This makes four small or three generous pizzas.
- 7g sachet dried yeast
- 2 tsp caster sugar
- 325ml lukewarm water (warm enough to wash in)
Mix together in a jug and leave for a few minutes
- 400g strong white flour
- 0.5 tsp salt
Stir to mix then mix in with the yeasty liquid. Either do this in a food processor and run the motor for 60 seconds or knead by hand for ten minutes.
Shape into a ball, smear with oil and place in a large warm bowl. Cover in oiled clingfilm and leave in a warm place like your airing cupboard for an hour or until double in size.
Take out all the shelves from your oven. Heat your oven to as hot as possible, 250degC.
Knock back the dough and break into three or four equal lumps. Dust a work surface with flour and roll/stretch into discs about 0.5cm thick. Take squares of foil, oil them (this is important) and lay the pizzas on them.
- Top quality passata or homemade tomato sauce
Spread thinly over the pizzas. Add
- toppings of choice (ham, prawns, anchovies, sliced pepperoni; or if you want vegan stick to sauted mushroom, olives, sliced antipasto artichoke, basil leaves, sliced pepper, sliced onion, etc.)
- Top with sliced or grated mozzarella cheese or vegan cheese.
Now for the clever bit. Slide the foil carrying your pizza onto the oven shelves. Put the shelves back in the oven and cook for ten minutes. If they look done they are done!