1 cup self-raising flour, 2 cups plain flour and 1 tsp salt in a large mixing bowl. Stir in the bubbling yeast mixture and mix well. Add a little extra flour, if necessary, to make a dough that is firm enough to turn out and knead on a floured board. Knead until smooth and satiny, then cut dough into 6-8 pieces for individual pizzas or one large round. If making individual pizzas, roll each portion of dough out to form a 15-18 cm circle and place on well-oiled baking trays. Leave to stand for a few minutes while you prepare the toppings you want, then bake at 220 degrees celsius for 10-15 minutes until the dough is golden brown around the edges and lightly browned underneath.

2. The recipe from the good old Edmonds cookbook
Serves 6

Put 1 Tbsp active yeast, 1/2 tsp sugar and 1 cups tepid water in a small bowl. Set aside for 15 minutes or until frothy. Sift 1 tsp salt and 3 cups plain flour into another bowl. Add 1 Tbsp oil and yeast mixture. Mix well.

Turn dough out onto lightly floured board and knead until smooth and elastic. Light oil bowl. Return dough to bowl. Cover with teatowel and set in warm place until double in size. Punch dough down in the centre then lightly knead again. Press into lightly oiled 25cm pizza pan. Spread with toppings and cook at 220 degrees celsius for 15 minutes or until well risen and golden.