This recipe is quite flexible. If you would like a more doughy pizza, please use self-raising flour. If you would like a more thin and crusty pizza, you can use plain flour.
Dough preparation time: 10 minutes
500 grams of flour
250 ml of lukewarm water
1 dried yeast sachet
A pinch of salt
Preheat the oven at 200 degrees, gas 6
Pour the flour, yeast & salt in a deep bowl. Make a well in the middle Start adding water and knead until the dough takes form. It if needs more or flour, please add accordingly. The dough should be soft and not stick to your hands. Let it rest whilst you cut the mozzarella (20 minutes is ideal)
We roll the dough as thin as possible but it all depends on your preference.
Pre-cook the dough alone if you don't like the toppings juices to soak through the dough.
Suggested toppings: mozzarella chunks to melt, cherry tomatoes, italian herbs seasoning
Magic taste touch at the end: Add some fresh whole basil leaves and rose petals and cumin seeds