Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce ...

Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray ...

Proofing the dough sufficiently lets the gluten relax so that it will stretch easily into your desired pizza shape without ...

To refrigerate sourdough pizza dough, simply place it in an airtight container or tightly wrap it in plastic wrap to prevent it from drying out. When you're ready to use it, remove the dough from the ...

Mixing bowls for the dough Most pizza dough recipes rely on instant or ... A pair of peels Katie recommends a wooden or bamboo peel to shape raw pies on and deliver them into the oven.