makes about 5 medium - ish pizzas
500g flour
pinch salt
10g instant yeast
325ml luke warm water
Bungle into bread machine on dough setting, or knead by hand 10 mins.
Let rise in a warm place in a lightly oiled bowl, with a lightly oiled piece of clingwrap over the top.
Should take about 30 mins to double in size.
Preheat oven 220 degrees C or hotter if it can go.
In the meantime, unless you are equipped with a couple of those super-snazzy pizza dishes, the ones with a gazillion holes in the bottom , feel free to whip those babies out round about now, else if you are like me, and have superior skills in finding something else that does the job just as well , minus the bucks, hoik out a roll of tinfoil, tear off 2 large rectangles, liberally dous in spray n cook, and dust with a smidgen of flour....
Your dough probably hasnt risen completely yet, so now is the time to scratch around in the fridge for some pizza toppings, and do some prep ...cooking , chopping, grating, blitzing, shredding, shaving,peeling, dicing.
Topping Ideas : Bacon, Chicken, Chorizo, Camemert,spring onion, caramalised onions,avocado, sauteed mushrooms, mozzarella, chedder, feta, goats cheese...
Oh and dont forget you need some tomato sauce for the bases, I used a shop bought tomato pasta sauce out of a jar...tsk, tsk.
Right so pizza time :
Knock the dough down a bit, grab a fistful sized blob (or if you are a total nerd like me you can put it on a scale when nobody's looking and weight out a 43g ball)
Roll out VERY thinly on a floured surface (2-3mm), place onto prepared tinfoil, smear with tomato sauce, and go nuts with the toppings
Bake 13 - 15 mins or until edges are turning crsiy golden , I find 2 pizzas can go in at the same time, but the lower shelf pizza needs a little extra crispeneing time in the oven :o)
Spend the rest of the evening coming up with names for your pizzas....
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