Prehet the oven to 230c/210c
275 strong bread flour
1 7g sachet of easy blend yeast
1 t salt
200 ml water
2 T olive oil
Sift the flour, yeast and salt into a bowl. Make a well and add the water in the center a third at a time, mixing into a dough, then add the olive oil. Transfer onto a lightly floured surface and knead for about 10 min until it is soft and the dough come off clean from the surface.
Leave in a warm place for one hour to double in size. *Do not put in the fridge.
Take out the dough and on a lightly floured surface, knead it a little then roll out and shape into circle or rectangle. Lay the toppings, which could be among so many others:
Passata (tomato puree in a carton, not the concentrated tube)
mozarella
cheddar, gruyere, or any of the hard cheeses
caramelized onion
red onion
peppers
sweet corn
tuna
chorizo, pepperoni, ham
pineapple
Bake for about 20 min. Take out when the crust is golden and the topping is bubbling. Serve immediately.
