1. Stir yeast into 1/2 warm water, mixing completely.
2. Blend in 1 cup of flour, mixing well.
3. Cover bowl and let rise in warm place for half an hour or so or till the starter is full of bubbles.
4. Stir the salt into the remaining flour, mix well, and add to the starter.
5. Pour in all but 1/4 cup of the water, and start beating by machine at slow speed and gradually increase to medium, or mix completely by hand.
6. Knead for a good 5 minutes, adding additional drops of water till as needed till the dough is smooth.
7. When it forms a smooth ball that includes all the flour from the sides of the bowl, transfer to a floured board and knead several times till smooth and elastic, and holds it's shape when bent back and forth between your hands.
8. Form dough into a ball, dust with flour, and place in a lightly floured bowl.
9. Cover and let rise till doubled, about 2 hours.
10. To finish the dough, turn out onto a floured surface and knead for 2 minutes.
11. You may now use it by either forming into 8 individual pizzas, or divide it into 4 pieces, making one pizza for two and freezing the rest into 3 remaining balls, well wrapped.

1. Bring the butter to room temperature.
2. Mix the butter and flour together just until crumbly.
3. Add the sugar, egg and wine, mixing into a soft dough.
4. Shape the dough into one or two balls, and refrigerate, wrapped in plastic wrap until ready to use.