Pizza Dough

In the beginning I was suspicious. It just seemed like too much liquid, and too much salt. I added half the salt, then tasted the dough halfway through and decided that yes, the whole amount of salt would actually be a good idea. I also disregarded the advice for the kitchen machine, as the dough threatened to clog my hand-held device very quickly, and I let it rise the way I always do, covered with a clean, wet tea towel, in the oven at about 40°C. Regarding the liquid: it turned out as a fairly sticky dough, but that wasn't a problem for rolling out. And best of all: if you bake it long enough, you'll be rewarded with a very very nice, thin and crispy pizza.

We used this dough for the Pizza with Onion and Smoked Mackerel, a topping I liked a lot.

Edited 18 November: I used fresh yeast this time, and that wasn't such a great idea. Luckily I only added 300 of the 410 ml water in the beginning - even so, the dough was really, really wet and sticky (more so than last time). I tried rolling it out, but that was impossible, and we ended up adding a lot of extra flour. Better to use dry yeast, or a recipe that specifically requires fresh yeast...