For the base we knead together all the ingredients below for 10-15 minutes and leave to prove for a couple of hours, before rolling into 6-8 small pizzas.
- 250g strong white flour
- 250g plain flour
- 5g dried yeast (or 10g live yeast)
- 10g salt
- 325ml water
- 1 tbsp oil (I use olive)
My favourite toppings -
- garlic-infused oil, artichoke hearts, mascarpone, Parmesan and basil
- Tomato sauce, prosciutto, black olives, peppers and mozzerella
- Tomato sauce, onions, basil pesto and goats cheese
- Others -Hawaiian, chicken and sweetcorn, whatever I can find...