Makes 2 thin 30cm pizzas

Strong white flour 300g

Olive oil 1 tablespoon

Salt 1 teaspoon

Water 50ml

Very active sour dough starter 250g

Tomato pizza spread

Pizza toppings of choice

METHOD:

Put the salt in first, followed by the flour, then add the olive oil, water, and sour dough starter into the breadmaker. Now use the pizza dough option. Line pizza baking trays with greaseproof paper. Easiest way is to cut a piece of paper into a square the diameter of the tray, then in half diagonally again and again until you have a narrow wedge. Put the point of the wedge at the centre of the tray and cut a curve where the paper reaches the end of the tray. Open out. You have a slightly scallopped circle.

When the dough is ready put the oven on at 35degreesC (fan oven). Divide the dough into two, three, or four as required--weigh each piece out if you want to avoid squabbles about who has the biggest one! Roll out to thickness required and put on pizza trays. Place in oven to prove for 30 mins--this is 50% longer than for yeasted dough. Prepare your pizza toppings if you haven't already done so.

When the dough is proved remove from the oven and turn oven up to 200degreesC (fan oven). Spread tomato base across the pizzas. Now add the toppings--go decorative with your pineapple pieces! Into the oven when it's up to temperature for 17-18 mins.

If you like having an egg in the middle of your pizza then create a well in your toppings where you want the egg to go, but leave the tomato base in place so the egg won't be touching the dough. Crack the egg into a glass when the dough goes into the oven. 8 minutes before the end of cooking time remove the pizza from the oven, slide the egg from the glass into the well, and put the pizza back in the oven. When the cooking time is up check that the egg white is cooked and the yolk is how you like (runny or hard). The exact length of time for the egg to cook will depend on the size of the egg. If the egg is not cooked return the pizza to the oven and check every minute.