Make this once, you’ll want to make it again, again and I say, again!
I usually pre-heat my oven at its highest setting at least an hour before the pizza is ready to go in, as you want the oven at its hottest. The longer and hotter the better.
Strong white bread flour 650g
Olive Oil 25ml
Toppings of your choice
Add the flour to a bowl add your yeast salt and combine. Add Olive Oil and combine, then mix in the warm milk, gradually add the warm water until you have a soft dough.
Remove from the bowl and knead on a floured work surface for 5 minutes.
Then transfer to a clean bowl for proving for 1 1/2 hours, until it has doubled in size.
Once the cough has risen, place on the floured surface for a further knead to remove air.
Return for a further proving for 30 minutes (omit this step if you’re short for time, or really hungry)
Now distribute the pizza Dough into 3 even cuts. Roll out and stretch.
Place 3 tablespoons of Passata spread with the back of a spoon.
Add small amount of cheese then toppings and end with final covering of cheese. (Too many toppings can make the pizza soggy and heavy)
Once your pizza has been created pop it on your tray and in the oven and as tempting as it may be, do not open the door as those minutes are so crucial.
7-9minutes depending on how crispy you like the base
Any longer and you will have a crispy base – nobody likes a hard pizza now.
Get it on your plate and in your belly as soon as it is cool enough!