Step-by-step perfect pizza

Serves: 4

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 500g/1lb strong white bread flour (we used Allinson Strong White Bread Flour, 1.5kg for £1.19, available from supermarkets) plus 1 heaped tsp and extra for dusting
• 7 gram(s) sachet of fast-action dried yeast
• 2 tablespoon(s) olive oil
• For the topping:
• 500 gram(s) carton passata (there may be some left over)
• 2  x 250g packs mozzarella, drained and torn
• fresh basil leaves, torn
• drizzle olive oil
• 1 pinch(es) oregano

Method

1. Mix
2. Add flour, yeast and 1tsp salt to bowl of a food mixer then slowly pour in 300ml/1?2pt warm water and mix with dough hook on the first speed for 2 mins. Then slowly add another 50ml/2fl oz warm water and mix on second speed for a further 3 mins. Now add olive oil while still mixing, along with 1 heaped tsp flour. Leave to mix for about 2-3 mins till dough begins to cling to beaters. The mixture will still be soft and sticky. Preheat oven to gas mark 7/210°C (190°C in a fan oven) and put pizza stone or baking sheet in to heat up. You need a hot oven for baking pizza!
3. Knead
4. Tip out dough onto lightly floured board and knead for 2-5 mins till smooth and elastic. To knead: lift opposite side of dough, fold towards you, push firmly down with heel of hand, do a quarter turn and repeat. Return dough to mixing bowl, cover with clingfilm and put somewhere warm to prove for 1-2 hrs or till at least doubled in size.
5. Roll and stretch
6. Punch dough down, turn out onto lightly floured board and knead for a few seconds. Divide dough into 4 and knead each one to form a ball. Cover balls in clingfilm and leave to rest for 5 mins. Now roll each one out as much as you can - it will keep springing back - then stretch the edges, turning it as you go till it is large enough for base and about 3mm thick. Put onto hot pizza stone or hot baking sheet, one at a time. Cook and top Put into oven to bake for about 1 min - the base will bubble up a little so you need to puncture bubbles with a knife. Cook till it starts to just turn pale golden. Remove from oven, turn over, then top with a smear of passata (about 2-3tbsp) using back of a tablespoon, leaving a thin edge. Now top with mozzarella, basil leaves, a drizzle of olive oil and a sprinkle of oregano. Return to oven and cook for 3-5 mins or till crust turns golden and cheese has melted. The base should be completely firm when you cut a slice. Serve immediately.
7. Tip
8. It's not essential to flip the pizza base but it does ensure that the base gets crispy, as this can be tricky in conventional ovens. Choose your favourite toppings but don't overcrowd it - two to three is ample.
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