I have just made my second batch of pizza dough and tested it and I'm really happy. It has a perfect base and is still soft and light in the middle. I used to use instant yeast but was never hugely happy with the result. So, I tried using some fresh yeast this time around. Here's my recipe:
Been doing curing fires as a precaution for the last week or so, weather permitting. The WFO was last used in March but the weather has been crap since. I'll be pretty much using the dough in one go as the family likes to come round and watch Dad making the pizzas and then they scoff 'em all.