- 2 level tsp dried yeast
- 1 tsp sugar
- 12oz strong white bread flour
- 3 tablespoons olive oil
- 8floz (225ml) tepid water
- preheat oven to 240C, 475F, Gas 9
- Add the yeast and sugar to the tepid water, stir well and leave to go frothy - about 10 minutes
- Sieve the flour and salt into a large bowl, add yeast mixture and olive oil. Mix until it forms a firm dough.
- Knead on a lightly floured surface for five minutes until smooth and elastic. [I did this in my bowl, but it is very big]
- Put into lightly oiled bowl and leave in a warm place until doubled in size.
- Knock back, divide into 2 or 3 portions, roll into circles and bake for 15-20 mins until golden.
Instead of baking, I cook on the dry top of the Rayburn - you could use a girdle or a frying pan as well.
I then freeze the bases cooked; when taken from the oven, put on the toppings without defrosting and put in oven until ready, or you can let them thaw out.