Bread

I've just mastered bread.  It's something that takes time and really doesn't allow for short cuts, but if you can be patient you'll reap the rewards. 

500g Strong Plain Flour
7g sachet Quick Yeast
300ml Warm Water
Slug of Olive Oil
1tsp Salt

200°C, 400°F, gas mark 6
 
Put your flour, yeast and salt into a large bowl, being careful not to mix the salt and yeast.  Add the olive oil and start to combine, you can use a mixer with a dough hook or dive in with a hand.  Slowly add your water, mixing all the time.  Once you have a soft elastic dough, tip out onto a work surface and knead for a good 10 minutes until you have a smooth ball of dough.  Return to your bowl and cover with cling film.  Now leave to rise, it needs to double in size and may take a couple of hours.  Once risen, tip out, knock back and briefly knead again. Shape and place onto a baking sheet or stone.  Loosely cover with cling film and rise again.  Heat your oven and place a tray of water in the bottom.  Once the dough has doubled in size, bake for 25 minutes. When done it should be a nice dark golden colour on top and make a hollow sound when tapped on the bottom.  Leave to cool on a rack and don't be tempted to cut it before its cold.

This basic bread recipe can be used for pizza base.  After the first rise, knock back, divide into 4 and roll out to the desired size and thickness.  No need for a second rise.  Add your pizza sauce and toppings and cook in a hot oven for around 10 minutes.  Thinner bases take less time so keep an eye on things.