This pizza dough is from the Polpo cookbook and it can be made in advance and frozen in balls. If you do freeze them, make sure they are frozen separately then bagged up once frozen. Thaw thoroughly before using., it only takes an hour or so, depending on the size of the ball. You can use two balls if you are making pizza or one for a pizzetta. It’s brilliant for making fresh flatbreads and Manouche too.
1 x 7 g sachet of fast acting yeast
300 ml tepid water
500 g strong white flour (but you can use any plain flour if that’s all you have)
2 teaspoons of fine salt
2 tablespoons extra virgin olive oil
Put all the ingredients in a large bowl and mix together to form a ball.
Knead the dough on a floured surface for ten minutes, really working it till it’s smooth.
Roll it up into a ball and place in an oiled bowl with oiled cling film over the top. Leave in a warm place to rise for at least 30 minutes or till doubled in size.
Divide the dough into 12 small balls and they are ready to use or freeze. I freeze the balls on a tray then place them in sealed freezer bags.