This recipe has never to failed to make light, bubbling dough for me:
Makes 4 thin-crust pizzas:
10oz (285g) strong white bread flour
2oz (60g) all-purpose (plain) flour
1tsp (5g) running salt
4fl oz (125ml) milk
6fl oz (175ml) water
2 sachets (15g) dried yeast (about 25g fresh)
The liquid should be hand-hot, so if you use cold milk, add hot water. Add the yeast and sugar to the liquid and after a few minutes it should have started to bubble. Meanwhile sift the flours into a large bowl, add the salt and whisk a little to distribute. Salt kills yeast, so never add salt to the liquid.
Add the liquid to the flour, mix with a wooden spoon or hands, and add more flour (if necessary) to enable you to bring it into a coherent ball. Transfer to floured surface, knead for ten (yes ten!) minutes, adding flour as necessary. You should try and keep the dough sticky; it should threaten to stick to the board, in fact.
Return to the bowl, cover with plastic wrap or a clean towel, and leave to rise for a couple of hours until the dough has doubled in volume. Divide into four and shape (I find lightly rolling out with a rolling pin does little harm). Leave for 20-30 minutes to 're-rise'. Meanwhile pre-heat oven to absolute maximum. If you have a pizza stone (HIGHLY recommended), put it in.
When ready, slap a pizza onto the hot stone, add toppings ASAP, then return to the oven for 5 minutes until bubbling, golden, and generally delicious!