I’ve given you my dough tips and a lovely tomato sauce so now let’s make pizza.

My official recipe tester says her teenage son loves these pizzas “better than frozen”, I believe were his words.

Yesterday, was my best pizza, yet,  but I think the evidence were scoffed before I had chance for photographic proof!

Ingredients:

400g bread flour

21g (approx) fresh yeast or dry yeast equivalent

2 tablespoons of olive oil

10 fl oz water 36°

1 teaspoon salt

1 teaspoon sugar

Topping:

Mozzarella is a minimum.

After that add whatever you like!

Base:

1. Put sugar into water (tip: use boiling water and leave it to cool to 36°).
2. When it’s 36°, add the yeast and stir until it’s dissolved.
3. Place flour in a bowl, add salt and mix.
4. Form a well in the centre, add the olive oil, add the sugar/yeast mixture. Stir until you form a ball. It will be wet and sticky but don’t worry.
5. Add a little more flour if you want but not much – keep it sticky.
6. Grease a surface, place the dough ball onto the surface,
7. cover with a large bowl and leave to proof – 30 mins, an hour – until it’s doubled in size.
8. Knock it out.
9. Divide it into 4 and roll out thinly (you can make 2 thicker pizzas if you want but I do thin and crispy – you can put half the mixture into a container and keep it in the fridge – it will proof again in the fridge but don’t worry) you can still use it on another day.

Topping:

1. Take a soup spoon (nice and round) dip into the sauce place a spoonful onto the pizza base starting in the centre and spreading round and round in wider circles until the base is covered with the sauce. Leave and inch at the edge
2. Thinly slice your mozzarella and spread it over the pizza
3. Add the toppings of your choice
4. Leave the pizza to rest for about 10 minutes (time to heat up the oven!
5. Note the time it takes to add the sauce, prepare and add the toppings is probably 10 mins
6. Bake in the oven at 200° for 10-15 minutes.