400g strong white bread flour
1/2 teaspoon fast-acting yeast
3/4 teaspoon salt
2 tablespoons olive oil
275 ml water (from cold tap)
Step 1: Making the Dough
Mix all ingredients to form a dough - I use a food processor, you could do it by hand. Knead until smooth. Leave 10 minutes, then knead again.
Transfer to an oiled bowl, cover with cling film and leave to rise at room temperature until doubled in size. This could take about 3 hours. Put in the fridge to slow it down if you like, it will be fine for 8 hours or so.
Step 2: Roll Out the Pizzas
Tip out onto a floured surface. Knead the dough again, and allow to come to room temperature if necessary.
Divide into four balls.
Roll each ball out into a disc about 24 cm across. Put each on a piece of baking parchment and leave to stand for five minutes.
Step 3: Fillings
I use about 2 tablespoons of tomato passata and about 75 g grated mozzarella cheese for each pizza. Season with oregano, black pepper and a little salt. Add any cooked meat and vegetables you like.
One of these had sautéed mushrooms, sliced chorizo, and sliced red chillies. The other had artichoke hearts and black olives.
Any meat should be pre-cooked for safety. Vegetables may need frying first otherwise they can make it too soggy.
Step 4: Filling and Baking the Pizzas
Put the fillings on one half of the dough leaving a 2 cm border. Brush the edge with water. Fold over the dough and seal round, crimping the border. Trim off the baking parchment so two pizzas will fit on one tray. Brush the pizzas with milk or olive oil before baking.
Pre-heat a baking tray or pizza stone in the oven at 220 deg/ 200 deg fan/ gas mark 7. Slide the baking parchment with the pizzas on to the hot tray. Bake for about 20 minutes until golden brown.