My ancient Italian recipe book gives this from Venetian chef: 1/2 oz fresh yeast 2 x tablespoons warm water 8 oz plain flour 1 tsp salt 2 tablespoons olive oil 3 tablespoons milk Blend yeast w. warm water. Sift flour & salt into heap on work surface, make well and pour in yeast, oil and milk. With one hand gradually draw flour into liquids and mix to form stiff but pliable dough, add little more milk if necessary. Knead dough, slapping it vigorously on work surface and roll it around under palm of hand for at least 5 minutes. Gather into a ball, place in oiled basin, cover and leave to rise until doubled. (about 1 hour in warm place). When dough is risen, turn on to floured surface and divide into 2 or 4 pieces depending on size required. Knead each piece lightly and place on well oiled aluminium pie plates. Press dough with knuckles to cover base. Brush with oil, cover with (whatever). Leave to rise for 30 mins. Bake in hot oven (220) for 15 mins, reduce and bake for further 5-10 mins.