Makes 6 x 20cm/8in pizzas

Pour 150ml/1/4 pint of the lukewarm water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for 10 minutes.

Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.

Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing with your hands or a wooden spoon to form a soft and slightly sticky dough, adding enough of the remaining water, little by little until you have achieved the correct consistency.

Transfer the dough to a lightly floured work surface and then lightly flour your hands. Knead for 10 minutes until the dough is smooth and pliable.

Lightly oil a bowl, which should be large enough for the dough to double in bulk. Place the dough in the bowl and lightly oil the top. Cover with clingfilm and set aside in a warm place for 1-2 hours until it has doubled in size.

When the dough has doubled in size, remove the clingfilm and, with a clenched fist punch it down. Remove from the bowl, and knead for a couple minutes until smooth. Using a knife to cut the dough, divide it into 6 x 150g/5oz pieces and shape each piece into a smooth, round ball.

Place the dough balls on to an oiled baking sheet and lightly oil the top of each ball, then cover with clingfilm. If you are not going to use them straight away, place in the fridge (see tip box). Otherwise, leave to rest for 10 minutes before proceeding with the recipe.....alternatively buy yourself a ready-made pizza base from the supermarket!

Tip

If you don't want to use the dough at once or all in one go, punch it down and divide into 150g/5oz pieces as described above, then place each one in a floured Ziploc bag. They should keep for 2-3 days without any problems. When you want to use it, remove it from the fridge 2 hours before you are going to need it - the rising temperature re-awakens the yeast and off you go!

Shaping the pizza

Lift a ball of dough on to a lightly floured work surface and lightly flour the top. To form the outer rim, lightly flour your fingers and press the tops into the dough 1cm/1/2in from the edge. Repeat all around the pizza, making sure you do not touch and damage the outer rim.

Inside the rim flatten the pizza dough with the tips of your fingers. Turn the dough over and repeat the process, again making the outer rim and dimpling down the centre of the pizza.

To stretch the pizza, lightly flour the work surface and your hands again. Pick up the dough and slap it hard onto the work surface. Repeat this action once or twice, then drape the dough over your clenched fists with the thumbs resting side by side, just inside the rim of the pizza.

Apply a little pressure with both thumbs and continue to stretch out the dough from just inside the rim until it is a 20cm/8in circle, stretching from the centre would weaken the dough and could cause holes to from during cooking. You can also roll them out with a rolling pin to a 22cm/9in circle and mark out the rim with your finger tips as before it's just not as much fun! Place the dough on a well floured baking sheet; or a pizza peel is best if you are using a pizza stone or tile (a square of parchment paper also works at a push - just be careful of burning your hands and wear oven gloves).

Bbc Online - Food and Drink Mm-format by Petra <phildeb@gmx. Net>