& from another thread here my (or rather locatelli's) dough recipe:
If using oven you need something to put the pizza on, may be an upturned baking tray (or again better still a stone.)
This makes 2 good size pizzas.
375 g strong while flour, add 4 tablespoons of good olive oil, 200g of water, 10 g of yeast
If using dried yeast use slightly less and use 200g of warm water instead (and a tsp of sugar)
Mix all that together, either ten minutes by hand or a few mins in mixer with a dough hook. Add pinch of salt just before you finish mixing.
Take the dough ball put it on the worktop, dimple with your fingers to flatten it a bit, fold it in two and leave it 20 mins
After 20 mins cut the dough in to two for big pizzas or several for little ones, roll very thin with a rolling pin (this works fine and trying to spin it results in a doughy mess from experience!) thin as you can
put the pizza bases in the fridge for a few hours
get the oven on or bbq with the stone/upturned tray a good hour before you need it to get really hot.
top with whatever you like
bung it on the hot thing and cook for 10 mins
and enjoy
