Thin Crust Pizza Dough

Makes 4 pizzas 27 cm (11 inches) in diameter. Dissolve the yeast in the warm water to which you have added the salt and olive oil. Pour the flour into a mound on a clean working surface and make a hole in the centre of it. Add the yeast mixture drop by drop into the centre of the flour, mixing with your hands until all the liquid is absorbed, forming large lumps. Knead the dough with your hands until it has a smooth texture, then roll it into a ball. A good pizza depends on the quality of the dough used. Next, sprinkle some flour into a large tin or dish and place the dough in it, spreading a little oil over the top to prevent a crust from forming. Cover the bowl with a dry linen cloth and leave to rise for 1 hour in a warm place -- not less than 20 degrees C (68 F). After this time the dough should have increased in volume by three times. Now begins the preparation of the pizza proper. Preheat the oven to 230 degrees C (450 F or gas mark 8). Rub the four 27-cm (11-inch) pizza pans with olive oil. Flour the working surface. Divide your dough into four and roll each into a ball. (It is better not to use a rolling pin but to ease the dough by gently pressing out the dough with the plump part of your hand, the heel of your thumb and with your fingers.) Starting from the middle, smooth the dough out to a thickness of about 6 mm (1/4 inch). I suggest you make the edges slightly thicker to prevent the topping from running away, and this method of rolling leaves the characteristic round edge which should go crisp in the oven. Place each pizza on an oiled pizza pan, spread the topping on the pizza and bake in the hot oven for anything from 8 to 15 minutes, depending on the ingredients.