Pizza dough

[BertieBotts]

I need to make some pizza dough for home made pizza tomorrow.

I was going to follow this recipe but I'm abroad and could only find normal yeast, not fast action yeast.

What would I have to do differently?

As in, is it okay to just leave it longer to rise (overnight)?

You don't need to leave it to rise longer, you just have to change the recipe a bit. You have to increase the amount of yeast by a bit (I think?) and warm it up by putting it in warm water with a bit of honey or sugar before using it ...

Ooh that sounds complicated So I need to put the yeast into the warm water? How much more should I use - my sachets are 9g raher than 7g.

Probably 9g should be ok. Are there instructions on the sachets about how to use them?

The 9g sachet should be fine. What you normally do is put the yeast into a couple of hundred mils of water, but make sure the water is warm. Then add a teaspoon or two of sugar or honey to feed the yeast. Cover and leave to stand for 15 to 30 minutes in a warm place. The mixture should be frothy then and smell really yeasty. Then use as stated in the recipe but remember to deduct the amount of water you used to mix the yeast.
If you were hoping to make the dough ahead for tomorrow I would do it tonight and put it into the fridge overnight. Get it out an hour or so before you are planning to use it to let it come to room temperature. It shouldmhave risen slowly overnight, but if it hasn't just leave it out a bit longer before using it, in a warm place, and use when it has doubled in size.
Hth

If there are, Cockney, they're in German

I didn't make it last night.

Here are some general instructions.

I cheat, I chuck the ingredients into the bread maker & switch it to dough. When it's done, I divide it into 4 & we all make our own. Simples!

I do the same with foccacia, hot x buns, Chelsea buns etc. Chuck it in on dough & serve, "homemade." I know it's cheating, but who cares!