- 300g (10oz) strong white flour
- 1/2 teaspoon salt
- 7g (1/4 oz) sachet fast-action yeast
- 200ml (1/3 pint) warm water
- 15ml (1 tbsp) olive oil
- Preheat the oven to Gas Mark 9, 240°C, fan 220°C. Tip the flour, salt and yeast into a large mixing bowl.
- Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough
- Dust the work surface with more flour, then tip out the dough. Knead until the dough starts to feel elastic and smooth, about 10 minutes.
- Clean and lightly oil the mixing bowl, and then return the dough to it.
- Cover the bowl with a sheet of clingfilm coated in a little oil to stop the dough from sticking.
- Leave in a warm place until the dough has doubled in size, about 1 hour.
- Lightly flour 2 baking sheets and the work surface.
- Knock the air out of the dough by punching it down, and then divide it into 2 pieces. Use a lightly floured rolling pin or your fingers, to press out the dough into two thin circles. If you’re pressing out the dough, start with a ball of dough and flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go. Eventually, you’ll end up with a nice round circle.
- Carefully lift the circle onto a baking sheet, and spread it out with your fingers until about 30cm (12in) wide. Repeat.
- Spoon over the sauce, leaving a border of about 1cm (1⁄2in).
- Tear the mozzarella into pieces and scatter over the pizza, along with any toppings.
- Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp.