Bread is the most wonderful tactile thing to make by hand. I use a recipe from "THE COOK'S BREAD BOOK" a New Zealand publication by Mary Browne, Helen Leach and Nancy Tichbourne. I have used this White Dough Pizza base many times.

1 cup white flour
1/2 tsp salt
1 tsp sugar
1 tbsp Surebake dried yeast - this has extra ingredients for using with standard flour. Use ordinary dried yeast with strong flour. Do not know American equivalent
1/2 cup cold water
1/2 cup boiling water
1 1/4 - 1 3/4 white flour
1 tbsp olive oil

First - make a batter -
In a large bowl combine the 1 cup of white flour, salt, sugar and yeast. Stir to mix. Add the cold water followed immediately by the boiling water and stir until a smooth batter is formed. Leave to rest for 3 minutes.

Add the oil and enough of the second measure of flour to make a soft dough. This is where the hands on approach works. Use your hands to mix and feel. When still very soft, turn onto a floured board and knead 5-10 mins until elastic. At this stage you can keep flouring the board and kneading until the dough picks up all it wants of the extra flour and does not stick to the board.

Leave to rest, if possible, for 15 minutes. Divide etc to suit pizza pins etc etc. Have fun with your own fillings or just top with oil, sea salt and rosemary and have your own pizza bread.

All breads use the same basic method and need to be handled to come out well. Once you have pizza bread under your belt, you will be up to handling loaves and buns. A bread machine or a mixer with a dough hook just doesn't do it. I have fun with my grand-daughters who do their own pizzas and have made it a special treat for them when they stay with Nana.

Yeast bakery is simple and satisfying.

Hope you try this recipe and love the result.