Jens our fabulous doughman says that the proof in a great pizza lies with the base. It is comparatively easy to combine good toppings however getting the right consistency for a good base is about managing fermentation and timing. Time is needed for the yeast to convert the sugars in the protein into gluten. It is this fermenting  process that gives you the elasticity and texture in your dough.

This Basic dough recipe is a pizza alla roman and has less yeast than the pizza doughs and a longer proving time, purportedly it can be stretch dot incredible lengths though. This simplified version from Stephanie Alexander will make 2-3 bases. So increase ingredients to suit your requirements.

• 1 tablespoon instant dried yeast
• 1 teaspoon salt
• 400g plain flour
• olive oil
• 1 cup lukewarm water

• KitchenAid stand mixer
• Dough scraper/cutter
• large stainless steel mixing bowl

1. Mix yeast and salt with flour.
2. Mix 1 tablespoon olive oil and water and beat dry ingredients using a dough hook.
3. Knead until mixture is smooth and elastic, about 8 minutes in your KitchenAid. (You can do this by hand and it will need 10-15 minutes of kneading).
4. Grease bowl with 1 tablespoon olive oil.
5. Transfer dough to owl, then cover with plastic film or a tea towel and allow to rise in a draught-free place until double in size (about 1 1/2 hours).
6. Knock back dough, then fold gently in 4 and allow to rise again, covered, for 30-45 minutes.
7. You are ready to go! Excess dough can be frozen but fresh is always best.