board; make a well in the centre,
put in the yeast and a teaspoonful
of salt. Fold the flour over the
yeast, and blend all together. Add
about ⅛ pint of water and knead
to a stiff dough. Press the dough
out and away from you with the
palm of the hand, holding the
dough with the other hand. When
the dough begins to feel light and
springy roll it into a ball, put it on
a floured plate, cover with a
floured cloth, and leave in a warm
place for 2 to 3 hours, by which
time it should have risen, and
doubled in volume.
To make the pissaladière roll out