Pizza

@goonz

Thanks! This is a pretty good how to...

http://pizzapilgrims.co.uk/frying-pan-pizza-recipe/#.VDZ5uEKBPOU

I leave my dough out overnight to prove then pop it in the firdge in the morning, sometimes I have to "re-roll" it, which is basically fold it in on itself a few times...

When you kneed dough you are getting air into it, I use the french kneeding technique to finish it off and get some good pockets of air in.

Make sure you get the best flour you can, OO obviously, Sainsburys do fresh yeast for cheap if you ask at the bakery section (large stores only).

Be weary of combining salt and yeast as salt kills yeast, hence adding it a bit later.